Roasted Eggplant & Olive Lasagna Recipe
Description:
This Roasted Eggplant & Olive Lasagna recipe is a comforting, vegetarian Italian dish that combines the richness of roasted eggplants, bell peppers, fresh basil sauce, and layers of delicious cheeses. With a hint of earthy olives, tangy tomato basil pasta sauce, and the creaminess of paneer, this lasagna is both hearty and flavorful. Whether you’re preparing it for a family dinner or a special occasion, it’s bound to become a favorite! The unique touch comes from the roasted vegetables—particularly the eggplant—which can be roasted either by slicing thinly or finely chopping and cooking it in a wok. The latter method ensures a quicker cook and more tender results, making this version both easy and flavorful.
Cuisine: Italian
Course: Main Course
Diet: Vegetarian
Ingredients:
For the Lasagna:
| Ingredient | Quantity |
|---|---|
| Lasagna sheets | 7 sheets |
| Black olives | 1/2 cup, halved |
| Tomato Basil Pasta Sauce | 2 cups |
| Basil leaves | 1 sprig, finely chopped |
| Paneer (Homemade Cottage Cheese) | 200 grams, crumbled |
| Parmesan cheese | 1/2 cup, grated |
| Mozzarella cheese | 1/4 cup, grated |
For Roasting the Vegetables:
| Ingredient | Quantity |
|---|---|
| Red Bell Pepper (Capsicum) | 1, finely chopped |
| Brinjal (Eggplant) | 1, finely chopped |
| Onion | 1, finely chopped |
| Garlic | 6 cloves, finely chopped |
| Dried oregano | 1 teaspoon |
Preparation Time:
30 minutes
Cooking Time:
40 minutes
Instructions:
-
Prepare the Vegetables:
Start by ensuring that your Tomato Basil Pasta Sauce is ready. Chop all the vegetables—eggplant, bell pepper, onion, and garlic—into fine pieces. Heat a tablespoon of olive oil in a large wok or pan. Add the chopped garlic first, allowing it to sauté until aromatic. -
Roast the Vegetables:
Next, add the chopped onion, bell pepper, and eggplant to the wok. Sprinkle a pinch of salt to taste, and roast the mixture over medium heat. Stir occasionally to ensure even roasting. The vegetables should soften and become tender, which should take about 10-15 minutes. Once they’re well roasted, sprinkle in the dried oregano for added flavor. Turn off the heat. -
Preheat the Oven:
While the vegetables are roasting, preheat your oven to 180°C (350°F). This will ensure it’s ready for baking the lasagna once it’s assembled. -
Assemble the Lasagna:
In a lasagna pan, spread a ladleful of the tomato basil sauce on the bottom to prevent the lasagna sheets from sticking. Place the first layer of lasagna sheets over the sauce. You may need to use two sheets, depending on the size of your pan. -
Layering the Ingredients:
On top of the lasagna sheets, spread a portion of the roasted vegetables. Sprinkle some crumbled paneer (homemade cottage cheese) and drizzle a bit of the tomato basil sauce over the vegetables. Add a sprinkling of grated Parmesan cheese for a savory touch. Repeat the layering process, adding lasagna sheets, roasted vegetables, paneer, sauce, and Parmesan cheese until all ingredients are used up. You should aim for up to three layers. -
Final Touches:
On the final layer, make sure you have enough sauce to generously cover the top layer of lasagna sheets. Sprinkle the mozzarella cheese over the top, ensuring it covers the lasagna completely. -
Bake the Lasagna:
Cover the lasagna pan with aluminum foil and bake in the preheated oven for 40 minutes. This will allow the lasagna to cook thoroughly and the flavors to meld together beautifully. -
Rest Before Serving:
After 40 minutes, remove the lasagna from the oven. Let it rest for about 10 minutes before serving. This resting time allows the lasagna to set, making it easier to slice and serve.
Serving Suggestions:
This Roasted Eggplant & Olive Lasagna pairs wonderfully with a fresh vegetable salad, offering a crisp contrast to the warm, hearty lasagna. For dessert, consider serving a light treat like Creamy Coconut Poached Pears or something rich and indulgent like a Decadent Chocolate Soufflé to round off the meal.
This recipe will transport you to the heart of Italy with every bite, offering a delightful balance of textures and flavors. The roasted vegetables add depth and sweetness, while the cheeses melt together in a glorious, gooey delight. Whether you’re serving it for a family dinner or a special occasion, this Roasted Eggplant & Olive Lasagna is sure to impress!
