Roasted Eggplant Lasagne

Updated at: Thu, 17 Aug 2023 08:06:19 GMT

Step 1

Preheat oven to 200C,

Step 2

Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans.

Step 3

Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sweat for 15-20 minutes while the oven gets hot.

Step 4

When the eggplants look damp, pat the top with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil.

Step 5

Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. (Thinner slices will cook faster, thicker slower. Watch it).

Step 6

The Filling, While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes, add the garlic and saute until fragrant, add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.

Step 7

For the Mixture, In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt, set aside.

Step 8

To assemble it, Spray or brush a 30 cm (12-inch) round baking dish with olive oil. Place 3/4 cup marina sauce enough to cover the bottom.

Step 9

Place the non boiled lasagna noodles over top. Spread another thin layer of marinara over the pasta, or just enough to lightly coat.

Step 10

Add half the roasted eggplant, overlapping a little, dot with half of the ricotta mixture.

Step 11

Spoon all of the wilted spinach mixture over top evenly. Sprinkle with 3/4 cup mozzarella and 1/8 cup pecorino.

Step 12

Add another layer of pasta sheets. Lightly cover with 3/4 cup marinara, Next add the remaining eggplant, overlapping if needed.

Step 13

Cover it with the remaining marinara sauce and distribute the remaining ricotta in fluffy pieces over the top, sprinkle with a optional chili flakes, and 1/2 cup mozzarella cheese mixed with little Pecorino cheese.

Step 14

Cover with parchment then foil and bake in a 190 C oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden, bubbling and slightly puffed in the center.

Step 15

Let it rest 5 minutes before serving, sprinkle some fresh basil on top or don it with pesto then serve.

Step 16

Note: If using a sugar-free marinara sauce you may add 1-2 teaspoons maple syrup to the sauce- otherwise too acidic.

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