Roasted Eggplant Lasagna with Broiled Tomato Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This dish has wonderful smoky flavors and just a touch of sweetness. Using oven-ready lasagna noodles simplifies the preparation. Ingredients:
2 1-pound eggplants, peeled, cut into 1-inch pieces |
2 tablespoons olive oil |
2 pounds part-skim ricotta cheese |
1 1/4 cups freshly grated parmesan cheese (about 3 ounces) |
1/2 cup chopped shallots |
1 tablespoon chopped fresh rosemary |
broiled tomato sauce with roasted garlic |
9 no-boil or oven-ready lasagna noodles |
8 ounces smoked mozzarella cheese or smoked gouda cheese, thinly sliced |
Directions:
1. Preheat oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.
2. Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
3. Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)
4. Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.
|
|