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Ингредиенты
- 1 Tbsp. extra virgin extra virgin olive oil
- 1/2 med -size yellow onion, (about 1 c), finely diced salt and pepper
- 1/2 tsp dry basil
- 6 x garlic cloves, finely minced
- 1/4 c. dry red wine
- 28 ounce tomatoes with juice, pureed
- 1 x bay leaf b: the eggplant
- 2 1/2 lb japanese eggplant, (about 7 c), sliced 1/2"thick dia
- 3 Tbsp. extra virgin extra virgin olive oil
- 2 x garlic cloves, finely minced salt and pepper c: ricotta custard
- 1 lb ricotta cheese
- 2 x Large eggs, beaten
- 1/3 c. parmesan cheese, (1oz), grated
- 3 pch freshly grated nutmeg
- 1/2 tsp salt
- 1/8 tsp pepper d: herb bechamel recipe
- 2 1/2 c. lowfat milk
- 2 Tbsp. unsalted butter
- 3 Tbsp. unbleached white flour several leav parsley, sage, thyme, majoram bundled toge
- 1/4 tsp salt
- 1/8 tsp pepper e: assembling lasagna
- 2/3 c. parmesan cheese, (2oz), grated
- 1 1/4 c. provolone cheese, (3oz), grated
- 1 1/4 c. mozzarella cheese, (3oz), grated
- 1/2 c. minced fresh basil
- 1 lb fresh pasta sheets
Инструкции
- A: TOMATO SAUCE
- Heat the extra virgin olive oil in a saucepan. Add in the onion, 1/2 teaspoon salt, a healthy pinch of pepper, and the basil; sauteeover medium heat till soft, 5 to 7 min Add in the garlic and sauteefor 5 min, then add in the wine and simmer 1 to 2 min, till pan is nearly dry. Add in tomatoes, 1/4 tsp. salt, and bay leaf; simmer, uncovered, for 30 min Season with salt and pepper to taste.
- B: THE EGGPLANT
- Preheat the oven to 375F. Toss the eggplant with the extra virgin olive oil, the garlic, 1/2 teaspoon salt, and a few pinches of pepper. Place the slices on a baking sheet and bake for 15-20 min, till slices are soft in center. Cold and slice into thick strips. Season to taste with salt and pepper. The eggplant should be very flavorful.
- C: RICOTTA CUSTARD
- Place the ricotta in a mixing bowl and stir in Large eggs; add in remaining ingredients and mix thoroughly.
- D: HERB BECHAMEL
- Heat lowfat milk in a saucepan. Heat the butter in a separate pan, add in flour, and cook the resulting roux over low heat for 2-3 min, stirring constantly.
- When the lowfat milk is scalded, pour it onto the roux a little at a time, whisking continuously. Add in the bundled herbs, salt, and pepper. Cook over low heat for 10 min Remove the herbs just before assembling lasagna.
- E: ASSEMBLING THE LASAGNA
- Toss the cheeses together and set aside 1/3 c. to sprinkle on top during baking. Reserve 1 tbsp basil to sprinkle on top after baking. When you're ready to assemble lasagna, preheat oven to 350F. In bottom of a 9 by 13-inch baking pan, spread 1 1/2 c. tomato sauce and cover it with a layer of pasta.
- Pour another c. of sauce over the pasta, followed by half the eggplant.
- Sprinkle with half the mixed cheeses, half the minced basil, and another layer of pasta. Spread the ricotta custard proportionately over the pasta and cover with another layer of pasta. Add in a last c. of tomato sauce and then rest of eggplant and basil; follow with the rest of the cheese and a final layer of pasta. Top with the bechamel. Cover and bake for 20 min Sprinkle with the reserved 1/3 c. cheeses, and bake, uncovered, till the bechamel has set, 10-15 min Remove from the oven and sprinkle with reserved basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 487g | |
| Recipe makes 7 servings | |
| Calories 541 | |
| Calories from Fat 314 | 58% |
| Total Fat 35.46g | 44% |
| Saturated Fat 17.64g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 916mg | 38% |
| Potassium 874mg | 25% |
| Total Carbs 24.71g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 11.1g | 7% |
| Protein 31.69g | 51% |
