Roasted Eggplant Lasagna

Sometimes you just NEED some comfort food. What do you crave when the topic comes up? Mac and cheese, stew, or maybe ice cream? Around here the answer is lasagna. It doesn't get much better than something bubbly out of the oven, and when a casserole is the mission, Missus Gray takes the call.

This truly is a labor of love. When she mentioned that she was making it I immediately asked who was coming over. It's a hearty dish for a family dinner or maybe you just need enough to have some for leftovers as we did. This made for a few good lunches after the fact. Starting with all fresh ingredients really makes the difference and the time you spend preparing this lovely dish will be greatly appreciated by those who are so lucky to get some.

The more ingredients you can get sourced locally the better this dish will be. Again we've used balsamic from LeRoux Kitchen, and vegetables from Alewive's Brook Farm and Seasonal Corner.

Sauce

1 medium onion, diced
1 cup carrot, diced
2 large garlic cloves, minced
1 28 oz. can petite diced tomato
2 tbsp. tomato paste
vegetable stock
water
1 cup fresh basil, rough chop
1/2 tbsp. dried oregano
1/2 cup olive oil
1 tsp. agave nectar
1/2 tbsp. balsamic vinegar
salt and pepper to taste

Saute onion, carrot, and garlic in olive oil on medium to medium high for 5 minutes taking care not to burn garlic. Add tomato paste and stir, coating the veg. Continue cooking 7-10 minutes or until veggies are all tender and the mixture takes on a nice orange color.

Add tomatoes and reserve can. Fill can half with vegetable stock and half with water. Add liquid to vegetable mixture followed by basil, oregano, salt, and pepper. Bring to a boil then reduce, allowing sauce to simmer somewhat briskly for 35-40 minutes. Add agave and balsamic vinegar and simmer for another 10-15 minutes. Remove from heat and let stand 5 minutes.

Lemon Basil "Ricotta"

1 package extra firm tofu, pressed
2 1/2 tsp. fresh lemon juice
8-10 fresh basil leaves, rough chop
1/4 tsp. kosher salt
1/8 tsp. black pepper
2 tsp. olive oil

Crumble tofu by hand into a mixing bowl. Add lemon juice, basil, salt, pepper, and olive oil. Now get your hands a little dirty. Mash it thoroughly. Incorporate all ingredients together until texture resembles ricotta. Now let mixture set for about a half hour in the refrigerator or until ready for assembly.

Fillings
1 large eggplant, peeled and sliced lengthwise, about 1/4" thick

olive oil
salt and pepper to taste

Preheat oven to 400 degrees F. Coat eggplant with olive oil and season to taste. Place on shallow baking pan and cook for 25 minutes, turning over halfway.

5 oz. crimini mushrooms, sliced

2 oz. olive oil

Saute mushrooms over medium heat for 5-7 minutes or until tender and all excess liquid is evaporated.

Assembly

Preheat oven to 350 degrees F.

Using a lightly oiled 9X9 baking pan layer as such:

• 1/2 cup sauce
• ready to bake lasagna noodles
• eggplant
• mushrooms
• 1/2 cup sauce
• 1/2 of the ricotta mixture
• ready to bake lasagna noodles
• 1/2 cup sauce
• ready to bake lasagna noodles
• eggplant
• mushrooms
• 1/2 cup sauce
• 1/2 of the ricotta mixture
• ready to bake lasagna noodles

Top with sauce and sprinkle with vegan grated "cheese" if you've got it. We used this one. Drizzle olive oil. Loosely cover pan with foil. Cook for 35 minutes then remove foil. Cook for another 10-15 minutes or until top is golden and bubbling.