Aubergine Potato Garlic Lasagna Recipe
Servings: 10
Ingredients
- 1 lrg aubergine or possibly 2 medium aubergines, sliced in 1/2" round
- 2 lb russet potatoes, (about 7 medium)
- 6 x cloves garlic
- 2 lrg green bell peppers, seeded,cored,diced reserved potato cooking water, as needed
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 2 Tbsp. extra-virgin extra virgin olive oil
- 4 c. homemade marinara sauce, or possibly bottled
- 16 x uncooked lasagna noodles
- 3 c. part-skim, low moisture mozzarella cheese grated
Directions
- Preheat oven to 350F. Line large baking pan with waxed paper. Place one layer of aubergine rounds on waxed paper. Top with second sheet of waxed paper.
- Repeat with aubergine rounds and waxed paper. Cover last layer with waxed paper. Cover baking sheet with aluminum foil. Crimp to seal. Bake for 45 min. Remove from oven; let cold for 10 min.
- While aubergine is baking, peel potatoes, cut into eighths, place in saucepan, with garlic in lightly salted water just to cover. On high heat, bring to a boil. Reduce heat to medium and cook uncovered for 20 min. Drain in colander over bowl to save cooking water.
- While potatoes are cooking, saute/fry bell peppers in lightly oiled nonstick skillet, till soft and lightly browned. Cover; set aside.
- Place potatoes and garlic in mixing bowl; mash well. With rotary beater, beat while addign 1/2 to 3/4 c. reserved cooking water till desired consistency is reached. While still beating, add in salt, pepper and oil. Cover; keep hot.
- Lightly oil 9x14" baking dish. Cover bottom lightly with sauce, tilting dish to spread sauce. Spread four lasagna noodles with 1 c. mashed potato-garlic mix. Lay side by side lengthwise, ends even, in center of baking pan. Top with 1 layer of aubergine. Top aubergine with one-fourth of the sauce.Top sauce with one-fourth of the cheese.
- Make second layer, adding green bell pepper after aubergine, then sauce and cheese. Make third layer of potato, aubergine, sauce and cheese. Top with noodles. Spread noodles with remaining c. of mashed potato-garlic mix.
- Spread remaining sauce completely to edge of noodles. Top with remaining cheese.
- Lightly oil 16 inch of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal.
- Bake covered for 45 min. Using tongs, remove aluminum foil and throw away.
- Using bulb baster or possibly spoon, baste top of lasagna with sauce from both ends.
- Bake for an add in'l 20-30 min.
- Remove from oven. Let rest 15 min. Slice into 10 equal pcs using sharp serrated knife and cutting twice to ensure easy-to-serve pcs.
- Makes 10servings.
- Variations: Substitute mozzarella-style soy cheese for dairy mozzarella to make a vegan lasagna. Substitute liquid removed diced, roasted canned red peppers for sauteed green bell peppers.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 10 servings | |
| Calories 202 | |
| Calories from Fat 50 | 25% |
| Total Fat 5.67g | 7% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 544mg | 23% |
| Potassium 843mg | 24% |
| Total Carbs 34.49g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.18g | 7% |
| Protein 4.49g | 7% |
