Comforting & Creative Lasagna Recipes To Feed a Crowd
© Cooking For Keeps
Triple Mushroom Lasagna with Ricotta, Sage and Fontina
To make this dreamy triple mushroom lasagna, portobello, shiitake and button mushrooms are fried up in sage and sherry, then layered with bechamel sauce, fontina, ricotta cheese and homemade spinach pasta sheets. If you don't have the courage to make your own noodles, simply sub in no-boil lasagna sheets instead. Get the recipe here.
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VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!