Eggplant Ricotta Lasagna with Arrabiata Sauce

Ingredients

  • 8 oz. Galbani® Mozzarella
  • 15 oz. Galbani® Ricotta
  • 3 lb. frozen eggplant cutlets
  • 4 pancetta, diced
  • 3/4 cup dry white wine
  • 1 1/2 tsp. crushed red pepper
  • 5 cups tomato sauce
  • 1/2 parsley, chopped
  • salt and pepper, to taste

Directions

  • Preheat oven to 400° F.
  • Bake eggplant per package instructions, reserve.
  • While eggplant bakes, make sauce.
  • Heat pancetta in a medium saucepan on medium heat until rendered and crispy.
  • Add white wine and cook for 2 minutes.
  • Add red pepper, tomato sauce, and parsley. Simmer for 5 minutes. Reserve.
  • Season ricotta with salt and pepper in a small bowl. Reserve. To assemble, spray a 9″x13″ inch baking dish with cooking spray.
  • Spread 1 cup of the sauce on the bottom of the dish. Layer 1/3 of the eggplant, followed by half of the ricotta, and 1 1/2 cups sauce.
  • Layer the next 1/3 of the eggplant, remaining ricotta mixture, and 1 1/2 cups sauce.
  • Top with the remaining eggplant, sauce, and mozzarella.
  • Cover with aluminum foil. Bake for 40 minutes.
  • Remove foil and continue to bake until top is browned, about 10 minutes more.
  •  Cool 15 minutes before serving.