Prepare to tantalize your taste buds with a dish that redefines comfort food: Roasted Eggplant and Portobello Mushroom Lasagna! This Italian delight is not only a feast for the eyes but also a wholesome, hearty meal perfect for any occasion. With layers of rich marinara, creamy ricotta, and perfectly roasted vegetables, this lasagna promises to be a showstopper at your dinner table. Whether you’re a seasoned chef or a kitchen novice, this recipe will have you impressing family and friends in no time. Ready to dive into this mouthwatering masterpiece? Let’s get cooking!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 medium eggplants, sliced
- 4 Portobello mushrooms, sliced
- 9 lasagna noodles
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Slice eggplants and Portobello mushrooms into 1/4-inch thick pieces. Arrange them in a single layer on the prepared baking sheets. Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes, turning once halfway through, until they are tender and slightly caramelized. Remove from oven and set aside.
- Cook lasagna noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a mixing bowl, combine ricotta cheese with 1/4 cup of Parmesan cheese, salt, and pepper. Mix well.
- Reduce oven temperature to 375°F (190°C). Grease a 9x13 inch baking dish.
- Begin layering the lasagna: spread a thin layer of marinara sauce on the bottom of the dish.
- Layer lasagna noodles, followed by roasted eggplant, Portobello mushrooms, ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers 2-3 times.
- Top the final layer with remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes, until cheese is golden and bubbly.
- Let the lasagna rest for 10-15 minutes before serving to allow it to set and make cutting easier.
- Slice and serve hot, garnishing with fresh basil or parsley if desired.
Tips
- Choose the Right Eggplants: Look for firm, glossy eggplants with no blemishes. Smaller ones tend to be less bitter and have fewer seeds.
- Salt the Eggplants: To draw out excess moisture and bitterness, sprinkle the sliced eggplants with salt and let them sit for about 20 minutes before roasting. Rinse and pat dry before proceeding.
- Layering Technique: Make sure to alternate the layers to ensure even distribution of flavors. Start and end with marinara sauce and cheese for a delicious crust.
- Cheese Variations: Feel free to mix up the cheeses! Adding ricotta with herbs or using a blend of mozzarella and provolone can elevate the flavor profile.
- Rest Before Serving: Allowing the lasagna to rest for 10-15 minutes after baking helps it set, making it easier to slice and serve.
- Garnish for Freshness: A sprinkle of fresh basil or parsley on top before serving adds a pop of color and freshness to this rich dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
