{"id":5105,"date":"2013-11-24T17:13:54","date_gmt":"2013-11-25T01:13:54","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5105"},"modified":"2014-04-22T14:43:20","modified_gmt":"2014-04-22T21:43:20","slug":"eggplant-artichoke-lasagna","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/eggplant-artichoke-lasagna\/","title":{"rendered":"Eggplant & Artichoke Lasagna"},"content":{"rendered":"
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\"Eggplant<\/p>\n

I think the key to a good lasagna is lots of sauce, not too much cheese and a good parmesan crust on top. Also, its always good to make sure the vegetables used aren’t too watery or the lasagna will also be watery. I really enjoyed the combination of eggplant and artichoke hearts, kind of a fancy lasagna!<\/p>\n

1 small eggplant sliced
\nOlive oil for brushing
\nSalt
\n~5 1\/2 cups marina sauce (my\u00a0favorite marina sauce for lasagna is hearty, super tomatoey and a little sweet: I sauted a sliced onion and a few sliced garlic cloves until browned, then added 2 cans of Trader Joe’s Toscano Marinara sauce and a couple tablespoons of ketchup)
\n1 can artichoke hearts cut in half
\n8 Trader Joe’s No Boil Lasagna Noodles (or boiled normal lasagna noodles)
\n1 container ricotta (15 ounces)
\n~4 ounces mozzarella shredded
\n2-3 ounces parmesan cheese<\/p>\n

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  1. Pre-heat oven to 375 degrees.<\/li>\n
  2. Brush and salt eggplant and grill until tender using a grill \u00a0pan (sauteing will also work, but the char gives a nice smokey taste).<\/li>\n
  3. In a 9 x 9 baking dish, add about 1 cup of marina sauce and spread over the bottom of the dish.\u00a0Top with 2 lasagna sheets, then a layer of grilled eggplant, then 1\/3 of the ricotta and a sprinkle of mozzarella. Next add another layer of marinara (about 1 1\/2 cups), top with 2 lasagna sheets, then a layer of artichoke hearts, then 1\/3 of the ricotta and a sprinkle of mozzarella cheese.\u00a0Next add another layer of marinara (about 1 1\/2 cups), top with 2 lasagna sheets, then a layer of grilled eggplant, then 1\/3 of the ricotta and a sprinkle of mozzarella.\u00a0Next add another layer of marinara (about 1 1\/2 cups). Dip the last 2 lasagna sheets in the last of the marina so they are coated and add to top. Sprinkle the whole top with all the parmesan cheese.<\/li>\n
  4. Bake for about 40 minutes or until the top is browned and bubbly.<\/li>\n<\/ol>\n

    \"Eggplant<\/a><\/p>\n