Roasted Eggplant Lasagna Recipes

ROASTED EGGPLANT LASAGNA

Steps:

• Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

ROASTED EGGPLANT LASAGNA

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
• Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
• Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
• Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.
• Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.
• Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

LASAGNA WITH ROASTED EGGPLANT-RICOTTA FILLING

Steps:

• Preheat the oven to 400 degrees F.
• Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes
• Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes.
• Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl.
• When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper.
• Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving.

ROASTED ZUCCHINI AND EGGPLANT LASAGNA

Steps:

• Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 deg F.
• Toss zucchini and eggplant with 3 tbl olive oil two-thirds of garlic, 1 tsp salt and 1 tsp pepper.
• Spread on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
• Meanwhile, heat remaining 1 tbl oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
• Stir in remaining garlic and cook until fragrant, about 30 seconds.
• Stir in crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes.
• Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach cups.
• Spread 1 cup cooled sauce on bottom of a 9x13 baking dish.
• Lay 3 noodles in dish, spread one-waurter of cooled vegetables over noodels, and top with 1 cup sauce.
• Sprinkle 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
• Repeat layering of noodles, veggies, sauce and cheeses two more times.
• Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
• Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
• Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
• Cover dish tightly with greased aluminum foil and bake lasagna until hot throughtou and bubbling around eges, about 45 minutes.
• Remove foil, sprinkle with remaining mozarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
• Let cool ten minutes, and serve.