Eggplant, Gruyère And Prosciutto Lasagna Recipe

1. 1

   Heat oil over medium heat in a large saute pan. When hot, add carrot and onion and cook, stirring occasionally, for 3 minutes. Add eggplant and continue cooking, stirring often, until vegetables are softened, about 5 minutes. Add garlic and prosciutto and cook until meat is lightly browned and garlic is softened and fragrant, about 3 minutes. Add tomato, vinegar, basil and crushed red pepper. Season with salt and pepper and reduce heat to low. Simmer, stirring occasionally, for 20 minutes. Remove from heat and reserve.

2. 2

   Adjust oven rack to lower-middle position and preheat oven to 375u00b0F.

3. 3

   Spray a 9- by 13-inch baking dish with cooking spray. Spread 1/2 of eggplant mixture in an even layer on bottom of dish. Line with a layer of lasagna noodles. Spread with half of the ricotta. Sprinkle with 1/3 of both Gruyere and mozzarella cheeses. Repeat layering with remaining ingredients, ending with a top layer of noodles. Spread top layer of noodles with marinara sauce and sprinkle with the remaining Gruyere and mozzarella.

4. 4

   Transfer to the oven to bake lasagna until browned and bubbly, rotating halfway through, about 1 hour total. Remove from oven and cool for 15 minutes before slicing and serving.

No nutritional information available.

No additional tips available.