Eggplant, Gruyère and Prosciutto Lasagna

Ingredients

• For the vegetable filling:
• 1 1/2 tablespoons extra-virgin olive oil
• 1 large carrot, peeled and diced
• 1 medium yellow onion, minced
• 1 medium eggplant, peeled and diced
• 4 medium cloves garlic, minced
• 2 ounces prosciutto or pancetta, finely diced
• 1 large, ripe tomato, cored and diced
• 1/2 tablespoon balsamic vinegar
• 1 tablespoon fresh basil, minced
• Pinch of crushed red pepper
• Kosher salt and freshly ground pepper
• For the lasagna:
• 1 package of fresh or no-bake lasagna sheets
• 1 pound ricotta cheese
• 3/4 cup shredded Gruyère cheese
• 3/4 cup shredded low-moisture mozzarella cheese
• 1 1/2 cups homemade or store-bought marinara sauce

Directions

1. Warm the oil in a large sauté pan over medium heat. Once it is hot, stir in the carrot and onion, then let them cook for 3 minutes, giving them a stir now and then. Add the eggplant and keep cooking, stirring often, until the vegetables have softened, about 5 minutes. Stir in the garlic and prosciutto, and cook until the prosciutto has taken on a little color and the garlic is tender and fragrant, about 3 minutes. Add the diced tomato along with the vinegar, basil, and crushed red pepper, then season with salt and pepper. Turn the heat to low and let the mixture simmer for 20 minutes, stirring occasionally. Take the pan off the heat and set the filling aside.
2. Move an oven rack to the lower-middle position and heat the oven to 375 degrees F.
3. Coat a baking dish, 9- by 13-inch, with cooking spray. Spoon 1/2 of the eggplant mixture over the bottom and spread it out evenly. Cover it with a layer of lasagna noodles. Add half of the ricotta over the noodles, then scatter 1/3 of both the Gruyère and mozzarella on top. Build the same layers again with the remaining ingredients, finishing with noodles on top. Spoon the marinara sauce across those noodles, then add the remaining Gruyère and mozzarella.
4. Put the dish in the oven and bake until the lasagna is bubbling and browned, turning the pan midway through, about 1 hour total. Pull it from the oven and let it cool for 15 minutes before you slice and serve.