Make Ahead

Eggplant and Prosciutto Lasagna

September  6, 2009
2 Ratings
  • Serves 8-10 people
Author Notes

For me, lasagna is the epitome of cold weather comfort food. A few years ago I came across a recipe for lasagna with prosciutto and roasted portobello mushrooms. Since I had eggplant on hand at the time I substituted it for the mushrooms to see if the flavor pairing would work. The result was so delicious that I have never looked back. —Kelsey Banfield

What You'll Need
  • For the Sauce
  • 4 cups whole milk
  • 14 ounces chicken broth
  • 8 tablespoons unsalted butter
  • 2/3 cup flour
  • 2 cups gruyere, shredded
  • 1/2 cup parmesan, grated
  • 1/4 teaspoon nutmeg, freshly grated
  • Kosher Salt and Pepper to taste
  • For the Filling & Assembly
  • 2 pounds eggplant, cubed
  • 1 cup prosciutto, chopped
  • 1 small onion, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 pound lasagna noodes (I use No-Boil noodles)
  • 1/2 cup parmesan, grated
  • Olive oil
  1. 1. Preheat oven to 400. Add cubed eggplant (1 inch cubes) to a bowl and toss with 2 T. olive oil. Line a sheet pan with aluminum foil and spread eggplant on it in one even layer. Roast for about 30 minutes, turning eggplant halfway to ensure even browning. Remove from oven and allow to cool. Reduce oven temperature to 350.
  2. In a skillet heat 2 T. olive oil and saute prosciutto until crispy. Then add onion and rosemary, stir until onion is tender and translucent. Be sure to watch the skillet and stir the mixture so nothing burns! Once onion is tender turn off the heat and set the pan aside.
  3. For the Sauce: Boil milk and broth over medium heat. Once it is boiling turn off heat and set aside. Working quickly, in a separate pan melt 8 T. butter. Whisk in the flour and stir to make a roux. Once flour is incorporated, whisk in the hot milk and broth mixture, bring it to a boil. Reduce heat to simmer and stir for 5 minutes to let the sauce thicken. Remove from heat and quickly stir in the cheeses and nutmeg. Add salt and pepper to taste.
  4. Grease a 13x9 baking dish and spread 1 cup of sauce on the bottom. Arrange the lasagna noodles snugly over the layer of sauce, it is ok if they are slightly overlapping. On top of the noodles layer another cup of sauce. Then top it with half of the roasted eggplant, and half of the prosciutto. Top with a second layer of noodles and repeat layers.
  5. After the second layer is complete, top with a third layer of lasagna noodles. Pour any remaining sauce over the top and sprinkle 1/2 c. parmesan cheese over the sauce. Bake for about 45-50 minutes, or until golden and bubbly. This can be prepared ahead of time and baked later in the day.

See what other Food52ers are saying.

  • NakedBeet
  • EmilyNunn
  • likestocooklovestoeat
  • blim8183
  • mariaraynal
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

9 Reviews

NakedBeet January 25, 2010
Prosciutto in lasagna? Yeh, feed me now.
EmilyNunn November 24, 2009
Oh my gosh. I was just browsing. I can't wait to make this. It sounds both incredible and difficult to imagine--it's like a cross between Moussaka and Lasagna. It's like Lasouka.
likestocooklovestoeat October 26, 2009
One final comment; after overnighting in the refrigerator, the lasagna was significantly firmer and more cohesive - the extra sauce was incorporated into the dish. Worth noting for makeahead/potluck purposes!
likestocooklovestoeat October 22, 2009
The flavors were so excellent - this was really tasty. We didn't use no-boil noodles, and that may have been one reason we ended up with probably 1/3 more sauce than we needed - not a bad thing, but future cooks might want to be aware that the recipe could make more than you need. FYI, this took about an hour of concentrated prep, so it may or may not be a weeknight dinner. So yummy - we'll definitely make it again.
blim8183 October 1, 2009
Yum, definitely going to have to try this this weekend.
mariaraynal September 29, 2009
What a great sounding dish - perfect for Sunday supper. Or dinner with Jennifer and Kelsey! : )
Jennifer P. September 10, 2009
Kelsey, this sounds so good and I know you live close enough to make it for me too.
Kelsey B. September 12, 2009
Haha! You're on - we'll do a kiddo playdate/dinner buffet and this is what I'm bringing!
lastnightsdinner September 7, 2009
Mmmm, this sounds so good! I love prosciutto and eggplant together, and adding them to lasagna is a great idea.