Italian Recipes - Three-Cheese Lasagna

Ingredients     

• 2 medium eggplants (2 pounds total), chopped (11 cups)

• 2 large red onions, halved crosswise and thickly sliced

• 2 cloves garlic, minced

• 1 cup snipped fresh basil

• 1/4 cup olive oil

• 12 dried lasagna noodles

• 8 ounces Gruyere cheese, finely shredded (2 cups)

• 1 15-ounce carton ricotta cheese

• 12 ounces goat cheese (chevre)

• 1 cup whipping cream

• 2 eggs

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon crushed red pepper

• 2 teaspoons finely shredded lemon peel

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Method:

1. Preheat oven to 450°F. In a roasting pan combine eggplant, onions, and garlic. Add 1/2 cup of the basil and the oil; toss to coat. Roast, uncovered, for 30 to 35 minutes or until vegetables are very tender, stirring once; set aside.

2. Meanwhile, cook lasagna noodles according to package directions. Drain lasagna noodles; rinse with cold water and drain well. Lay noodles in a single layer on a sheet of foil.  

3. For filling, in a food processor combine 1 1/2 cups of the Gruyere cheese, the ricotta cheese, goat cheese, whipping cream, eggs, salt, black pepper, and crushed red pepper. Cover and process just until combined.

4. Reduce oven temperature to 375°F. Spread one-third of the eggplant mixture evenly in the bottom of a 3-quart rectangular baking dish.

5. Layer with four of the lasagna noodles and one-third of the filling. Repeat layers. twice, starting with eggplant and ending with filling. Sprinkle with remaining V2 cup Gruyere cheese.

6. Cover with nonstick foil. Bake for 20 minutes; uncover and bake for 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving. Sprinkle top with the remaining 1/2 cup basil and the lemon peel.