Roasted Eggplant Lasagna

Roasted Eggplant Lasagna

Introduction

If you’re looking for a hearty and delicious meal, this Roasted Eggplant Lasagna is the perfect choice! It’s filled with vibrant veggies and a creamy cheese mixture that everyone in the family will love.

Why Make This Recipe

You should make this Roasted Eggplant Lasagna because it’s not only tasty but also a great way to get your vegetables in. This dish is comforting and satisfying, making it perfect for family dinners or meal prep for the week ahead.

How to Make Roasted Eggplant Lasagna

Ingredients:

• 1 large eggplant
• 1 pound mushrooms
• 1 pound carrots
• 1 large onion
• 2 cloves garlic
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 12 lasagna noodles

Directions:

1. Preheat your oven to 400 degrees F.
2. Start roasting the eggplant, carrots, and mushrooms. Cut the eggplant into 1/2 inch slices and toss them with olive oil, salt, and pepper. Place them on a baking sheet and roast for 20 to 25 minutes until tender.
3. While the eggplant is roasting, chop the carrots and mushrooms into 1/2 inch pieces. Toss them with olive oil, salt, and pepper, and roast in a separate pan for 15 to 20 minutes until tender.
4. Finely chop the onion and garlic. In a skillet, sauté the onion and garlic in olive oil until softened.
5. Add the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper to the skillet. Let this mixture simmer for 15 minutes.
6. Combine the ricotta cheese, Parmesan cheese, and parsley in a bowl.
7. Spread a thin layer of the sauce in the bottom of a 9 by 13 inch baking pan. Layer 3 noodles over the sauce.
8. Spread half of the ricotta mixture over the noodles, then top with half of the roasted vegetables and half of the remaining sauce.
9. Repeat these layers. Top with the remaining noodles, the rest of the ricotta mixture, and the leftover sauce.
10. Bake in the oven for 30 to 40 minutes until bubbly and heated through. Let it cool for 10 minutes before serving.

How to Serve Roasted Eggplant Lasagna

Serve this lasagna with a side salad or garlic bread for a complete meal. It’s great to enjoy with family and friends, sharing good food and good times!

How to Store Roasted Eggplant Lasagna

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving again.

Tips to Make Roasted Eggplant Lasagna

• Make sure to slice the vegetables evenly for even cooking.
• You can use different vegetables like zucchini or spinach if you prefer.
• Feel free to layer extra cheese on top before baking for an even cheesier lasagna!

Variation

If you want to make it gluten-free, you can use gluten-free lasagna noodles. You can also swap the ricotta for cottage cheese for a lighter version.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables if you don’t have fresh ones. Just make sure to thaw them and drain any excess water.

2. How can I make this recipe vegan?
To make it vegan, use plant-based ricotta and omit any cheese. You can also add more veggies for extra flavor!

3. Can I prepare this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge until you’re ready to bake it. Just add a little extra baking time if it’s cold from the fridge.