Recipe Box, Eggplant, Prosciutto & Gruyère Lasagna
Just about everybody loves lasagna, so next time you’re in the mood, change it up a little by trying this version with a few unexpected ingredients, prosciutto, eggplant, carrot and Gruyère cheese~
It bakes up perfectly gooey cheesy good
With all the layers like traditional lasagna
Here’s the line-up of ingredients~ you can use a good jarred marinara or make your own sauce
Brown sausage in one skillet, and saute the vegetables in another. {or you can brown the sausage first, remove and then cook vegetables in same skillet}
Once eggplant is soft and golden add prosciutto and some Gruyere to skillet and stir
Cook a few minutes to combine
Then add sausage and marinara
Put a layer of meat sauce in the bottom of a prepared baking dish
Top with a layer of noodles and dollups of ricotta. Season with salt, pepper and Italian seasoning
Some grated cheese and more meat sauce
More ricotta and marinara sauce
Gently swirl this together
Top with cheese. Refrigerate covered for up to 24 hours if desired
Bake uncovered at 350 for 1 hour or until heated through and bubbling
Eggplant, Prosciutto & Gruyère Lasagna
Ingredients
- 1 cup diced carrot
- 1 medium onion diced
- 1 medium eggplant peeled and cut into small cubes
- 8 oz Italian sausage
- 4 oz prosciutto torn into pieces
- 4 cloves garlic
- 1 tsp Italian seasoning
- salt & pepper
- olive oil
- No boil lasagna sheets
- 4 cups Marinara sauce
- 12 oz ricotta cheese
- 6 oz Gruyère cheese grated
- 2 oz grated mozzarella cheese
Instructions
- Brown sausage in skillet, set aside.
- Saute onion and carrot in olive oil for 5 minutes over medium heat. Add eggplant and cook until softened, about 5 more minutes. Add prosciutto and garlic.
- Cook, stirring for 3-4 minutes until garlic is fragrant.
- Add sausage, 3 cups Marinara sauce and Italian seasoning. Reduce heat and simmer for 15 minutes.
- Spray a deep lasagna style dish with cooking spray.
- Add 1/2 of sauce mixture to dish.
- Layer 3-4 lasagna sheets on top, breaking pieces to fit if necessary.
- Top lasagna noodles with dabs of ricotta and season with salt and pepper.
- Top with half of each cheese.
- Add remaining tomato mixture, top with another layer of lasagna and remaining ricotta.
- Pour remaining 1 cup sauce over top, then sprinkle with remaining cheese.
- Cover and refrigerate up to 24 hours until baking.
- Bake at 350 for 1 hour or until heated through and bubbling
You are going to be so happy!
This is a great meal to put on your weekly menu for something different in the midst of all the traditional holiday dishes 🍗
Buon Appetitó !
____________________________________
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I haven’t had lasagna in ages with just two of us Jenna! Your veggie version sounds wonderful 🙂
You can freeze leftovers for another dinner Mary, cook once, eat twice is my motto!
I was pulled in by that second pic…yes, the cheesy one. Oh my goodness.
It also made me think of what it would be like to be your neighbor. The wonderful smells of food constantly being cooked drifting through the neighborhood. Do you have random neighbors just showing up about thirty minutes or so after putting something into the oven? I’m afraid I would have to knock on your door to investigate…I would love to be your neighbor for many reasons, my friend.
Judy
Ha! You are too sweet Judy! I would love to have you as my neighbor, we could get into serious creative trouble! >
I love lasagne, Jenna and this sounds amazing! You share the best recipes!
Thank you Pam! >
Looks like a very tasty twist on the typical lasagna. I wonder if my husband would eat more veggies with this kind of recipe 😉
Thanks for sharing with us at the #HomeMattersParty link party.
Now this sounds AMAZING!
Hi Jenna,
Your Eggplant Prosciutto Gruyere Lasagna looks amazing. Wishing you and your family a bountiful Thanksgiving and thanks so much for sharing with Full Plate Thursday.
Hope to see you again soon!
Miz Helen