Eggplant Lasagna

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We’re beginning to feel fall in the air.

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.

 

Eggplant Lasagna
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees.
  2. Arrange eggplant slices on a baking sheet. Brush both sides of each slice with olive oil and lightly sprinkle with salt and pepper.
  3. Roast for 20 minutes on each side.
  4. Meanwhile, drizzle 2 T. olive oil into a frying pan.
  5. Add the onion, sprinkle with salt, and cook until tender.
  6. Add the pepper and cook until tender. Sprinkle with tarragon.
  7. Add the garlic, cook until fragrant, and remove from heat.
  8. In a medium mixing bowl, combine eggs, ricotta cheese, and ¼ cup Parmesan cheese.
  9. Stir in the Italian herb blend, crushed red pepper, and sauteed onion and pepper.
  10. Reduce oven temperature to 350 degrees once eggplant is finished roasting.
  11. 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.
  12. Bake 30 minutes at 350 degrees or until the cheese is bubbling.
  13. Allow to cool 10 minutes.
  14. 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.

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One Response to Eggplant Lasagna

  1. Ed Rehkopf says:

    Nice to see you back on a regular basis, Brooke!

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