Eggplant and Artichoke Lasagne
May 20, 2008 by Marye Audet
Filed under Casseroles, Vegetarian
This is my entry for Ruth’s Presto Pasta night!Hey I am getting good, two weeks in a row.
This was inspired by the fact that I had an eggplant in the fridge that was threatening to grow fuzz, a few leftover mushrooms, and a can of artichoke hearts. Not a very poetic beginning but wait until you try the end result! This lasagne is buttery-creamy and very rich. At the same time it is light because of the lack of meat. You can adjust the cheese however you want but I used a lot. I just like a lot of cheese! This made a 13x 9 inch pan, which was 12 servings..but I would be more likely to have only 9 servings and have them bigger. Our family eats a lot.
Served with a salad, some crusty bread, and something sweet for a finish this is spectacular vegetarian fare that even the dyed int he wool carnivores will love.
Eggplant Artichoke Lasagne
1 medium eggplant, diced and steamed until tender
1 can artichoke hearts
4 cloves garlic, chopped
1 purple onion, chopped
1/2 lb mushrooms sliced
3 slices of stale bread
Olive oil for sauteeing
6 lasagne noodles, cooked
2-3 cups of mozzarella, grated
1/4 cup parmesan, grated
1/3 c fresh basil, chopped
1/3 c butter, melted
drizzle of heavy cream
Saute garlic and onions in olive oil until soft. Add eggplant, artichokes, basil, and mushrooms. Saute stirring constantly until vegetables are very tender.n Season to taste with salt and pepper.
Make bread crumbs from the bread and mix in.
Drizzle oil in the bottom of 13×9 pan. Lay 3 lasagne noodles across the bottom. put about 1/2 c mozzarella over top, then the vegetable mixture.
Sprinkle about 1/2 c mozzarella and 1/4 c parmesan over the vegetables.
Lay three noodles over top. Drizzle with cream and melted butter, then sprinkle with the remaining mozzarella.
Bake at 375 for 35 minutes or until heated through and cheese is melted.
Serves 12
image:Marye Audet
Content: Baking Delights
This sounds great Marye! I was looking forward to it!
Filling , tasty vegetarian fare. Great idea Marye.
Eggplant and artichoke is a fave combination of mine. I love Eggplant and artichoke pizza. This looks absolutely wonderful.
thanks courtney
I never tried the combo on pizza jen, but it sounds great.
Look at all of that melty cheesy goodness! I like the sound of the eggplant and artichoke combo.
What a tasty way to get in a ton of vegetables!
Kevin- it is really good. I loved it.
Joe- absolutely!
can you come cook at my house? yum!
LOL Ginger..sure..why not
It does look wonderful…three of my favorite ingredients all in one dish. Thanks for sharing with Presto Pasta Nights.
Thanks for stopping by Ruth..and I hope you continue to feel better!
Wholefoods.com has a very similar recipe on their website. They use goat cheese, and keep the eggplants in slices. (and no mushrooms) They also use leeks instead of onions which I found to be a quite tasty. I like that you use bread crumbs because it seemed like something was missing (from the wholefoods recipe) I’m going to try your recipe and see which I like better. Was wondering if you sweat your eggplant before cooking?
Thanks! Piper
Piper, a lot of people don’t think sweating the egg plant is necessary but I think it helps especailly if the eggplant is older.