Eggplant and Sausage Lasagna

Many thanks to CSA member Colleen Prasser who is sharing this recipe!

2 eggplants, sliced lengthwise into ¼” slices *
2 tbsp. salt
2 tbsp. olive oil
For the sauce:
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
1 tbsp. olive oil
Salt and black pepper, to taste
½ lb. spicy sausages, casings removed
For cheese filling:
1 tsp olive oil
2 leeks, white and light green parts, sliced thin**
1 squash, sliced thin or “spiralized”**
1 (15 oz) container ricotta cheese
½ cup grated Romano or Mozzarella cheese

Eggplant Prep:

Sprinkle both sides of eggplant slices with salt, and layer them on the countertop with paper towels between each layer.
Place a baking dish on top of the slices, and weigh it down with heavy food cans. Let sit for at least an hour or until the paper towels are saturated. Rinse eggplant slices with fresh water and pat dry with paper towels. Heat a large skillet on medium heat and pour in 2 tablespoons of olive oil. Working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, a few minutes per side. Set cooked eggplant aside. Prepare sauce by combining its ingredients in a separate bowl. Set aside. Cook the sausage until it is cooked throughout while breaking up the links into small pieces.  Remove to a paper towel-lined plate.

Prepare Cheese Filling:

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir leeks until translucent, about 5 minutes.
Add squash to leeks. Cook until mixture is dry, a few minutes. Allow to cool.

Combine other cheese mixture ingredients in a separate bowl.  Spoon cooled vegetable mixture into ricotta mixture and combine. Preheat oven to 350 degrees F.  Assemble the lasagna: Pour a thin layer of tomato sauce into a 9×13 inch baking dish.

Place half the eggplant slices in a layer on top of tomato sauce.  Spread half the ricotta cheese mixture on top of eggplant layer, then half the sausage.  Add another layer of tomato sauce, then layer on the remaining eggplant slices, remaining ricotta mixture, and remaining sausage. Finish with a final layer of tomato sauce, and spread mozzarella cheese over the top. Bake uncovered in the preheated oven for 45 minutes or until the mozzarella cheese is browned. Let sit for 10 minutes before serving. To freeze, cover completely with saran and then foil (do not bake).  Thaw completely prior to baking, then follow same instructions.

 

 

 

 

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