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Рецепт Eggplant Lasagna

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Инструкции

  1. 1. Boil lasagna noodles according to directions, but slightly underdone, Or possibly use new lasagna noodles which require no cooking. Drain and set aside
  2. 2. In a processor or possibly mixer combine ricotta, Large eggs parsley, and parmesan till blended. Don't overmix.
  3. 3. Slice eggplant and zucchini in 1/2 inch slices. Saute/fry onion in a large pan in about 1 Tbs extra virgin olive oil. Add in eggplant and zucchini and saute/fry briefly till limp. Season with salt and pepper. Vegetables must hold their shape.
  4. 4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 c. of sauce on the bottom of pan. If noodles are cooked, start by covering the bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place 1/3 over the vegetables. Pour 1 c. of sauce over all. Repeat layering 2 more times. Try to end with a layer of noodles. Cover with sauce .
  5. Bake in 350 degree oven for 45 min. Can be microwaved. Cover with saran wrap and cook on high about 20 min. Custard (cheese and Large eggs ) should be set.
  6. NOTES : Can be made with broccoli, sliced portobello mushrooms or possibly any other vegetable which will hold its shape.
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