1-pound eggplants, peeled, cut
into 1-inch pieces
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
1 1/4 cups freshly grated Parmesan
cheese (about 3 ounces)
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
Broiled Tomato Sauce with
Roasted Garlic (recipe follows)
9 no-boil or oven-ready lasagna noodles
8 ounces smoked mozzarella cheese or
smoked Gouda cheese,
oven to 375 degrees F. Brush baking sheet with olive oil. Place eggplant
on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer
eggplant to prepared sheet. Toss with 2 tablespoons
oil. Roast eggplant
until tender, stirring occasionally, about 30 minutes.
ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large
Season with salt and pepper.
13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in
Arrange 3 lasagna noodles crosswise in single layer in dish. Spread
ricotta mixture over noodles. Arrange half of eggplant over.
Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange
half of mozzarella
over sauce. Repeat layering 1 more time. Top with 3
lasagna noodles. Spread
remaining sauce over. Sprinkle with 3/4 cup
Parmesan. Cover tightly with
lightly oiled foil. (Can be made 1 day
until noodles are tender and lasagna is heated through, about 45
Uncover; bake until cheese begins to brown and sauce is bub-
bling slightly at
edges, about 15 minutes longer. Let stand 10 minutes
Tomato Sauce with Roasted Garlic
medium heads garlic, separated
into cloves, unpeeled
1/4 cup olive oil
4 pounds plum tomatoes,
1 tablespoon red wine vinegar
2 teaspoons honey
Preheat oven to 350 degrees F. Combine garlic and oil in small glass
Cover with foil and bake until garlic is very tender, about
slotted spoon, transfer garlic to work surface; reserve garlic oil.
Peel garlic cloves.
broiler. Line 2 rimmed baking sheets with foil. Brush foil with
reserved garlic oil. Arrange tomatoes, cut side down, on pre-
Working in batches, broil tomatoes until skins are slightly charred,
closely to avoid burning, about 10 minutes. Cool.
discard. Place tomatoes and any juices
from baking sheets in
garlic, vinegar, honey and any
remaining garlic oil. Puree
sauce until smooth.
Transfer to bowl. Season to taste with salt and pepper.
(Can be prepared
days ahead. Cover and refrigerate.)
Makes about 4 cups.
Index - Pasta Recipe Archives
Index - Main Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index