veggie lasagne

Veggie Lasagne

Veggie Lasagne

serves 8

• 3 lbs eggplant, cut into thin slices, about 1/4 inch thick

• 1 pound zucchini or other squash

• 3 tablespoons extra virgin olive oil

• kosher salt and freshly ground pepper

• 6 oz of jarred, marinated roasted red peppers (or roast 2 on the grill), cut into thin strips.

• 16 oz container whole milk ricotta cheese

• 1/2 cup Fontina cheese

• 1 egg

• 1/4 cup pine nuts, roasted and rough-chopped

• large ball fresh mozzarella cheese, about 8 oz, sliced thinly OR use the small ciliegine balls

• 1/2 cup fresh basil

• 9 lasagne noodles, use the "No-Boil" or "Oven Ready" version

• 26 oz jar of your favorite tomato sauce (or make your own)

• 2 tablespoons pesto sauce

• 1/4 cup grated Parmesan cheese

Light your grill and preheat oven to 350 degrees

Brush eggplant and squash with olive oil and season with salt and pepper. Place on a medium high grill for about 2 minutes on each side or until tender (this can also be done in the oven, 350 degrees for about 15 minutes). 

Put the grilled vegetables and the roasted red pepper in a large bowl and combine.  Let sit until cooled.

In a medium bowl, mix the ricotta, fontina, egg, pine nuts, and basil and season lightly with salt and pepper. 

In a large (13 x 9 inch) baking dish, spread about 1/2 cup tomato sauce and arrange 3 noodles over the sauce. Top with half the vegetable mixture.  Spread half the ricotta cheese mixture over the vegetables.  Then layer the mozzarella cheese on top.

Arrange 3 more noodles and one cup of the tomato sauce over the mozzarella, cover with the remaining vegetable mixture.  Top with the rest of the ricotta cheese mixture.  Dot a bit of pesto over the ricotta and sprinkle Parmesan on top.

Bake at 350 for 45 minutes to 1 hour, until lightly browned and bubbly.