Eggplant, Potato and Garlic Lasagna
1 large eggplant or 2 medium eggplants sliced in 1/2- inch rounds
Preheat oven to 350°F.
2 pounds russet potatoes (about 7 medium)
6 cloves garlic
2 large green bell peppers seeded, cored, diced
reserved potato cooking water as needed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cups homemade marinara sauce or bottled
16 uncooked lasagna noodles
3 cups part-skim, low moisture mozzarella cheese grated
Line large baking pan with waxed paper. Place one layer of eggplant rounds on waxed paper. Top with second sheet of waxed paper. Repeat with eggplant rounds and waxed paper. Cover last layer with waxed paper. Cover baking sheet with aluminum foil. Crimp to seal. Bake for 45 minutes. Remove from oven; let cool for 10 minutes.
While eggplant is baking, peel potatoes, cut into eighths, place in saucepan, with garlic in lightly salted water just to cover. On high heat, bring to a boil. Reduce heat to medium and cook uncovered for 20 minutes. Drain in colander over bowl to save cooking water.
While potatoes are cooking, sauté bell peppers in lightly oiled nonstick skillet, until soft and lightly browned. Cover; set aside.
Place potatoes and garlic in mixing bowl; mash well. With rotary beater, beat while adding 1/2 to 3/4 cup reserved cooking water until desired consistency is reached. While still beating, add salt, pepper and oil.
Cover; keep warm.
Lightly oil 9x14-inch baking dish. Cover bottom lightly with sauce, tilting dish to spread sauce. Spread four lasagna noodles with 1 cup mashed potato-garlic mixture. Lay side by side lengthwise, ends even, in center of baking pan. Top with 1 layer of eggplant. Top eggplant with one-fourth of the sauce. Top sauce with one-fourth of the cheese.
Make second layer, adding green bell pepper after eggplant, then sauce and cheese. Make third layer of potato, eggplant, sauce and cheese. Top with noodles. Spread noodles with remaining cup of mashed potato-garlic mixture. Spread remaining sauce completely to edge of noodles. Top with remaining cheese.
Lightly oil 16 inch of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal.
Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from both ends. Bake for an additional 20-30 minutes.
Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp serrated knife and cutting twice to ensure easy-to-serve pieces.
Makes 10 servings.
Variations: Substitute mozzarella-style soy cheese for dairy mozzarella to make a vegan lasagna. Substitute drained diced, roasted canned red peppers for sautéed green bell peppers.
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