Eggplant and Mushroom Lasagna

Eggplant and Mushroom Lasagna


  • Lasagna Pasta ------------------- 1 packet.
  • Eggplant or brinjal --------------- 1 medium size
  • Mushroom -------------------------- 450 grams
  • Onion --------------------------------- 1 medium size (sliced)
  • Pasta Sauce ----------------------- as required
  • Shredded Cheese ---------------- 200 grams or as needed
  • Oil -------------------------------------- 3 tablespoons

Preparation Steps

  1. Cut the eggplant as circular disk like and shallow fry on a tawa, sprincle with some salt and chilly powder. Keep it to set aside.
  2. Take a pan and heat the oil, put cutting sliced onions to saute for few minutes.
  3. Put the mushrooms with a pinch of salt and pepper. Saute untill the mushroom is cooked and all the access liquid dry. Turned off the heat and keep aside.
  4. Take some water to boil in a sauce pan and cook the lasagna pasta add few drops of oil in it.
  5. When pasta becomes tender and soft then drain the water and keep it aside.
  6. Heat the oven at 350 degree F, Make sure oven is preheated.


  1. Make layering all the prepared things as to keep everything near to your hand.
  2. First, Grease a baking dish with oil by using cooking spray.
  3. Put in some pasta sauce and spread it  as the first bottom layer.
  4. Arrange the lasagna pasta over the sauce as all the baking dish area covered well.
  5. Arrange eggplant slices and mushrooms as the third layer.
  6. Sprinkle a handful amount of shredded cheese as the next layer.
  7. Repeat the same layers again and again as four to five layers formed.
  8. Pasta sauce, lasagna noodles, eggplant slices, mushroom, cheese all these ingredients are stacked as to reach the top of the dish.
  9. Baking time is near to 30-40 minutes. Bake it in a well manner, as the color turned golden... it is ready to serve.

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