Ingrid's vegetarian lasagna

1 servings

Ingredients

Quantity Ingredient
8 cups Marinara sauce
14 Semolina lasagna noodles; cooked
14 Spinach lasagna noodles; cooked
Breaded eggplant
12 Thin slices Provolone cheese; up to 14
Lemon ricotta mixture
12 Thin slices Mozzarella cheese; up to 14
1 cup Parmesan cheese; grated
1 cup Basil; freshly chopped
1 tablespoon Extra virgin olive oil
1 Yellow onion; diced
3 Cloves garlic; finely minced
Salt and pepper
1 cup Mushrooms; sliced
1½ cup Zucchini; diced
1½ cup Yellow squash; diced
½ teaspoon Thyme
½ teaspoon Oregano
½ teaspoon Dried basil
2 cups Tomatoes; diced
1 Cab tomato sauce; 20 ounce
½ Bay leaf
2 mediums Eggplants
Salt and pepper
2 Eggs; beaten
1 cup Milk or half and half
1 Clove garlic; crushed
3 tablespoons Extra virgin olive oil
2 cups Dry panko crumbs
2 pounds Ricotta cheese
3 Eggs; beaten
One lemon; Zest of
One lemon; Juice of
Salt and pepper to taste

Directions

MARINARA SAUCE

BREADED EGGPLANT

LEMON RICOTTA MIXTURE

In the bottom of a 9 by 13-inch baking pan, spoon ½ cup of marinara sauce. Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan. Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices). Cover the eggplant with a layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of semolina lasagna and spread the lemon ricotta mixture evenly over the top.

Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese. Top with Parmesan cheese and fresh basil.

Refrigerate the lasagna until ready to bake. Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown. Allow 15 minutes for the lasagna to set before cutting and serving.

Marinara sauce:

Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes.

Add the tomatoes and cook 5 minutes more. The vegetables should be tender, but not browned. Remove to a large saucepan and add the tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or until it had thickened and the flavors are blended. Remove for the heat and season with salt and pepper to taste.

Breaded eggplant:

Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the ?aborigines, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.

Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.

Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender.

Lemon ricotta mixture:

Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9415 - INGRID CROCE Converted by MM_Buster v2.0l.

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