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.
Made it this time with CHOPPED up mushroom, carrot, EP, onion wedges all roasted and then layered with cheese. One jar of Rao marinara in yellow Dansk pan, washed out with water which I then poured around the edges before sealing with foil. Put the top cheese on AFTER I took off the foil so it didn't all stick to the foil. Also buttered the foil.
Followed the recipe precisely, using marinara made from canned San Marzano tomatoes. The sauce, along with 3 no-boil lasagna noodles per layer, fit perfectly in a 7x11 casserole (size of casserole dish would be helpful added to this recipe). Deelish! Neighbor asked me for the recipe. Enough for 6 portions, if no one wants seconds.
This was so good. I added another carrot and a couple more ounces of mozzarella. Would make again.