Lasagna with Roasted Eggplant Ricotta Filling
Ingredients
- 4 pints cherry tomatoes
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon fresh or 1 teaspoon dried oregano or marjoram
- 6 cloves garlic in jackets (skins)
- 4 tablespoons EVOO
- Salt and freshly ground black pepper
- 1/2 cup loosely packed fresh basil leaves, roughly chopped
- 1 large firm eggplant, halved lengthwise
- 2 pints fresh ricotta cheese
- 1 cup grated Parmigiano-Reggiano
- 2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes
- 3 cups shredded mozzarella cheese
Instructions
Lasagna with Roasted Eggplant-Ricotta Filling serves 6 original recipe by Food Network.
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