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Lasagna with Roasted Eggplant-Ricotta Filling

Rachael Ray
Recipe courtesy Rachael Ray
Show: Rachael Ray's Week in a Day Episode: Noodle This

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4

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Total Reviews: 6

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  • on May 21, 2013

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    It was super easy and delicious but I could have reduced the amount of ricotta cheese.

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  • 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.

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  • on February 26, 2012

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    Very Good.

    I made this last night but instead of egg plant I used 3 large zuchinnis as I do NOT like egg plant. The ricotta mixture was delicious! I also made my own sauce as I wanted a meat sauce instead. This is a keeper.

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  • on February 20, 2012

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    This was excellent! Instead of store bought I made fresh lasagna noodles.

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