- 2 small to medium or 1 large eggplant, cut into 1/4″ disks
- 2 small or 1 medium beet
- 1 small head of garlic,
- Oven-ready lasagna noodles
- Ricotta cheese
- Italian cheese blend
- Horseradish mustard
- Red pepper flakes
- Black pepper, freshly ground
- Oil of choice
- Preheat oven to 425. Generously grease a 12×8 casserole dish and set aside. Remove the ends of the beets, drizzle with oil, and place on baking sheet. Remove the top 1/4″ of the garlic head, drizzle with oil, and place in foil pouch for roasting. Roast garlic and beets for 20 minutes then remove from oven. Check the done-ness of the garlic, you should smell a strong aroma and it should be fork tender; if it is not, return it to the oven for an additional 10-15 minutes or until satisfactorily roasted (but not burned). Place the eggplant slices on the baking sheet with the beets and return to the oven for an additional 15-20 minutes or until a fork slips easily in and out of the beets and the eggplant looks roasted, but not burned.
- For the sauce: use a food processor, blender, emulsion blender, or other means to create a chunky sauce from the beets, a few eggplant slices, half the roasted garlic, a dollop of ricotta cheese, a sprinkling of the Italian cheese blend, 2 squirts of horseradish mustard, and the red pepper flakes, black pepper, and paprika to taste.
- Lower the oven temperature to 375. In the prepared baking dish, layer noodles, eggplant slices, ricotta cheese, black pepper, all of the sauce, more noodles, the rest of the roasted garlic, a drizzle of oil, the last of the eggplant slices, and sprinkle Italian cheese over the top. Bake loosely covered for 40 minutes, then uncovered for an additional 15-20 or until the cheese on top is golden.
- Alternatively, this dish can be made in a slow-cooker. Simply grease the inside of the slow-cooker, layer the ingredients the same as in the casserole dish, and cook for 2 hours on high.
Yields 6 adult-sized servings.