Corn and rise lasagna with mushrooms

In this recipe

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Ingredients

250g Felicia corn and rice lasagna;
600g aubergine;
350g wild mushrooms;
200g blue cheese or gorgonzola;
100g butter;
400g chopped mozzarella;
150g parmesan cheese;
1 clove of garlic;
salt, pepper and olive oil to taste.

Procedure

Pierce the aubergines and bake them in the oven for about one hour at 250°.
In a frying pan, fry the mushrooms with oil, garlic and bay leaves.
When the aubergines are cooked, peel them and blend their pulp using a hand blender.
Add the mushrooms and blue cheese to the aubergines.
Add salt and pepper and stir until the mixture is smooth.
Grease a baking dish with butter and arrange the first layer of lasagne, pour in the previously prepared mixture and add the mozzarella and Parmesan cheese.
Repeat the operation three times.
Preheat the oven to 180° and put the lasagne in the oven.
Bake for about 45 minutes.
Leave the tray to rest for 10 minutes.
Cut into squares and serve hot