What’s for Dinner Series – September Lasagna
Ingredients:
- 1 medium eggplant, about 1 lb. cut into 1/4 inch slices
- 1 pound zucchini, cut into 1/4 inch slices
- 12 lasagna noodles (I use the “no cook” version)
- 1 container (15 oz) ricotta cheese
- 1/2 c. chopped fresh basil
- 6 T. grated parmesan cheese
- 6 T. olive oil (or more)
- 1 large green bell pepper, chopped
- 1 large red pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- Corn kernels cut from 2 ears of corn (1 c. of thawed frozen corn will work too)
- 1/4 c. pitted and chopped Kalamata olives
- 2 c. chopped, fresh tomatoes
- 4 c. shredded mozzarella cheese
- salt and pepper
Directions
- Stir together the ricotta, 1/4 c. of basil, 2 T. parmesan, and 1/8 t. pepper until blended; set aside.
- Heat 2 T. olive oil in a large skillet. Add the zucchini and eggplant and saute until browned. Remove from skillet and set aside.
- In the same skillet, heat another 2 T. olive oil and saute peppers, onion and garlic until the edges begin to brown. Stir in the corn, black olives and remaining 1/4 c. of basil. Season with salt and pepper; set aside.
- Preheat oven to 350 degrees. Use a deep 13″ x 9″ baking dish. Spoon 1/2 c. chopped tomatoes into the bottom of the dish. Arrange a single layer of lasagna noodles over the tomatoes.
- Top noodles with a single layer of 1/2 of the zucchini/eggplant mixture and 1/2 of the pepper/corn mixture. Sprinkle with 1 c. mozzarella and 2 T. parmesan.
- Arrange a second layer of noodles and spread with the ricotta mixture, then the remaining zucchini/eggplant and 1 c. mozzarella.
- Add the third layer of noodles with the remaining pepper/corn mixture and 1 1/2 c. tomatoes. Sprinkle with the remaining 2 c. mozzarella and 2 T. parmesan.
- Bake until cheese is bubbly and edges browned, about 50 minutes. Let stand 15 minutes before cutting and serving.
(Adapted from 365 Ways to Cook Pasta)
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