Preheat oven at 180° C
Sauté onion and garlic and chili in olive oil
Add eggplants and add some salt and sauté until softened
Add tomato, mushroom and parsley
Adjust the taste with salt and pepper
To assemble the lasagna: spread a layer of Rainbow evaporated Milk into the baking dish, arrange lasagna sheets in a single layer, add some of the eggplant mix and sprinkle some cheese. Repeat steps until you have 3 layers of lasagna. Finish with a layer of Rainbow Milk and Cheese.
Bake covered with heavy duty foil for 30 minutes
Uncover and keep for 10 minutes or until cheese is golden
Serve hot
130 Kcal
Full NutritionClick a picture and mention
@RainbowMilk
or tag us
#RainbowKitchenMagic
in Instagram or Twitter
If the addition of Rainbow evaporated milk has you doubting this recipe, never fear. add it and enjoy it.
The nice classic Italian no-bake dessert that has a mixture of great tastes all together in one simple recipe.
Here is a cake that is easy to prepare and in simple steps using Rainbow Chocolate Sweetened Condensed Milk
This classic dessert is known by so many names and made across the globe. try it today with rainbow milk.
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D-lish! I made a half batch of this the night before and popped it into the oven for about 20-25min (a little extra time since it started cold) until it was bubbly. It turned out Great.
This is a wonderful dish! And my family loves eggplant cooked this way so much that now I don't even bother putting the lasagna together - they eat the eggplant up before I can assemble!!!
