Recipes
Second course
Roast
Roasted eggplant and sautéed greens lasagna

Roasted eggplant and sautéed greens lasagna

Roast Italian cuisine

Roasting

In an effort to include more make-ahead meals into the weekly rotation, I made a lasagna that I could stash in the fridge and bake as needed. This version here calls for roasted eggplant and sautéed greens, but you can really add any cooked vegetables you like: roasted red peppers, sautéed mushrooms, roasted butternut squash, sautéed beet greens, roasted cauliflower, etc. For the sauce: I've been making a modified Marcella Hazan sauce: I sweat the onion first, add the tomatoes (not peeled) and cook for about an hour, then puréed everything together. Feel free to use any sauce you like. I like the Barilla no-boil noodles. The box is 9 oz, but I don't use all 15 sheets — you need 12 here. Save the remaining 3 sheets in a ziplock bag. I've never loved the ricotta-egg layer of lasagna, so I've omitted it here. I find mozzarella and parm add enough flavor/richness without making it taste too heavy.