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Lasagna with Roasted Eggplant-Ricotta Filling

Lasagna with Roasted Eggplant-Ricotta Filling
Prep Time
15 min
Cook Time
1h 45 min
Yields
6 servings

This delicious vegetarian lasagna uses a hearty roasted eggplant-ricotta filling.

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ingredients

4
pints cherry tomatoes
2
Tbsp fresh thyme, finely chopped
1
Tbsp fresh oregano, or 1 teaspoon dried oregano or marjoram
6
cloves garlic in jackets (skins)
4
Tbsp extra virgin olive oil
Salt and freshly ground black pepper
½
cup fresh basil leaves, loosely packed roughly chopped
1
large firm eggplant, halved lengthwise
2
pts fresh ricotta cheese
1
cup grated Parmigiano-Reggiano
2
egg yolks
1
box no-boil lasagna noodles, soaked in lukewarm water 5 minutes
Salt and freshly ground black pepper
3
cups mozzarella cheese, shredded
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directions

Step 1

Preheat the oven to 400˚F. Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes.

Step 2

Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.

Step 3

Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.

Step 4

When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.

Step 5

Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.

Step 6

Cook’s Note: Cool completely before storing in the refrigerator or freezer for a make-ahead meal. Bring to room temperature before reheating, covered, at 325 degrees F, 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes.

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