Lasagna with eggplant, gruyere cheese and prosciutto
6 servings
150 minutes
Lasagna with eggplant, Gruyère cheese, and prosciutto is a refined dish of Italian cuisine that combines the creaminess of soft cheese, the rich flavor of prosciutto, and aromatic vegetables. The origins of lasagna date back centuries, but this variation represents a harmonious blend of traditional and modern flavors. Eggplant adds a velvety texture while Gruyère and mozzarella impart subtle nutty and creamy notes to the dish. The layered structure of lasagna allows the ingredients to unfold evenly, creating a rich and deep taste. This dish is perfect for a cozy family dinner or a festive feast, impressing guests with its gastronomic finesse. It is served hot with a glass of dry red wine to complement its flavor profile.
1
Heat olive oil in a large skillet over medium heat. Add carrots and onions, and cook, stirring occasionally, for 3 minutes.
- Extra virgin olive oil: 2 ml
- Carrot: 1 g
- Onion: 1 g
2
Next, add the eggplant and continue cooking for another 5 minutes, stirring often until the vegetables are soft. Then mix in the garlic and prosciutto and sauté until the garlic is fragrant and soft, and the meat has a brownish hue.
- Eggplants: 2 pieces
- Garlic: 4 g
- Prosciutto: 50 g
3
Next, add tomato, vinegar, basil, and red pepper. Season with salt and pepper, reduce the heat, and continue to simmer for 20 minutes, stirring occasionally. Remove from heat and set aside for a while.
- Tomatoes: 2 pieces
- Balsamic vinegar: 1 ml
- Basil: 1 g
- Ground red pepper: 1 g
- Salt: to taste
- Ground black pepper: to taste
4
Preheat the oven to 190°C.
5
Grease a square baking dish with oil. Spread half of the vegetable mixture evenly on the bottom. Next, place a layer of lasagna sheets, then spread ricotta cheese evenly on top, and sprinkle with 1/3 of Gruyère and 1/3 of mozzarella. Repeat the layers with the remaining ingredients, placing the last sheet of pasta on top. Pour marinara sauce over it and sprinkle with the remaining Gruyère and mozzarella.
- Ricotta cheese: 450 g
- Gruyere cheese: 190 g
- Mozzarella cheese: 150 g
- Marinara sauce: 1.5 glass
6
Bake in the oven on the middle rack for 1 hour until the sauce starts to bubble and the top of the lasagna is golden. Cool for 15 minutes, slice, and serve.