Mushroom-Eggplant Lasagna

Name: Mushroom-Eggplant Lasagna
Prep time: 55 min
Total time: 2 h 45 min
Yield: Serves 8 to 10
Ingredients: 5 tablespoons extra-virgin olive oil; 1 pound cremini mushrooms, chopped (about 5 cups); 1 pound eggplant (1 to 2 medium), peeled and chopped (about 5 cups); 1 medium onion, chopped (1 1/2 cups); 2 carrots, peeled and chopped (3/4 cup); 2 celery stalks, chopped (3/4 cup); Kosher salt; 6 garlic cloves, minced (2 tablespoons); 2 teaspoons dried oregano; 1/2 teaspoon red-pepper flakes; 3 tablespoons tomato paste; 2 cans (28 ounces each) whole peeled tomatoes in juice; 24 ounces whole-milk ricotta (3 cups); 1 cup whole milk; 3 large eggs; 4 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups); 1 pound low-moisture mozzarella, shredded (4 cups); 3/4 cup chopped flat-leaf parsley; Kosher salt and freshly ground pepper; 18 dry lasagna noodles

Recipe photo courtesy of Bryan Gardner

In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta, and Parmigiano-Reggiano.

Source: Martha Stewart Living, October 2018

2 hours 45 mins 55 mins Serves 8 to 10

Total Time Prep Yield

Ingredients

Directions

1. Preheat oven to 375 degrees.
2. Sauce: Heat oil in a large saucepan over medium-high. Add mushrooms and eggplant and saute 10 minutes. Add onion, carrots, celery, and 1 teaspoon salt; cook until vegetables have browned in places and most of moisture is cooked out of mushrooms and eggplant, about 15 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
3. Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
4. Assembly: Spread 2 cups sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of vegetable and cheese mixtures between noodles twice more. Spread 2 cups sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
5. Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

Cook's Notes

This recipe can be assembled and stored in the refrigerator up to a day in advance. Leftovers also hold up well in the freezer: Package individual slices in parchment-lined foil and store in a freezer bag for up to a month. To reheat, bake, still wrapped in foil, at 375 degrees for about 20 minutes, or until heated through.