Roasted Eggplant And Portobello Mushroom Lasagna

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1 box oven-ready lasagna noodles

2 cups ricotta or cottage cheese

6 oz spinach (about 6 cups)

1 lb mozzarella cheese, shredded (makes 4 cups)

1/2 cup Parmigiano Reggiano (optional, do not substitute the powdery parmesan cheese)

1 recipe Marinara Sauce (below)

1 recipe Roasted Eggplant and Portobello Mushrooms (below)

1/4 cup olive oil

1 large onion, diced

5-6 cloves garlic, minced

2 tbsp tomato paste

4 cups diced, canned tomatoes


1 large eggplant or 2 small ones

2-3 portobello mushrooms

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