Serves 4-6

2 medium eggplants, cut into small dice, salted and drained (see note)

1 red bell pepper, seeded and diced

1 white onion, diced

8-10 roma tomatoes, diced

4 cloves garlic, thinly sliced

7-8 tbsps olive oil

1 tbsp chopped fresh rosemary

1 pkg spinach lasagna

½ lb bratwurst (regular or turkey),

½ cup pitted black olives, halved

¾ cup goat cheese, at room temperature

1 cup ricotta

½ cup heavy cream

½ cup grated asiago

1 tbsps each of chopped fresh oregano and basil

Salt and pepper

2 tbsps chopped fresh parsley


Preheat oven to 450F. Combine, eggplant, red pepper and onion together and spread out on a large baking sheet. Combine tomatoes and garlic and spread out on another baking sheet. Drizzle each with 3 tablespoons of the olive oil. Season both with salt, pepper and the chopped fresh rosemary. Roast until the vegetables are tender and slightly brown at the edges, about 25-30 minutes.

Cook the pasta just al dente according to the package directions. Drain under cold water in a large colander. Drain well and lay out on damp dishtowels until needed. Remove casings from the sausage and crumble the bratwurst. Sauté in a large pan over medium heat until browned and cooked through. Set aside. When done remove the vegetables from the oven. Add the olives and bratwurst to the tomato mixture, tossing lightly to combine. In a small bowl mix together the goat cheese, ricotta, cream and fresh oregano and basil. Season with salt and pepper.

Lightly oil a large baking dish. Place a layer of lasagna sheets in the bottom. Spread with some of the tomato mixture, then the eggplant mixture. Top with a layer of pasta and spread the goat cheese mixture gently over. Top with remaining tomato and eggplant mixtures. Cover with a final layer of pasta. Drizzle with olive oil and sprinkle with the grated asiago and chopped fresh parsley. Bake until lasagna is hot and lightly browned, about 20-25 minutes. Let rest 5 minutes before serving.

Note:  Draining Eggplant: Sprinkle eggplant pieces with coarse salt, place in a colander and let drain for about half and hour. Then spread eggplant on paper towels and gently press down with more paper towel to squeeze out any excess moisture. This will prevent the resulting dish from becoming too watery.

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