Sicilian Lasagna

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Servings: 4 servings Difficulty: Intermediate
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A hearty, layered dish featuring roasted eggplant, creamy cottage cheese, and rich tomato sauce
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Sicilian Lasagna

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 1146

Description

This Sicilian-style lasagna offers a lighter, vegetarian twist on the classic pasta bake. By swapping heavy ricotta for blended cottage cheese and roasting eggplant slices until golden, you achieve a dish that is both comforting and textured. The layers of tender noodles, savory tomato sauce, and fresh basil create a harmonious balance of flavors. It is perfect for family dinners, potlucks, or meal prepping.

Directions

  1. Bring a large pot of salted water to a boil. Cook the lasagna noodles until barely tender (about 8 minutes for dried, 1 minute for fresh). Drain and rinse under cold water. Spread the noodles on clean kitchen towels, cover with plastic wrap, and set aside.
  2. Preheat the oven to 400°F (200°C). Place the rack in the lower third of the oven.
  3. In a large bowl, toss the eggplant slices with 1 1/2 tablespoons of salt. Add cold water to cover and place a small bowl on top of the slices to keep them submerged. Let soak for 5 minutes. Drain, rinse thoroughly, and pat dry with paper towels.
  4. Brush two nonstick baking sheets with olive oil. Spread the eggplant slices in a single layer on the oiled sheets. Bake for 7 to 10 minutes, or until browned on the underside. If the pans do not fit side by side, use the middle rack as well and switch positions midway. Turn the slices over and bake for about 7 more minutes, or until browned on the second side.
  5. Meanwhile, combine cottage cheese, garlic, and cornstarch in a food processor. Process until very smooth. Transfer to a bowl and stir in the chopped basil and 2 tablespoons of the Parmesan cheese. Season with salt and pepper to taste.
  6. In a separate bowl, combine the spaghetti sauce, chopped tomatoes, and red-wine vinegar. Season the tomato sauce mixture with salt and pepper.
  7. Lightly oil a 9-by-13-inch baking dish. Smear the bottom with 1/2 cup of the tomato sauce. Line the bottom with a single layer of noodles. Cover the noodles with half of the roasted eggplant slices.
  8. Spread 3/4 cup of the tomato sauce over the eggplant, then sprinkle with 1 tablespoon of the remaining Parmesan. Top with another layer of noodles.
  9. Spread all of the cottage cheese mixture evenly over the noodles. Add another layer of noodles and the remaining eggplant slices.
  10. Spread with 3/4 cup of tomato sauce and sprinkle with the final tablespoon of Parmesan. Finish with the remaining noodles and the rest of the tomato sauce. Sprinkle the top with the mozzarella cheese.
  11. Lightly oil a large piece of aluminum foil and use it to tightly cover the dish. Bake for 30 minutes on the middle oven rack.
  12. Uncover the pan and bake for 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving. Garnish with whole basil leaves.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1146kcal
% Daily Value *
Total Fat 51g79%
Saturated Fat 20g100%
Cholesterol 143mg48%
Sodium 2492mg104%
Total Carbohydrate 120g40%
Dietary Fiber 16g64%
Sugars 17g
Protein 68g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sicilian, lasagna, eggplant, cottage cheese, vegetarian, pasta bake, roasted vegetables, tomato sauce, garlic, basil, parmesan, mozzarella, baked, dinner, family meal, comfort food, homemade, savory, cheesy, noodles
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