The Big Moo into thirds and begin layering the lasagna
Start with a slice of The Big Moo, sun dried tomatoes, zucchini, a second layer of The Big Moo, tomato, portobello mushroom, and the top layer of The Big Moo.
Top with freshly cracked black pepper.
Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is molten and the top layer is golden brown.
2 comments
I made this using tomato sauce instead of fresh tomatoes, and eggplant instead of portobello mushrooms (because the grocery store was out of them). I lightly sauted the eggplant and zucchini in a little olive oil, salt & pepper before layering. It turned out yummy but can’t wait to make it with mushrooms when they are back in stock!
Resa
I made a version of this using tomato sauce instead of fresh tomato, and eggplant instead of portabello mushrooms (because the grocery store was out). I sauted the egpplant and zucchini lightly in a little olive oil, salt & pepper before layering. It turned out yummy, but can’t wait to try it when the mushrooms are back in stock!
I made this using tomato sauce instead of fresh tomatoes, and eggplant instead of portobello mushrooms (because the grocery store was out of them). I lightly sauted the eggplant and zucchini in a little olive oil, salt & pepper before layering. It turned out yummy but can’t wait to make it with mushrooms when they are back in stock!
I made a version of this using tomato sauce instead of fresh tomato, and eggplant instead of portabello mushrooms (because the grocery store was out). I sauted the egpplant and zucchini lightly in a little olive oil, salt & pepper before layering. It turned out yummy, but can’t wait to try it when the mushrooms are back in stock!