Cheesy Eggplant & Hatch Lasagna

Explore the delicious world of vegetarian cooking with this Cheesy Eggplant & Hatch Lasagna recipe. Combining tender eggplant, creamy cheeses, and flavorful Hatch green chiles, this dish is a hearty twist on the classic comfort food. Easy to prepare, it caters to various dietary preferences, whether you stick with the vegetarian version or add ground beef for extra savoriness. Enjoy a meal that's both satisfying and nourishing, perfect for family gatherings or a cozy weeknight dinner. Discover the key ingredients, preparation tips, and serving suggestions to create a homemade lasagna that everyone will love!

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Ingredients

2 large eggplants, sliced into 1/4 inch rounds

2 tablespoons olive oil

Salt and pepper, to taste

1 pound ground beef or plant-based protein (optional)

1 large onion, diced

3 cloves garlic, minced

2 cups Hatch green chiles, roasted, peeled, and chopped (fresh or canned)

2 cups marinara sauce

15 oz ricotta cheese

1 large egg

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (reserve some for garnish)

Freshly cracked black pepper

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

Prepare the Eggplant: Arrange the sliced eggplant rounds on a clean kitchen towel or paper towels. Generously sprinkle salt over them and let them sit for approximately 30 minutes. This process helps to draw out excess moisture and bitterness. After 30 minutes, rinse the eggplant under cold water and pat them dry with a clean towel.

Sauté the Meat (Optional): In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant. If using, add the ground beef or your choice of plant-based protein to the skillet. Cook until the meat is browned, stirring occasionally. Next, incorporate the chopped Hatch chiles and pour in the marinara sauce. Allow the mixture to simmer for about 10 minutes, then remove from heat.

Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese with the egg, dried oregano, a few cracks of black pepper, and the chopped fresh basil. Stir the mixture well until it reaches a smooth and creamy consistency.

Assemble the Lasagna: Take a 9x13 inch baking dish and start by spreading a thin layer of the meat sauce at the bottom. Layer the prepared eggplant rounds over the sauce to cover completely. Next, spread half of the ricotta mixture evenly across the eggplant layer. Sprinkle about a third of the shredded mozzarella and Parmesan cheeses over the ricotta. Repeat this layering process: another layer of sauce, then eggplant, followed by the ricotta mixture, and cheese. Finish the assembly with a final layer of sauce, and generously top it with the remaining shredded mozzarella and Parmesan cheese.

Bake: Cover the baking dish tightly with aluminum foil (to prevent sticking, lightly spray the foil with cooking spray). Place it in the preheated oven and bake for 25 minutes. After this initial baking time, carefully remove the foil and continue to bake for an additional 15 to 20 minutes, or until the cheese is bubbling and golden brown.

Cool and Serve: Once baked, allow the lasagna to cool for about 10 to 15 minutes to set before slicing. Garnish with additional fresh basil for a pop of color and flavor. Serve warm and enjoy this indulgent cheesy eggplant and Hatch lasagna!

Prep Time: 30 min | Total Time: 1 hr 15 min | Servings: 6-8

- Presentation Tips: For a beautiful presentation, serve the lasagna on a wooden cutting board or a colorful plate, and sprinkle extra basil and cracked black pepper on top before serving.