Nat and Darcy's Amazing Eggplant Lasagna

Ingredients

• 2 large eggplants, sliced
• 1 pound mushrooms, sliced
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 cup white wine
• 1/2 cup cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 2 tablespoons Italian seasoning
• Salt and pepper to taste
• 9 lasagna noodles

Directions

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté until the onion is translucent, about 5 minutes.
3. Add the mushrooms and eggplant, and cook until tender, about 8 minutes. Add the white wine and cook for an additional 5 minutes.
4. Add the cream, Italian seasoning, and salt and pepper to taste. Simmer for 10 minutes, stirring occasionally.
5. In a 9x13 inch baking dish, layer the noodles, the eggplant mixture, and the ricotta and mozzarella cheeses. Sprinkle with the Parmesan cheese.
6. Bake for 45 minutes, or until the cheese is melted and golden brown.
7. Let cool for 10 minutes before serving.

Interesting Facts

• Eggplant is in the nightshade family, which also includes potatoes, tomatoes, and peppers.
• Lasagna originated in the city of Naples, Italy.
• Mushrooms are a great source of fiber, protein, and vitamins.