A classic lasagna takes a new turn, layered with roasted eggplant and creamy cheese filling -- Gruyère, goat (chère), and ricotta. The ricotta will have a slightly grainy texture when cooked into the lasagna.
INGREDIENTS:
2 medium eggplants (2 lb.), chopped (11 cups)
2 large red onions, halved crosswise and thickly sliced
2 cloves garlic, minced
1 cup snipped fresh basil
¼ cup olive oil
12 dried lasagna noodles
8 oz. Gruyère cheese, finely shredded (2 cups)
1 15-oz. carton ricotta cheese
12 oz. goat cheese (chère)
1 cup whipping cream
2 eggs
½ tsp. salt
½ tsp. ground black pepper
¼ tsp. crushed red pepper
2 tsp. finely shredded lemon peel
DIRECTIONS;
1. Preheat oven to 450ºF. In a roasting pan combine eggplant, onion, and garlic. Add ½ cup basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.
2. Meanwhile, cook lasagna noodles according to package directions; drain and set aside. For filling, in a food processor combine 1½ cups of the Gruyère cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process until just combined.
3. Reduce oven temperature to 375ºF. Spoon one-third of the eggplant mixture evenly in the bottom of a 3-quart rectangular baking dish. Layer with 4 noodles and one-third of the filling. Repeat layers twice, starting with eggplant and ending with filling. Sprinkle with remaining ½ cup Gruyère cheese. Cover with nonstick aluminum foil. Bake for 20 minutes; uncover and bake 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with ½ cup basil and the lemon peel. (Makes 12 servings.)
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