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Lasagna is a beloved dish known for its layers of rich flavors and comforting textures. However, for those seeking a vegetarian alternative, traditional recipes often fall short. Enter the Cheesy Hatch Eggplant Lasagna—a delightful twist that not only satisfies but also showcases the versatility of eggplant as a primary ingredient. This dish is a celebration of robust flavors, combining the mild heat of Hatch green chiles with the creaminess of a blend of cheeses, all wrapped in layers of tender eggplant.

Eggplant Lasagna with Hatch

Discover the delightful Cheesy Hatch Eggplant Lasagna, a vegetarian twist on the classic dish that combines robust flavors and comforting textures. This recipe showcases tender eggplant layered with creamy cheeses and the unique taste of Hatch green chiles, adding a mild heat that complements the richness perfectly. Plus, with its high fiber and antioxidant content, this lasagna is not only indulgent but also a nutritious option for any meal. Elevate your dining experience with this delicious and healthy recipe!
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Ingredients
  

2 large eggplants, sliced into 1/4-inch rounds

1 tablespoon salt

2 tablespoons olive oil, divided

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (15 oz) ricotta cheese

1 large egg

1 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese, divided

1 can (28 oz) crushed tomatoes

2-3 fresh Hatch green chiles, roasted, peeled, and diced

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (or 1 teaspoon dried)

Freshly ground black pepper to taste

Instructions
 

Prepare the Eggplant:

    - Evenly sprinkle the salt over the eggplant slices and allow them to sit for approximately 30 minutes. This process draws out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water to remove the salt, then pat them dry with paper towels.

      Roast the Eggplant:

        - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil. Roast in the preheated oven for about 20-25 minutes, flipping them halfway through, until the slices are golden brown and tender.

          Prepare the Filling:

            - In a medium-sized skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Incorporate the minced garlic and sauté for another minute until fragrant. Remove the skillet from heat.

              - In a large mixing bowl, combine the ricotta cheese, egg, half of the grated Parmesan cheese (1/2 cup), the sautéed onion and garlic mixture, chopped basil, and a pinch of freshly ground black pepper. Mix thoroughly until well blended and creamy.

                Assemble the Lasagna:

                  - In a 9x13 inch baking dish, spread a thin layer of crushed tomatoes evenly across the bottom. Layer half of the roasted eggplant slices over the tomato sauce.

                    - Spread half of the ricotta mixture evenly over the eggplant layer, then sprinkle half of the diced Hatch chiles and 1 cup of shredded mozzarella cheese on top.

                      - Repeat these layers: add more eggplant slices, the remaining ricotta mixture, the rest of the diced Hatch chiles, a layer of crushed tomatoes, and finish with the remaining mozzarella and Parmesan cheese.

                        Bake the Lasagna:

                          - Cover the baking dish with aluminum foil (to prevent sticking, lightly spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and golden.

                            Let it Rest:

                              - After baking, allow the lasagna to rest for 10-15 minutes before slicing. This resting period helps the layers hold together when serving.

                                Serve:

                                  - Garnish with additional fresh basil leaves if desired and serve warm for a comforting meal.

                                    Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8

                                      - Presentation Tip: For added visual appeal, serve the lasagna on individual plates, garnishing each slice with a sprinkle of fresh basil and a drizzle of olive oil. A side salad would complement this dish beautifully!