Eggplant, Gruyère and Prosciutto Lasagna

Eggplant, Gruyère and Prosciutto Lasagna

Loaded with the flavors of both summer and fall, this lasagna features a garlicky mixture of eggplant, carrot, onion and prosciutto, along with a good dose of both Gruyère and mozzarella cheeses.

Preparation time: 30 minutes
Cooking time: 150 minutes
Serves: 6

Ingredients3/2 Tablespoons Extra virgin olive oil (For the Vegetable Filling)
1 Large Carrot (Peeled and diced; For the Vegetable Filling)
1 Medium Yellow Onion (Minced, For the Vegetable Filling)1 Medium Eggplant (Peeled and diced; For the Vegetable Filling)
4 Cloves Garlic (Medium cloves, miced, For the Vegetable Filling,)
2 Ounce(s) (Oz) Prosciutto (Finely diced; For the Vegetable Filling)
1 Large Tomato (Ripe, cored and diced, For the Vegetable Filling)
1/2 Tablespoon (tbsp) Balsamic vinegar (For the Vegetable Filling)
1 Tablespoon (tbsp) Fresh basil (Minced, For the Vegetable Filling)
Pinch Red pepper (Crushed, For the Vegetable Filling)
Kosher Salt (For the Vegetable Filling) Freshly ground pepper (For the Vegetable Filling)
1 Package Lasagna sheets (Fresh or no-bake ; For the Lasagna)
1 Lbs (Pounds) Ricotta cheese (For the Lasagna)
3/4 Cup Gruyère cheese (Shredded; For the Lasagna)
3/4 Cup Mozarella cheese (Shredded low-moisture ; For the Lasagna)
3/2 Cups Marinara sauce (Homemade or store-bought ; For the Lasagna)

PreparationHeat 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.