Lasagna With Roasted Eggplant, Mushrooms and Carrots
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
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Ingredients
- 1medium eggplant, about 1¼ pounds, cut in lengthwise slices about ⅓ inch thick
- Salt to taste
- 3tablespoons extra virgin olive oil
- ½pound mushrooms, cut in thick slices
- 1large carrot, cut in ½-inch dice
- 1teaspoon fresh thyme leaves
- 2½cups marinara sauce, preferably homemade from fresh or canned tomatoes
- 7 to 8ounces no-boil lasagna
- 3ounces fresh mozzarella, shredded or thinly sliced
- 4ounces (1 cup) freshly grated Parmesan
Nutritional analysis per serving (6 servings)
356 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 17 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
- Step 2
Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
- Step 3
Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
- Step 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. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
- 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.
Private Notes
Comments
I think this recipe could be improved. A video or pic showing what the eggplant slices look like would be helpful. It is not clear whether the eggplant is set aside after it has been roasted or if the carrots and mushrooms go on the sheet with them and back into the oven. I assume the former. Also a clue as how big the lasagna pan should be would be helpful. Minor things but would be helpful. Thanks!
Made this as follows to rave reviews from omnivores & vegetarians alike. Best lasagne ever. Marinara: Sauté 1 diced onion in olive oil until transparent & getting brown edges Add 2 28 oz cans San marzano tomatoes. Chop in pan w/ spatula. 1 t Greek oregano Simmer low 30 minutes Lasagne: Followed this recipe, 13 x 9 pan. Doubled eggplant, using Italian striped & Japanese eggplant. Doubled carrots, using dragon carrots. Used 1 C ricotta, 1 C gruyere, 1/2 C Parmesan.
I needed double the sauce. Also, my lasagna pan must be larger - needed more vegetables too! Will double those next time.
Having read some of the comments here I tweaked a few things and the results were delicious, one of the best lasagnas I’ve ever made. So this recipe is a keeper for me with the following modifications: 1) I swapped 2 medium zucchini sliced thickly for the carrots and roasted them with the eggplant and mushrooms. 2) I used Rao’s Marinara sauce and used more than the recipe called for (a 16 oz. jar) plus about 4 oz. of water. 3) I used more of both cheeses, kind of just what seemed right to me. 4) I did not peel the eggplant. 5) I used a 9 x 13 inch baking dish. 6) I did not precook the noodles. Highly recommend!
Having read some of the comments here I tweaked a few things and the results were delicious, one of the best lasagnas I’ve ever made. So this recipe is a keeper for me with the following modifications: 1) I swapped 2 medium zucchini sliced thickly for the carrots and roasted them with the eggplant and mushrooms. 2) I used Rao’s mar
Yes, double the eggplant and mushrooms. Also double the sauce, mozzarella and Parmesan. One more layer of noodles. Then works in a 9x13. Delicious!