Roasted Eggplant and Sautéed Greens Lasagna
In an effort to include more make-ahead meals into the weekly rotation, I made a lasagna that I could stash in the fridge and bake as needed. This version calls for roasted eggplant and sautéed greens, but you can really add any cooked vegetables you like: roasted red peppers, sautéed mushrooms, roasted butternut squash, sautéed beet greens, roasted cauliflower, etc. For the sauce: I've been making a modified Marcella Hazan sauce: I sweat the onion first, add the tomatoes (not peeled) and cook for about an hour, then puréed everything together. Feel free to use any sauce you like. I like the Barilla no-boil noodles. The box is 9 oz, but I don't use all 15 sheets—you need 12 here. Save the remaining 3 sheets in a ziplock bag. I've never loved the ricotta-egg layer of lasagna, so I've omitted it here. I find mozzarella and parmesan add enough flavor/richness without making it taste too heavy.
In an effort to include more make-ahead meals into the weekly rotation, I made a lasagna that I could stash in the fridge and bake as needed. This version calls for roasted eggplant and sautéed greens, but you can really add any cooked vegetables you like: roasted red peppers, sautéed mushrooms, roasted butternut squash, sautéed beet greens, roasted cauliflower, etc. For the sauce: I've been making a modified Marcella Hazan sauce: I sweat the onion first, add the tomatoes (not peeled) and cook for about an hour, then puréed everything together. Feel free to use any sauce you like. I like the Barilla no-boil noodles. The box is 9 oz, but I don't use all 15 sheets—you need 12 here. Save the remaining 3 sheets in a ziplock bag. I've never loved the ricotta-egg layer of lasagna, so I've omitted it here. I find mozzarella and parmesan add enough flavor/richness without making it taste too heavy.
- kosher salt
- grapeseed oil
- 2 to 3 small-ish eggplant (about 2 to 3 pounds)
- 10 ounces greens such as swiss chard, kale, or mustard greens, leaves removed fro
- 1 quart tomato sauce homemade is best, see notes above
- 1 box no-boil noodles (about 9 oz, you'll need 12 shee
- 4 ounces parmigiano reggiano grated (about 1 cup)
- 8 ounces fresh mozzarella (not stored in brine) pulled into small pieces (about 1 cup)
- Carbohydrate 50.256229338319 g
- Cholesterol 12.473790164 mg
- Fat 12.6469576046228 g
- Fiber 13.57123806119 g
- Protein 17.9400311056522 g
- Saturated Fat 3.35179807801992 g
- Serving Size 1 1 Serving (942g)
- Sodium 4744.16449206813 mg
- Sugar 36.684991277129 g
- Trans Fat 1.09804936978372 g
- Calories 345 calories
Step-by-step
- Preheat the oven to 450° F. Slice the eggplant into 1/4-inch thick rounds. Spread into single layers on two baking sheets. Drizzle 3 to 4 tablespoons grapeseed oil over top. Toss to coat. Spread back into a single layer and season generously with kosher salt.
- Roast the eggplant for 20 minutes or so, rotating the pans halfway—the eggplant is done when the undersides are golden brown and release easily from the pan with a metal spatula. This may take longer than 20 minutes and may require more than one rotation of the pans. Be sure to check the eggplant slices periodically—for instance, the slices on the perimeter of my sheetpan always brown/finish cooking first. Transfer eggplant to a plate.
- Turn the heat down to 350° F.
- Meanwhile, place a large sauté pan over medium-high heat. Add 2 tablespoons grapeseed oil. When the oil shimmers, add the greens, and sauté, turning the greens with tongs to help them cook evenly. Season with a good pinch of salt. When the greens have shrunk way down, they’re done—this will happen in 2 to 3 minutes. Turn off the heat and transfer the greens to a plate to cool.
- Set up an assembly line with your tomato sauce, no-boil noodles, plate of eggplant and greens, grated parmesan, pulled-apart mozzarella. Spread a 1/2 cup of tomato sauce over the bottom of a 9x13-inch pan. Top with 3 no-boil noodles. Spread another 1/2 cup of sauce over top. Layer eggplant in a single layer over top. Spread a thin layer of greens over top. Spread about 1/4 cup of parmesan over top, then 1/4 cup mozzarella.
- Repeat this layering until you have four layers of noodles, then top the final layer of noodles with another 1/2 cup tomato sauce (or more) and the remaining cheese. (The idea is to always have about 1/2 cup tomato sauce on either side of the noodles, but you can't go wrong here.)
- Cover pan with foil and refrigerate until ready to bake or transfer to oven and bake 40 minutes covered. Remove foil, and bake for 5 to 10 minutes if desired to lightly brown the top.
My Make-Ahead Lasagna: A Weeknight Wonder
As a busy working mom, finding time to cook delicious and healthy meals can feel like a never-ending uphill battle. Weekends are often a blur of errands, family time, and the occasional desperate attempt at relaxation. So when I stumbled upon the idea of a make-ahead lasagna, it was a revelation! This wasn't just any lasagna; it was my ticket to stress-free weeknight dinners. The best part? It's incredibly versatile; you can swap out the vegetables to suit your taste or whatever happens to be on sale at the farmer's market.
This particular recipe features roasted eggplant and sautéed greens – a delightful combination of textures and flavors. The eggplant, roasted until golden brown and tender, adds a wonderfully smoky depth. The sautéed greens, wilted to perfection, provide a pleasant contrast in texture and a boost of nutrients. The homemade tomato sauce is the star of the show, simmered for hours to develop a rich, complex flavor. I’ve adapted Marcella Hazan’s recipe, and believe me, it’s worth the extra effort. The slight sweetness of the tomatoes, combined with the subtle savory notes, perfectly complements the other ingredients. And, let's not forget the cheese! A generous layer of mozzarella and parmesan adds the perfect creamy finish.
But the real genius of this recipe lies in its make-ahead convenience. You can assemble the entire lasagna on a Sunday afternoon, pop it in the fridge, and then simply bake it when you’re ready for dinner. No more frantic last-minute cooking on a busy weeknight. This lasagna is a true lifesaver for those of us who juggle work, family, and everything in between. I often double the recipe and freeze half for another time. This makes it incredibly handy when you’re low on time or simply crave the taste of a good old homemade meal without the fuss.
The beauty of this recipe extends beyond its convenience. It's incredibly adaptable. Don't feel restricted by my choice of ingredients. Feel free to experiment! Roasted red peppers, sautéed mushrooms, butternut squash, or even roasted cauliflower would all make delicious additions. The possibilities are truly endless. I often let my children choose what vegetables they want to add and it makes them feel involved in the cooking process.
The key to success is using high-quality ingredients. Opt for fresh, seasonal vegetables whenever possible. The difference in flavor is remarkable. The homemade tomato sauce is also crucial. While you can certainly use store-bought sauce, a homemade one adds an unparalleled depth of flavor that simply cannot be replicated. While making this lasagna you will get the sense of satisfaction of creating a delicious and healthy meal, perfect for busy weeknights. The time you invest on Sunday will pay off all week, and this lasagna will not only fill your bellies but also warm your hearts. It’s simple, delicious, and a testament to the power of smart planning in the kitchen. Enjoy!
