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Lasagna is a beloved dish that transcends cultural boundaries, offering layers of flavor, comfort, and satisfaction. In this recipe for Cheesy Eggplant & Hatch Lasagna, we take a classic Italian favorite and give it a Southwestern twist. The combination of tender eggplant, smoky Hatch chiles, and an array of rich cheeses creates a dish that is not only hearty but also packed with unique flavors that tantalize the taste buds. This lasagna appeals to both meat lovers and vegetarians alike, making it a versatile option for various dietary preferences.

Cheesy Eggplant & Hatch Lasagna

Discover the deliciousness of Cheesy Eggplant & Hatch Lasagna, a unique twist on the traditional Italian favorite. This dish combines tender eggplant, smoky Hatch chiles, and a blend of rich cheeses for a hearty, flavorful experience that pleases both meat lovers and vegetarians. With creamy layers and customizable filling options, this recipe allows for creativity in the kitchen. Perfect for family dinners or gatherings, enjoy a comforting meal with a Southwestern flair.
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Ingredients
  

2 large eggplants, sliced into 1/4 inch rounds

2 tablespoons olive oil

Salt and pepper to taste

1 pound ground beef or plant-based protein (optional)

1 large onion, diced

3 cloves garlic, minced

2 cups Hatch green chiles, roasted, peeled, and chopped (fresh or canned)

2 cups marinara sauce

15 oz ricotta cheese

1 large egg

3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 tablespoon dried oregano

1 tablespoon fresh basil, chopped (plus more for garnish)

Freshly cracked black pepper

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Eggplant: Lay the sliced eggplant rounds on a clean kitchen towel and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.

      Sauté the Meat (Optional): In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic and cook for an additional minute. If using, add the ground beef or plant-based protein and cook until browned. Stir in the chopped Hatch chiles and marinara sauce. Allow to simmer for 10 minutes, then remove from heat.

        Mix the Ricotta Filling: In a bowl, combine ricotta cheese, the egg, dried oregano, freshly cracked black pepper, and basil. Mix well until smooth.

          Assemble the Lasagna: In a 9x13 inch baking dish, spread a thin layer of the meat sauce at the bottom. Place a layer of eggplant rounds over the sauce. Spread half of the ricotta mixture over the eggplant. Sprinkle with a third of the mozzarella and Parmesan cheese. Repeat the layers: sauce, eggplant, ricotta, and cheeses. Finish with a final layer of sauce, topping it with the remaining mozzarella and Parmesan.

            Bake: Cover the baking dish with aluminum foil (to prevent sticking, spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. After this time, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

              Cool and Serve: Allow the lasagna to cool for about 10-15 minutes before slicing. Garnish with fresh basil before serving. Enjoy your indulgent cheesy eggplant and Hatch lasagna!

                Prep Time: 30 min | Total Time: 1 hr 15 min | Servings: 6-8