Ingredients
2
1-pound eggplants, peeled, cut into 1-inch pieces
2
pounds part-skim ricotta cheese
1
1/4 cups freshly grated Parmesan cheese (about 3 ounces)
1
tbsp chopped fresh rosemary
Broiled Tomato Sauce with Roasted Garlic
9
no-boil or oven-ready lasagna noodles
8
ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced
Directions
1.
Preheat oven to 375°F. Brush baking sheet with olive oil. Place eggplant pieces 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. Set aside. Maintain oven temperature.
2.
Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper.
3.
Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of 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 ahead; chill.)
4.
Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.
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