Indulgent Vegetable Lasagna
Thin slices of eggplant, zucchini and yellow squash replace traditional sheets of pasta in this delicious vegetable lasagna. Bubbling hot from the oven, generous amounts of mozzarella and goat cheese make this meatless meal indulgent and comforting.
Recipe courtesy of Emeril’s Table by Emeril Lagasse, copyright MSLO, Inc., all rights reserved.
Ingredients
3 medium eggplants, cut lengthwise into ¼-inch slices (about 3 ¾ pounds total) 1 1/2 teaspoons crushed red pepper, or to taste
4 large zucchini, cut lengthwise into ¼-inch slices 1 pound fresh mozzarella cheese, cut into 1/2-inch slices
4 large yellow squash, cut lengthwise into ¼-inch slices 12 ounces goat cheese, crumbled
3/4 cup plus 2 tablespoons olive oil 2 cups Marinara Sauce
1/2 cup fresh whole wheat breadcrumbs or coarse fresh breadcrumbs 1/4 cup chopped pancetta or bacon
6 cloves plus1 teaspoon minced garlic 1 medium onion, finely chopped
2 tablespoons balsamic vinegar 2 35-ounce cans whole Italian plum tomatoes, crushed with your hands, with juices
1/4 cup lightly toasted pine nuts 1/4 teaspoon dried oregano
1/4 cup plus 2 tablespoons chopped fresh basil leaves 3/4 teaspoon salt
1 tablespoon chopped fresh oregano leaves
Yield: 4-6 Servings
Directions
1
To make the Marinara Sauce: In a large saucepan or Dutch oven, heat the olive oil (1/4 cup) over medium heat and when hot, add the pancetta and cook until golden brown and slightly crispy, about 3 minutes. 2
Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic (6 cloves, minced) and cook until fragrant, 1 to 2 minutes.
3
Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper (1/2 teaspoon), reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened.
4
Add the basil (1/4 cup), stir to combine, and let sit for 5 minutes before serving. Yields about 2 quarts.
5
Preheat the oven to 350 degrees F.
6
Lay the eggplant slices in a single layer on a wire rack set above a baking sheet. Sprinkle both sides lightly with salt and let stand for at least 1 hour to allow the juices to drain.
7
Heat a grill or griddle pan over medium-high heat. Rinse the eggplant under cold water and pat dry. Brush both sides of the eggplant, zucchini, and squash slices using 6 to 8 tablespoons of the olive oil and place on a grill pan or grilled pan until soft and lightly browned on one side, 6 to 8 minutes.
8
Combine the breadcrumbs, minced garlic (1 teaspoon), balsamic vinegar, pine nuts, basil (2 tablespoons), oregano, crushed red pepper (1 teaspoon), and 1 teaspoon salt. Add the remaining 2 tablespoons of olive oil and mix well. Set aside.
9
In a small saucepan over medium-low heat, warm the Marinara Sauce.
10
Place 1 cooked eggplant slice on a clean work surface. Top with 1 to 2 slices of mozzarella, add 1 slice of cooked zucchini, top with pieces of goat cheese, cover with cooked yellow squash, top with pieces of goat cheese, and add a final layer of eggplant. Repeat the procedure with the remaining vegetable slices and cheeses. Transfer to a 9- by 13-inch casserole dish or roasting pan. Top the lasagna with the breadcrumb mixture and drizzle with olive oil. Bake until heated through and the cheese is melted, about 20 minutes. Pour enough Marinara Sauce to cover the bottom of a large serving platter. Arrange slices of lasagna on top of the sauce, and top with remaining sauce. Serve warm, garnished with additional basil and parmesan.
Read More
http://www.ivillage.com/vegetable-la...#ixzz1boZVYVf3