Roasted Eggplant Lasagna Recipe

Name: Roasted Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant; 2 small zucchini; 5 plum tomatoes, seeded; 1 large sweet red pepper; 1 large onion, cut into small wedges; 1/4 cup olive oil; 3 tablespoons minced fresh basil, divided; 3 garlic cloves, minced; 3/4 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 2/3 cup pitted Greek olives, chopped; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 2-3/4 cups milk; 1 bay leaf; 1/8 teaspoon ground nutmeg; 5 tablespoons grated Parmesan cheese, divided; 2 tablespoons shredded Asiago cheese; 3/4 cup shredded part-skim mozzarella cheese; 6 no-cook lasagna noodles

Servings: persons

1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 cup olive oil
3 tablespoons minced fresh basil, divided
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2/3 cup pitted Greek olives, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
1 bay leaf
1/8 teaspoon ground nutmeg
5 tablespoons grated Parmesan cheese, divided
2 tablespoons shredded Asiago cheese
3/4 cup shredded part-skim mozzarella cheese
6 no-cook lasagna noodles

1
Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450u00b0 for 20-25 minutes or until crisp-tender. Stir in olives.
2
In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf.
3
Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375u00b0 for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

1182

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 small eggplant, 2 small zucchini, 5 plum tomatoes, seeded, 1 large sweet red pepper, and more.

Yes, Roasted Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant Lasagna

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