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Lasagna with Roasted Eggplant-Ricotta Filling

Photo: Lasagna with Roasted Eggplant-Ricotta Filling

TOTAL TIME: 2 hr 20 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 1 hr 45 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

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

Preheat the oven to 400 degrees 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

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.

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.

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.

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.

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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Newest Ratings and Reviews

Read all 5 reviews

  • on May 31, 2012

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    This was really good. I halved the recipe, but otherwise made no changes. Let me tell you, the sauce is FANTASTIC. Make extra while you are at it. I am sure the lasagna is still good with store bought sauce, but I don't think it would have the same fresh/homemade taste. I would say to make this on a night when you have to time to make the sauce.

    Also, if people are worried about the eggplant, and think it might be bitter or super eggplanty tasting, it isn't. The person I made this for couldn't even taste the eggplant at all, neither could I.

    I was slightly concerned that baking it at 400 for an hour was going to be too long, so I did pull it out about 10 minutes early, and it was great!

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  • on March 04, 2012

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    This was good. I may use 2 eggplants next time, I thought it was easy to make and enjoyed it. I added a few artichoke hearts as well.

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  • on February 26, 2012

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    Tastes great and much easier to make than it sounds. I did cheat and use store bought sauce because I didn't have confidence to make the sauce, but next time I'll try it. I also used regular lasagna noodles instead of the no-boil kind, as I've found letting them sit in hot water for 5-10 minutes works in every saucy baked dish I use them in. My hubby loved it and there's lots of leftovers for lunch. This is going in the save folder.

    people found this review Helpful.
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