1 large eggplant or 2 medium eggplants, sliced into 1/2-inch rounds
Preheat oven to 350 degrees.
2 pounds russet potatoes (about 7 medium potatoes)
6 cloves garlic
2 large green bell peppers, seeded, cored and diced
reserved potato water as needed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cups homemade or bottled marinara sauce
16 uncooked lasagna noodles
3 cups grated part-skim low-moisture mozzarella cheese
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 brown. 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 potato water until desired consistency is reached. While still beating, add salt, pepper and oil. Cover; keep warm.
Lightly oil 9-by 14- by 2-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 length 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 to 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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