Lasagna is the ultimate comfort food and with the indecisive spring weather, this vegetable packed main course has become a trusty stand-by in my repertoire.  My Provençal version is like a cross between traditional Italian lasagna and Greek moussaka.  Ideal for entertaining or family dinner, it can be made well in advance, and improvisation is welcome, allowing for vegetarian, gluten-free and vegan renditions.  A light sprinkle of cheese on top is enough to give flavor without adding much fat, and the layers don’t miss it at all.  The juicy lamb and tomato sauce is gamey with a spicy kick from the chili flakes, and the smooth noodles help keep it all in place. 

Difficulty:

Prep Time: 35 minutes

Cook Time: 1 hour

Serves 6

Ingredients:

1 large Eggplant

2 large Zucchini

3 medium Tomatoes (optional top layer)

Extra Virgin Olive Oil

Sea Salt & White Pepper

1 medium Onion, diced

2-3 cloves Garlic, chopped

1.5 lbs (700g) ground Lamb

¼ tsp. Chili flakes

1 ¼ tsp. Herbs de Provence, divided

3 cups Provençal Tomato Sauce or 1 28-ounce can diced Tomatoes

1 Bouquet Garni (2 sprigs each: Thyme, Rosemary, Oregano)

1 cup dry Red Wine

5 large squares Lasagna pasta (6”x 6” uncooked or equivalent)

1 ounce (28g) grated Parmesan cheese

8-10 Basil leaves, chiffonade

Technique:

•Preheat the broiler on high.  Slice eggplant and zucchini lengthwise 1/3” thick on a mandolin or with a sharp knife.  Optional: slice tomatoes ½” thick for the top layer.

•Line two sheet trays with foil and coat evenly with 1T olive oil, salt and pepper.  Lay out sliced vegetables close together and season the top side the same way, with slightly more olive oil on the eggplant so it doesn’t dry out.

•One tray at a time, broil each side for 7 minutes, until golden, then turn over the slices and repeat on the second side, and with additional tray(s).

•Blanch the lasagna in salted boiling water until nearly tender but firm; chill in ice water and drain all but ½ cup to keep it moist.

•Begin assembling the layers in a 9x9” baking dish:

oLasagna, 1 cup lamb sauce, eggplant

•Repeat until the sauce and vegetables are used up, finishing with a pinch of herbs de Provence and grated parmesan or cheese of choice.

oIf the lasagna has been made ahead and refrigerated it will take a little longer, so check the center with a cake-tester to make sure it’s piping hot all the way through.

•A note on substitutions:

oVegetarian: use 1.5 pounds diced mushrooms instead of meat, sweat onions first, remove from the pan to sauté mushrooms; return onions and continue as directed.

oGluten-Free: substitute gluten-free pasta sheets or double zucchini and eggplant.

oVegan: combine Gluten-free and Vegetarian