Eggplant Lasagna

1 1/2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce with vegetables
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

In large nonstick skillet sprayed with vegetable spray, quickly brown
eggplant slices; set aside. In the same skillet in hot olive oil, cook
onion for about 3 to 4 minutes, stirring occasionally, or until tender.
Add mushrooms; cook, stirring frequently, about 5 minutes or until
mushrooms are tender. Cook lasagna noodles in boiling salted water
according to package directions. Into an 11x7-inch baking dish, spoon
about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles,
ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and
Parmesan cheese. Bake eggplant lasagna at 350 for 30 to 40 minutes.




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