From Jasper’s Kitchen Cookbook: Italian Recipes and Memories from Kansas City’s Legendary Restaurant
This unique lasagne is one that I serve during the winter months. It is also good with cooked spinach layered in between the eggplant.
3 pounds ricotta cheese
5 eggs
¼ cup chopped Italian parsley
1 cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 medium eggplant, sliced lengthwise
¼ inch thick
1½ pounds lasagne noodles
4 tablespoons (½ stick) butter
6 cups Béchamel Sauce (page 66)
1 cup grated Parmigiano-Reggiano cheese
(about 4 ounces)
15 slices fresh mozzarella cheese,
¼ inch thick
Mix the ricotta, eggs, and parsley together and set aside.
Heat the olive oil in a large skillet over medium heat. Lightly salt and pepper the eggplant and cook for 4 minutes on each side, until golden brown and fork-tender. Transfer the eggplant to paper towels and pat it dry.
Preheat the oven to 350°F.
Cook the lasagne noodles according to the package directions. Drain and set aside.
Coat the bottom of a 10 by 14 by 3-inch baking dish with the butter. Spread a layer of about one-fifth of the béchamel sauce across the bottom, sprinkle with about 3 tablespoons of the Parmesan, and then lay 6 sheets of lasagne noodles on top. Add one-fifth of the ricotta mixture, then a quarter of the mozzarella, followed by a quarter of the eggplant. Repeat this layering process 3 more times.
Spread on a final layer of ricotta and top with the remaining béchamel sauce. Sprinkle with the remaining Parmesan cheese and bake for 45 minutes. Let stand for 10 minutes before cutting. Serve hot.
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