Use your favorite vegetables for this dish, or try the ones suggested in the recipe. By grilling or roasting the vegetables before assembling the lasagne, you will really bring out their flavors. This recipe can be changed easily, using all your favorite vegetables. I use whatever I have on hand, and it has always been successful. Other vegetables that are delicious in this recipe are sauteed mushrooms, grilled or fried strips of squash, oven-roasted tomatoes, sauteed artichokes, roasted butternut squash and more….As long as the vegetables are cooked before assembling your lasagne, you can use almost any as your filling. I would suggest that you try grilling, or roasting your vegetables, as both methods really enhances their flavors. To increase the protein of this recipe, you could also add a center layer of creamy ricotta cheese, mixed with fresh herbs, and an egg.
Deborah Mele 2011
You can use any of your favorite vegetables in this lasagna, just precook them all first before assembling the dish.
For The Sauce:
- Four to Five Cups Of Your Favorite Tomato Sauce, Or My Quick Tomato Sauce
- 1 Recipe Egg Pasta
- 1 Large, Firm Eggplant (I Like To Use The Round Sicilian Ones If Available)
- 3 Red Or Yellow Peppers, Roasted
- 1 Large Onion, Skin Removed And Cut Into Thin Strips
- 1 Large Fennel Bulb, Fronds Removed, Cored, And Cut Into Thin Strips
- 1/4 Cup Olive Oil
- Salt & Pepper
- 1 Cup Grated Mozzarella Cheese
- 1 Cup Grated Parmesan Cheese
- 1 Cup Grated Provalone Cheese
- Prepare pasta with ingredients listed.
- Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand.
- After rolling, cut into 12 inch long strips.
- Precook in boiling water for 30 seconds, then place in ice water.
- Dry and set aside on clean kitchen towels.
- To prepare the vegetables, remove the top and end of the eggplant, and slice into 1/2 inch slices.
- Lightly brush with a little olive oil, and either grill or broil on both sides until lightly browned and soft.
- Remove to a plate to cool.
- In a large frying pan, add a tablespoon or two of the oil, and add the onion rings.
- Cook over medium heat until the onions are very soft, and are becoming browned.
- Remove to a separate dish.
- In the same frying pan, add a little additional oil, and then add the fennel slices.
- Cook for 5 minutes or until they begin to color.
- Add 1/4 cup of water, and continue cooking until they become tender, and the water has evaporated.
- To assemble the lasagne, first preheat oven to 375 degrees.
- Mix the three cheeses together.
- Butter the bottom of a 13 1/2 by 8 inch lasagne dish.
- Spoon in 1 small scoop of the sauce and spread across the bottom of the dish.
- Cut 1 layer of lasagne noodles to cover the bottom.
- Next spoon a little of the sauce to cover, some of the eggplant, and add a sprinkling of the cheese mixture.
- Add another layer of noodles.
- Next spread a layer of the roasted peppers, a little more sauce to cover, and sprinkle some of the cheese on top.
- Continue in this manner until all the layers are complete, using a different vegetable for each layer.
- On top spread a little of the tomato sauce, and then a good sprinkling of the cheese.
- Bake for about 35 to 40 minutes or until bubbling and browned on top.
- Allow to sit 10 minutes before serving.
This recipe is a derivative from it’s meaty counterpart. It is simple, healthier and fills you in small portions or servings. Yet, another good summer addition to your table whenever it can be afforded. This dish relies on it’s veggie filling to bring out it’s character. Try grilling, braising or sauteing the ingredients. Cheers!