Eggplant, Gruyère and Prosciutto Lasagna

seriouseats.com

Zytigg

subheading: For the Vegetable Filling:

1 ½ 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

½ tablespoon balsamic vinegar

1 tablespoon fresh basil, minced

Pinch of crushed red pepper

Kosher salt and freshly ground pepper

subheading: For the Lasagna:

1 package of fresh or no-bake lasagna sheets (see note above)

1 pound ricotta cheese

¾ cup shredded Gruyère cheese

¾ cup shredded low-moisture mozzarella cheese

1 ½ cups homemade or store-bought marinara sauce

Directions at seriouseats.com

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