The days take longer to warm up, tomato plants have slowed down, and we’re always looking for a warm cozy meal to come home to.
Lasagna is one of those warm and cozies. This year, as I made my marinara in preparation for this cool weather classic, I decided a veggie packed variety was just what we needed.
- 1 eggplant, sliced thickly
- Olive Oil
- Salt & Pepper
- ½ yellow onion, chopped
- 1 yellow pepper, chopped
- 2 garlic cloves, minced
- 1 T. fresh tarragon
- 2 eggs
- 1 15 oz. container ricotta cheese
- ½ cup freshed grated Parmesan cheese
- 2 T. Italian herb blend
- 1 t. crushed red pepper
- ½ cup freshly grated mozzarella
- 4 cups homemade marinara sauce
- Preheat the oven to 400 degrees.
- Arrange eggplant slices on a baking sheet. Brush both sides of each slice with olive oil and lightly sprinkle with salt and pepper.
- Roast for 20 minutes on each side.
- Meanwhile, drizzle 2 T. olive oil into a frying pan.
- Add the onion, sprinkle with salt, and cook until tender.
- Add the pepper and cook until tender. Sprinkle with tarragon.
- Add the garlic, cook until fragrant, and remove from heat.
- In a medium mixing bowl, combine eggs, ricotta cheese, and ¼ cup Parmesan cheese.
- Stir in the Italian herb blend, crushed red pepper, and sauteed onion and pepper.
- Reduce oven temperature to 350 degrees once eggplant is finished roasting.
- To assemble the dish: layer 2 cups maranara, top with eggplant slices to cover, spread with ½ the ricotta mixture, sprinkle with ¼ cup mozzarella. Repeat. Top the dish with the remaining ¼ cup Parmesan cheese.
- Bake 30 minutes at 350 degrees or until the cheese is bubbling.
- Allow to cool 10 minutes.
- Slice and serve.
What are some of your favorite lasagna varieties?
I’m a big fan of the classic, but next on my experiment list is a white-sauce spinach variety.