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Eggplant, Gruyère and Prosciutto Lasagna Recipe

Eggplant, Gruyère and Prosciutto Lasagna Recipe
  • Meal


  • Cusine


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


Heat oil over medium heat in a large sauté pan. When hot, add carrot and onion and cook, stirring occasionally, for 3 minutes. Add eggplant and continue cooking, stirring often, until vegetables are softened, about 5 minutes. Add garlic and prosciutto and cook until meat is lightly browned and garlic is softened and fragrant, about 3 minutes. Add tomato, vinegar, basil and crushed red pepper. Season with salt and pepper and reduce heat to low. Simmer, stirring occasionally, for 20 minutes. Remove from heat and reserve. Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Spray a 9- by 13-inch baking dish with cooking spray. Spread 1/2 of eggplant mixture in an even layer on bottom of dish. Line with a layer of lasagna noodles. Spread with half of the ricotta. Sprinkle with 1/3 of both Gruyère and mozzarella cheeses. Repeat layering with remaining ingredients, ending with a top layer of noodles. Spread top layer of noodles with marinara sauce and sprinkle with the remaining Gruyère and mozzarella. Transfer to the oven to bake lasagna until browned and bubbly, rotating halfway through, about 1 hour total. Remove from oven and cool for 15 minutes before slicing and serving.