Lasagna with Roasted Eggplant.
Don’t ask me why I have so many eggplant lasagna recipes on this blog! Eggplant in lasagna just makes sense! This time, we roast thick slices of organic eggplant the day before and use a combination of soft goat cheese and ricotta. My Lasagna with Roasted Eggplant is boosted with umami flavor from a bit of eggplant caponata and mushrooms. Organic leeks, fennel and kale make my lasagna Spring Green forward! A variety of cheeses make it rich and creamy.This one is so easy to assemble; just keep layering the following ingredients and enjoy!!
10 sheets lasagna noodles, just barely cooked in boiling salted water, drain
1 jar organic prepared pasta sauce
1 organic eggplant, thickly sliced and roasted in olive oil and salt and pepper blend(you can do this the day before)
A combination of organic chopped baby kale, fennel bulb, and various mushrooms(maitake, porcini, shiitake)
3 Tablespoons prepared eggplant caponata(optional)
3 ounces soft goat cheese
5 ounces whole milk ricotta cheese
3 ounces shredded Italian blend cheese
2 ounces shredded parmesan reggiano cheese
2 ounces grated pecorino romano cheese
Sprinkling of dried basil and oregano leaves for top
Preheat oven to 350 degrees Fahrenheit
Start with the sauce in a deep baking dish
Then a layer of noodles
Just keep layering and top with the shredded parmesan and grated pecorino romano and herbs
Cover and bake for one hour, then uncover and bake for 20 minutes more until top is nicely browned
Remove from oven and let rest
Serve with a crisp green salad and a nice glass of wine. Enjoy!
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