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Eggplant, Prosciutto & Gruyère Lasagna

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Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Italian
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
Keyword eggplant casserole, Eggplant lasagna, lasagna with proscuitto and eggplant