Lasagna With Tomato Sauce and Roasted Eggplant

From NY Times.

 

This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.

 

1 1/4 pounds eggplant, sliced and roasted

2 tablespoons extra virgin olive oil, plus additional for drizzling

Salt and freshly ground pepper

8 ounces ricotta cheese

1 egg

2 tablespoons water

Pinch (tiny!) of cinnamon

Salt and freshly ground pepper

2 cups marinara sauce

1/2 pound no-boil lasagna noodles

Chopped fresh basil

4 ounces fresh mozzarella, shredded (optional)

4 ounces (1 cup) freshly grated Parmesan

 

1. Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.

2. Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.

3. Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.

4. Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

 

Yield: Serves 6

 

Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.

 

Nutritional information per serving: 414 calories; 19 grams fat; 7 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fat; 63 milligrams cholesterol; 43 grams carbohydrates; 7 grams dietary fiber; 366 milligrams sodium (does not include salt to taste); 21 grams protein