Lazy Aubergine Lasagne Layer (Print Version)

Roasted aubergines, tangy tomato sauce, and cheese baked between pasta for a comforting Italian-inspired meal.

# Ingredients:

→ Produce

01 - 2 medium eggplants, sliced into 3/8-inch rounds
02 - 1 yellow onion, finely chopped
03 - 2 to 3 garlic cloves, minced
04 - Fresh basil leaves or flat-leaf parsley, for garnish (optional)

→ Oils & Seasonings

05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - Kosher salt and ground black pepper, to taste

→ Canned Goods

09 - 1 can (14 ounces) chopped tomatoes
10 - 2 tablespoons tomato paste

→ Dairy

11 - 7 ounces ricotta cheese or cottage cheese
12 - 2.5 ounces grated mozzarella or other melting cheese
13 - 2 tablespoons grated Parmesan cheese (optional)

→ Pasta

14 - 6 to 8 no-boil lasagna noodles or fresh pasta sheets

# Steps:

01 - Preheat the oven to 400°F (200°C) or 375°F (190°C) if using a convection setting.
02 - Brush both sides of the eggplant rounds with olive oil and arrange on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until tender and golden.
03 - In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 5 minutes until softened. Add minced garlic, dried oregano, and red pepper flakes; cook for 1 minute. Stir in the chopped tomatoes and tomato paste. Simmer for 10 to 15 minutes until thickened. Season with salt and pepper.
04 - In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of lasagna noodles, followed by roasted eggplant slices and evenly dolloped ricotta. Add another layer of sauce. Repeat layering, finishing with sauce and topping with mozzarella and Parmesan cheese.
05 - Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the top is bubbling and golden.
06 - Allow the lasagna to rest for 5 to 10 minutes before slicing. Garnish with fresh basil or parsley if desired, and serve warm.

# Notes:

01 - For best results, avoid overcrowding the baking sheet when roasting eggplant so each slice caramelizes evenly.