Beth's Eggplant Lasagna

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Basil
  • 3 Eggplants
  • 2 Garlic gloves

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 15 oz cans Tomato sauce, pure

• Baking & Spices

  • 1 Pinch Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 1/2 cups Mozzarella cheese
  • 2 cups Whole milk ricotta cheese

Found on entertainingwithbeth.com

Description

Ingredients

• 3 Eggplants
• 3 tbsp (45 ml) olive oil
• Salt and Pepper to taste
• 2 15 oz cans pure tomato sauce (890 ml)
• 2 garlic gloves
• Pinch of red pepper flakes
• 2 cups (475 ml) whole milk ricotta cheese
• 2 eggs
• 1 ½ cups (360 ml) shredded mozzarella cheese
• ½ cup (120 ml) freshly chopped basil (separated)

Directions

• Preheat oven to 375F/190C
• Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper.
• Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)
• Allow eggplant to cool. Meanwhile prepare your sauce.
• In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit.
• Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil.
• Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread ⅔ cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese.
• Bake at 375F/190C for 15-20mins until cheese is melted on top and casserole is cooked through.
• Garnish with some finely minced basil on top. Serve with a salad and some garlic bread! (recipes below in notes. Enjoy!