LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS
This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h15m
Yield Yield: 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
- Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
- Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams
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Damsel International
[email protected]Overall, I really enjoyed this lasagna. It's a delicious and hearty meal that's perfect for a special occasion. I highly recommend this recipe.
Davil Mixture
[email protected]This lasagna is a delicious and hearty meal that's perfect for a special occasion. It's also a great way to get your kids to eat their vegetables.
Davion Howell
[email protected]This lasagna is a great way to use up leftover roasted vegetables. It's also a great make-ahead meal. I love to make it on the weekend and then have it for dinner during the week.
Stany Kash
[email protected]I froze some of the leftover lasagna, and it reheated well. I just thawed it overnight in the refrigerator and then baked it in the oven until it was heated through.
Jagdish Bhatt
[email protected]This lasagna is best served hot, but it can also be made ahead of time and reheated. I like to make it the day before and then reheat it in the oven on the day I'm serving it.
Spoder-lover23
[email protected]I let the lasagna cool for 15 minutes before slicing and serving. This helped the lasagna to set and made it easier to cut.
Emmanuel Sandoval
[email protected]I baked this lasagna for 45 minutes, and it was perfect. The cheese was melted and bubbly, and the vegetables were tender.
Najwa Khanafer
[email protected]I made this lasagna in a 9x13 inch baking dish, and it turned out perfectly. The lasagna was nice and thick, and there was plenty of food to go around.
unika shyaula
[email protected]I didn't have any fresh carrots, so I used frozen ones instead. They worked just fine.
Sheraz Mahar
[email protected]I'm not a fan of mushrooms, so I omitted them from this recipe. The lasagna was still delicious without them.
darin abderahman
[email protected]I used whole wheat lasagna noodles, and they worked well in this recipe. The lasagna was still nice and tender, even with the whole wheat noodles.
ancinto games
[email protected]I added some chopped spinach to the ricotta cheese mixture, and it turned out great. It added a nice pop of color and extra nutrients.
Lianne Richards
[email protected]I made this lasagna for my vegetarian friends, and they loved it. It's a great meatless option that's still packed with flavor.
Imranali
[email protected]This lasagna is a bit time-consuming to make, but it's worth it. The end result is a delicious and hearty meal that's perfect for a special occasion.
Ermita Cruz
[email protected]I'm not a big fan of eggplant, but I really enjoyed this lasagna. The roasted eggplant was surprisingly delicious, and it paired well with the other vegetables and the cheese.
Wonde sin
[email protected]I made this lasagna for a potluck, and it was a huge success. Everyone loved it, and I got lots of compliments. Thanks for sharing this recipe!
Jabir Mustafasulaiman
[email protected]This lasagna is a great way to use up leftover roasted vegetables. I had some roasted eggplant and mushrooms, and they worked perfectly in this dish.
SUSAN MIDEVA
[email protected]I've made this lasagna twice now, and it's a hit with my family and friends. The flavors are amazing, and the roasted vegetables add a nice touch of smokiness. I highly recommend this recipe.
Nolan Wilson
[email protected]Roasted eggplant, mushrooms, and carrots come together in perfect harmony, creating a lasagna that's both flavorful and satisfying. The roasted veggies add a wonderful depth of flavor and a nice textural contrast to the creamy ricotta and tender past