Roasted Eggplant & Tomato Ricotta Lasagna

Boy, do I have an amazing lasagna recipe for you!

This is sure to please vegetarians and omnivores alike. You could even make it gluten-free if you choose gluten-free lasagna sheets. Wow, how versatile 😉

I baked this last weekend and it lasted my husband and me the entire week. I love these kinds of recipes because you make it over the weekend, and you have leftovers for quick lunches or dinners.

It takes a bit of time to prepare on the first day, but it is so worth it. After that, you just need to throw the leftovers in the microwave for about two minutes.

This is actually the THIRD time I’ve made this recipe–obviously a keeper, and a big hit in our household.

I have not tried this, but my sources say…If you want a make-ahead meal, you can follow all the steps as they are listed until you get to the part where you bake the assembled lasagna. Be sure all the components are cooled completely before storing the un-baked lasagna in the refrigerator or freezer. Bring to room temperature before baking, covered in foil, at 325 degrees F, 20 to 30 minutes. Uncover and bake an additional 10 to 15 minutes.

Give it a try and let me know what you think in the comments!

*Full recipe at the bottom of this post.

Start by preheating the oven to 400 degrees F.

Place the cherry tomatoes on a large baking sheet along with the thyme, oregano, garlic cloves (still in the skin), two tablespoons of extra virgin olive oil, salt, and pepper. Toss to coat.

Roast until the tomatoes burst, about 35 to 45 minutes.

Brush the inner sides of the eggplant with about 2 tablespoons olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and season the outsides of the eggplant the same way.

Then roast eggplant next to tomatoes until soft, about 30-40 minutes, depending on the size of your eggplant.

While those are in the oven, make sure to soak your lasagna noodles. After about 5 minutes, strain out the water and place the sheets of pasta on paper towels to dry. This keeps them from sticking to each other.

Let the tomatoes cool slightly. Remove the skins from the garlic and puree them in a food processor with the tomatoes and basil until you reach your desired consistency–I like my sauce just a tiny bit chunky. Transfer the sauce to a bowl and clean your food processor as you will need it for the eggplant ricotta mixture next.

When the eggplant has cooled, spoon out the flesh and add it into the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks, salt and pepper. (If you want to add a spicy kick, add some cayenne or red pepper flakes here as well.)

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 about 40 minutes, to one hour at 400 degrees F.

Let cool 10 to 20 minutes before serving.

Happy Eating! 🙂

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Roasted Eggplant and Tomato Ricotta Lasagna

Serves 6-8

Ingredients:

• 5 pints cherry tomatoes, washed
• 1-2 tablespoon chopped thyme
• 1 tablespoon dried oregano
• 6-9 cloves garlic in skins (depending on how much you like garlic!)
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 1-2 medium/ large firm eggplants, halved lengthwise
• 1/2 cup loosely packed basil leaves, torn
• Cayenne pepper or red pepper flakes (optional)
• 1 box no-boil lasagna noodles (I like Barilla)
• 2 pints ricotta cheese
• 1 cup grated Parmigiano-Reggiano
• 2 egg yolks
• 3 cups shredded mozzarella

Directions:

1. Preheat the oven to 400 degrees F.
2. Place cherry tomatoes on a large baking sheet along with the thyme, oregano, garlic cloves (still in the skin), two tablespoons of extra virgin olive oil, salt, and pepper. Toss to coat. Roast until the tomatoes burst, about 35 to 45 minutes.
3. Brush the inner sides of the eggplant with about 2 tablespoons olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and season the outsides of the eggplant the same way. Then roast eggplant next to tomatoes until soft, about 30-40 minutes, depending on the size of your eggplant.
4. While those are in the oven, make sure to soak your lasagna noodles. After about 5 minutes, strain out the water and place the sheets of pasta on paper towels to dry. This keeps them from sticking to each other.
5. Let the tomatoes cool slightly. Remove the skins from the garlic and puree them in a food processor with the tomatoes and basil until you reach your desired consistency–I like my sauce just a tiny bit chunky. Transfer the sauce to a bowl and clean your food processor as you will need it for the eggplant ricotta mixture next.
6. When the eggplant has cooled, spoon out the flesh and add it into the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks, salt and pepper. (If you want to add a spicy kick, add some cayenne or red pepper flakes here as well.) Puree the mixture until smooth and season with more salt and pepper.
7. To Assemble: 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.
8. Bake about 40 minutes, to one hour at 400 degrees F.
9. Let cool 10 to 20 minutes before serving.

Eggplant Casserole with Roasted Red Peppers

I saw Bobby Flay make this over the weekend on Food Network. Hubby and I knew immediately that we would HAVE to try it! And it came out absolutely DELISH!

This dish is a flavorful twist on your ordinary eggplant parmesan and a great alternative to lasagna because it doesn’t have the pasta (yay for being low carb)! It is even BETTER the next day once it has been able to sit and settle.

Eggplant Casserole with Roasted Red Peppers

Serves 6-8

Ingredients:

For the Eggplant Casserole

• 3 eggplants, peeled
• Olive or canola oil
• Kosher salt
• Freshly ground black pepper
• 5 roasted red peppers, skin and seeds removed (use the jarred variety or make your own)
• 3 tablespoons pine nuts
• 3 cloves garlic, chopped in half
• 2 teaspoons dried thyme
• 1/2 cup extra virgin olive oil
• 1/4 cup grated Parmesan
• 1 teaspoon cayenne
• 1 pound fresh mozzarella, thinly sliced (remove excess liquid on paper towel, if you skip this step you will have a watery casserole)
• 2 tablespoons oregano
• 1/4 cup crumbled goat cheese

For the Breadcrumb Mixture

• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Pinch cayenne
• 1/2 cup plain breadcrumbs
• 3 tablespoons dried parsley
• 2 teaspoons dried thyme
• Kosher salt and freshly ground black pepper

Directions:

For the Casserole

1. Preheat oven to 425 F.
2. Slice the eggplant in 1/2- to 1-inch thick pieces. Lay them on an aluminum foil-covered baking sheet.
3. Brush the eggplant with olive or canola oil and season with salt and pepper. Turn the slices over and repeat.
4. Bake until lightly golden brown, about 12 minutes (flip them over about 6 minutes in).
5. Quarter the red peppers.
6. Combine the red peppers, pine nuts, garlic, and thyme in a food processor until coarsely chopped.
7. Add Extra virgin olive oil, parmesan, cayenne, salt and pepper. Puree. Adjust the seasonings to your liking.
8. Spread 1/2 cup of the sauce into the bottom of a baking dish.
9. Line the dish with some eggplant, then mozzarella slices. Season with salt, pepper and oregano. Spoon over a few tablespoons of the red pepper sauce.
10. Place another layer of eggplant, mozzarella, seasoning and sauce until you use all the eggplant.
11. Top with remaining sauce, mozzarella and goat cheese.
12. Bake in the oven until the cheese is melted and the casserole is hot, about 10 minutes.

For the Breadcrumbs

1. Heat oil in a medium saute pan over medium heat. Add garlic and cook for 30 seconds.
2. Add paprika and cayenne and cook for 30 seconds.
3. Add breadcrumbs and cook, stirring occasionally, until the crumbs have browned.
4. Add parsley and thyme and season with salt and pepper. Remove from heat and scatter over the casserole after it has come out of the oven.
5. Let rest at least 10 minutes before serving.

Enjoy!