LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT

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LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT image

Categories     Dinner

Yield 6

Number Of Ingredients 13

1 1/4 pounds eggplant, sliced and roasted
2 tablespoons extra virgin olive oil, plus additional for drizzling
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch (tiny!) of cinnamon
Salt and freshly ground pepper
2 cups marinara sauce
1/2 pound no-boil lasagna noodles
Chopped fresh basil
4 ounces fresh mozzarella, shredded (optional)
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • 1. Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees. 2. Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna. 3. Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top. 4. 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. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Goodness Mjwara
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I'm not sure what went wrong, but this lasagna was a complete failure.


Alana Garcia
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This lasagna was a disaster. It fell apart when I tried to cut it.


Mxolisi Mgoza
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I would not recommend this lasagna recipe. It was a waste of time and ingredients.


Crystal Asbjornsen
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This lasagna was just okay. It wasn't bad, but it wasn't anything special either.


Pogba Bruno
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Overall, this was a good lasagna recipe. I would make it again with a few modifications.


Maurice Haley
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The eggplant was not roasted enough. It was still a bit tough.


Roshan vlogs
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The lasagna was too watery. I think I added too much sauce.


shahadot hossain
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This lasagna was a bit bland for my taste. I added some extra spices and it was much better.


Brighton Chigwende
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I followed the recipe exactly and the lasagna turned out perfect. I will definitely be making this again.


Andrew Lobban
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This lasagna was a bit time-consuming to make, but it was worth it. The flavor was amazing!


Jasmine Thompson
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I've made this lasagna several times and it's always a hit with my family and friends. It's a great recipe to have in your back pocket for busy weeknights.


CHARLES MAXX UG
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This is one of my favorite lasagna recipes. The roasted eggplant adds a wonderful flavor and texture.


Jani Back
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This lasagna is a great way to use up leftover eggplant. It's also a hearty and delicious meal that's perfect for a cold night.


Isaac Quaicoo
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I made this lasagna for a potluck and it was a huge success. Everyone loved it and asked for the recipe.


Lucifa Irv
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This lasagna was easy to make and turned out great. The instructions were clear and concise.


Connie Woods
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I'm not a huge fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant was roasted perfectly and added a nice depth of flavor to the lasagna.


Brandon Mullen
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This lasagna was a hit with my family! The roasted eggplant added a unique and delicious flavor. I will definitely be making this again.