Eggplant, Gruyère and Prosciutto Lasagna Recipe

Eggplant, Gruyère and Prosciutto Lasagna Recipe
18 Ingredients
  • For the Vegetable Filling:
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 large carrot, peeled and diced
  • 1 medium yellow onion, minced
  • 1 medium eggplant, peeled and diced
  • 4 medium cloves garlic, minced
  • 2 ounces prosciutto or pancetta, finely diced
  • 1 large, ripe tomato, cored and diced
  • 1/2 tablespoon balsamic vinegar
  • 1 tablespoon fresh basil, minced
  • Pinch of crushed red pepper
  • Kosher salt and freshly ground pepper
  • For the Lasagna:
  • 1 package of fresh or no-bake lasagna sheets (see note above)
  • 1 pound ricotta cheese
  • 3/4 cup shredded Gruyère cheese
  • 3/4 cup shredded low-moisture mozzarella cheese
  • 1 1/2 cups homemade or store-bought marinara sauce
Nutrition
639
32% daily value
6 servings
                                       
                                            balanced, high-​fiber
     

Fat

37% 24

Saturated

61% 12

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

25% 75

Carbs (net)

- 67

Fiber

31% 8

Sugars

- 12

Sugars, added

- 0

Protein

61% 31

Cholesterol

25% 74

Sodium

40% 953

Calcium

44% 437

Magnesium

22% 92

Potassium

19% 892

Iron

14% 2

Zinc

32% 4

Phosphorus

71% 497

Vitamin A

32% 292

Vitamin C

11% 10

Thiamin (B1)

19% 0

Riboflavin (B2)

30% 0

Niacin (B3)

33% 5

Vitamin B6

37% 0

Folate equivalent (total)

16% 65

Folate (food)

- 65

Folic acid

- 0

Vitamin B12

27% 1

Vitamin D

112% 17

Vitamin E

19% 3

Vitamin K

20% 24

Sugar alcohols

- 0

Water

- 274
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