Lasagna with Roasted Eggplant
Eggplant is roasted to bring out its
earthy taste and add special flavors to this delicious meal.
2 medium eggplants
2 eggs, lightly beaten
5 cups tomato sauce
15 ounces ricotta cheese
3 cups grated Fontina cheese
Freshly ground pepper
½ box uncooked lasagna (about 9-10 sheets)
2 tablespoons extra-virgin olive oil
¼ cup grated Parmigiano Reggiano Cheese
1 tablespoon chopped fresh Italian parsley
Slice the eggplants into ½-inch- thick lengthwise pieces. Sprinkle with salt and arrange in layers in a colander in the sink. Let drain for 30-60 minutes.
Then, preheat the oven to 400°F. Spray a large baking sheet with non-stick cooking spray. Brush the eggplant slices with olive oil and arrange on the baking sheet. Roast for 30-40 minutes, until golden brown and tender. Remove from oven and set aside.
Bring a large pot of water to a boil. Add the ricotta, 2 cups of the Fontina, and 1/4 cup of the Parmigiano to the beaten eggs and stir until smooth. Season with salt and pepper.
Cook the lasagna sheets according to the package directions. Drain and lay flat to keep the sheets from sticking.
Reduce the oven temperature to 375°F. Spray a 9x13-inch baking dish with non-stick cooking spray. Pour 1½ cups of sauce into the bottom of the prepared baking dish. Layer 3-4 lasagna sheets on top of the sauce. Spread half of the cheese mixture on top of the pasta. Layer half of the eggplant slices over the cheese. Top with 1½ cups of sauce. Repeat layers.
Cover the last layer with the remaining pasta and sauce. Sprinkle with the remaining Fontina and Parmigiano cheeses. Bake for 30-40 minutes. Remove from the oven and let rest 10 minutes before cutting.Nutrition Analysis:
Calories: 379, Fat: 21g, Sodium: 1348mg, Carbohydrate: 26g, Protein: 22g
Recipe courtesy of Barilla