This recipe came from my sister who said she adapted it from a vegetarian cookbook. It was originally a recipe for summer squash lasagne but she didn't have summer squash so she used eggplant; she didn't have lasagne noodles so used shell pasta; she didn't have wine so used cider vinegar and she doesn't eat feta cheese so used monterey jack.
I further changed her recipe by switching the monterey jack to parmesan and mozzarella and switching back to using lasagne noodles. (I apologize for the lack of measurements in this casserole. For two people, I use one largish eggplant or two goodsize Japanese eggplants, 1 or 2 onions and one large red pepper.)
Put some pasta sauce on the bottom of a lasagne pan. Spread pasta on top. (We've found there is no need to parboil fresh pasta.) Cover with half the onion/mushroom mixture. Spread all eggplant on top in overlapping layers. Spread more pasta sauce. Continue alternating sauce, pasta, fresh spinach, pasta, cheese until the final layer of pasta. The top should be a layer of the cheese mixture. Sprinkle paprika and pepper on top.
Bake at 350F for 30 - 40 minutes until cheese is bubbly and golden. Let sit for as long as you can stand and eat.
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ejm (aka llizard)
Toronto Ontario Canada