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Eggplant Lasagna With Ricotta and Asiago

Eggplant Lasagna With Herbed Ricotta and Asiago
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Serves 4| Hands-On Time: | Total Time:


  1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
  3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
  4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
  5. Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
  6. Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.
By September, 2009

Nutritional Information

  • Per Serving
  • Calories 378
  • Fat 26g
  • Sat Fat 9g
  • Cholesterol 91mg
  • Sodium 782mg
  • Protein 15g
  • Carbohydrate 27g
  • Fiber 14g
What does this mean? See Nutrition 101 .

Quick Tip

Eggplant Lasagna With Herbed Ricotta and Asiago
This lasagna can be baked, then refrigerated (wrapped tightly) for up to 2 days. Reheat at 400º F for 20 to 30 minutes.

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