Recipe Box, Eggplant, Prosciutto & Gruyère Lasagna

the Painted Apron

8 years ago

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

Course Main Course

Cuisine American, Italian

Keyword eggplant casserole, Eggplant lasagna, lasagna with proscuitto and eggplant

Prep Time 30

Cook Time 1

Servings 6

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