Roasted Eggplant & Olive Lasagna Recipe

Name: Roasted Eggplant & Olive Lasagna Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Italian Recipes
Ingredients: 7 null Lasagna sheets; 1/2 cup Black olives halved; 2 cups Tomato Basil Pasta Sauce; 1 sprig Basil leaves finely chopped; 200 grams Paneer (Homemade Cottage Cheese) crumbled; 1/2 cup Parmesan cheese grated; 1/4 cup Mozzarella cheese grated; 1 null Red Bell pepper (Capsicum) finely chopped; 1 null Brinjal (Baingan / Eggplant) finely chopped; 1 null Onion finely chopped; 6 cloves Garlic finely chopped; 1 teaspoon Dried oregano

Archana Doshi

February 3, 2020

1360 Ratings

Time:Prep: 30 M|Cook: 40 M|Total: 1h 10min

Makes:4 Servings

Meal:Main Course

Cuisine:Italian Recipes

The Roasted Eggplant Lasagna In Tomato Basil Sauce Recipe is a delicious layered dish with roasted eggplants, bell peppers, basil sauce and of course lots of cheese. There are multiple ways to roast the eggplant, you can either slice them thin and roast it in a pan or finely chop them and roast it in a wok. I personally prefer roasting the eggplant in a wok, as it not only cooks faster, but is also easy to take a but when you serve the Eggplant Lasagna.

Serve this Roasted Eggplant & Olive Lasagna Recipe with fresh vegetables salad, Creamy Coconut Poached Pears Recipe or Rich Decadent Chocolate Souffle Recipe for dessert.

If you like lasagna, here are a few more recipes

Serve this Roasted Eggplant & Olive Lasagna Recipe with fresh vegetables salad, Creamy Coconut Poached Pears Recipe or Rich Decadent Chocolate Souffle Recipe for dessert.

If you like lasagna, here are a few more recipes

Ingredients

Ingredients for roasting

7 Lasagna sheets

1/2 cup Black olives, halved

2 cups Tomato Basil Pasta Sauce

1 sprig Basil leaves, finely chopped

200 grams Paneer (Homemade Cottage Cheese), crumbled

1/2 cup Parmesan cheese, grated

1/4 cup Mozzarella cheese, grated

1 Red Bell pepper (Capsicum), finely chopped

1 Brinjal (Baingan / Eggplant), finely chopped

1 Onion, finely chopped

6 cloves Garlic, finely chopped

1 teaspoon Dried oregano

Instructions for Roasted Eggplant & Olive Lasagna Recipe

Tobegin making the Roasted Eggplant & Olive Lasagna recipe, make sure you have the tomato basil sauce ready and all the vegetables chopped fine. We will first roast the vegetables.

Heat a tablespoon of olive oil in a large wok; add the chopped garlic and the vegetables for roasting into the wok. Sprinkle some salt, and roast the vegetables until soft and tender.

Once the eggplants and pepper are well roasted, sprinkle the oregano and turn off the heat.

Preheat the oven to 180 C.

We will now assemble all the ingredients to make the Roasted Eggplant Lasagne.

Spread a ladle of sauce at the bottomed of the Lasagna Pan. Place the Lasagna Sheet to spread it evenly in the pan. You might have to place two sheets. Sprinkle the roasted eggplant and a few crumbles of the paneer. Pour another ladle full of sauce around the vegetables, then sprinkle some parmesan and place the sheets once again on the top.

Continue the process, until all the vegetables and sauce have been layered one over the other. You might get a maximum of three layers.

On the final layer, make sure you have enough sauce to pour over the sheets and finally spread the mozzarella cheese all around.

Cover the Roasted Eggplant Lasagna Pan with an aluminum foil and place it in the preheated oven to bake for 40 minutes.

After 40 minutes of baking, remove the Roasted Eggplant Lasagna from the oven and allow it to rest for 10 minutes before you can serve.

Serve this Roasted Eggplant & Olive Lasagna Recipe with fresh vegetables salad, Creamy Coconut Poached Pears Recipe or Rich Decadent Chocolate Souffle Recipe for dessert.