Eggplant, Gruyère and Prosciutto Lasagna
Tags: Dinner Italian Pork
Yield: 6
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large carrot, peeled and diced
- 1 medium yellow onion, minced
- 1 medium eggplant, peeled and diced
- 4 medium cloves garlic, minced
- 2 ounces prosciutto or pancetta, finely diced
- 1 large, ripe tomato, cored and diced
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon fresh basil, minced
- Pinch of crushed red pepper
- Kosher salt and freshly ground pepper
- 1 package of fresh or no-bake lasagna sheets (see note)
- 1 pound ricotta cheese
- 3/4 cup shredded Gruyère cheese
- 3/4 cup shredded low-moisture mozzarella cheese
- 1 1/2 cups homemade or store-bought marinara sauce
- Heat oil over medium heat in a large sauté pan. When hot, add carrot and onion and cook, stirring occasionally, for 3 minutes. Add eggplant and continue cooking, stirring often, until vegetables are softened, about 5 minutes. Add garlic and prosciutto and cook until meat is lightly browned and garlic is softened and fragrant, about 3 minutes. Add tomato, vinegar, basil and crushed red pepper. Season with salt and pepper and reduce heat to low. Simmer, stirring occasionally, for 20 minutes. Remove from heat and reserve.
- Adjust oven rack to lower-middle position and preheat oven to 375°F.
- Spray a 9- by 13-inch baking dish with cooking spray. Spread 1/2 of eggplant mixture in an even layer on bottom of dish. Line with a layer of lasagna noodles. Spread with half of the ricotta. Sprinkle with 1/3 of both Gruyère and mozzarella cheeses. Repeat layering with remaining ingredients, ending with a top layer of noodles. Spread top layer of noodles with marinara sauce and sprinkle with the remaining Gruyère and mozzarella.
- Transfer to the oven to bake lasagna until browned and bubbly, rotating halfway through, about 1 hour total. Remove from oven and cool for 15 minutes before slicing and serving.
