Lasagna with roasted eggplant-ricotta filling from Week in a Day: Five Dishes One Day by Rachael Ray

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute marjoram for fresh oregano.

  • whitewoods on August 17, 2023

    This was pretty good. It may actually be the first time I even made a red-sauce lasagna. (I've made white lasagna before.) Even growing up, Mom never made lasagna--she always made manicotti (meat and cheese filled) instead. As noted in the reviews, though: there is an error here ... while the first steps (roasting the vegetables) utilize a 400° oven, when it's time to bake the lasagna, you need to lower the oven temperature. That's not actually mentioned in the instructions, but perhaps you can use the cook's note (about reheating) as a guide. I lowered the oven temperature to 350° and did cook it for an hour uncovered without even checking it. Fortunately, the top was cooked to the maximum without actually being burnt. Just keep an eye on the top--to make sure it's not burning. Also, use a large lasagna pan--I used a glass rectangular casserole dish that I thought was the right size, but the cheese overflowed a bit.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.