FIRE OR OVEN ROASTED VEGETABLE LASAGNA.
FIRE OR OVEN ROASTED LASAGNA INGREDIENTS: SERVES Serves 6-8 • 1 lb. lasagna noodles, boiled al-dente in salted water, cooled and laid flat aside • 6 Chinese eggplant, sliced lengthwise, ¼ inch slices, roasted (do not peel) • 6 zucchini, sliced lengthwise, ¼ inch slices, roasted (do not peel) • 4 roasted red bell peppers • 1 head roasted garlic • 2 large yellow onion, sliced into ¼ inch rounds and roasted • 1 cup extra virgin olive oil • 2 Teaspoon(s) kosher salt • 1 Teaspoon(s) ground black pepper • 1 can or 2 cups diced tomatoes or Roast and then dice. • 1 Tablespoon(s) fresh basil, chopped fine • 1 tomato sauce, 8 oz. • ½ lb. Mozzarella cheese, grated • ½ lb. goat cheese • 1 cup Bread crumbs • ½ cup grated Parmigiano-Reggiano cheese DIRECTIONS: ● Dip the zucchini, the eggplant and the onion rounds in the olive oil and salt and pepper. Grill slices on a barbeque until soft. Grill the onions until they are golden on both sides. Set aside and let cool. ● Roast peppers and garlic ● Peel peppers and squeeze out garlic and set aside. ASSEMBLY: ● In a lasagna pan, assemble the lasagna by layering: 1. Layer of lasagna noodles, layer of zucchini & onions, layer of Mozzarella and goat cheese, layer of sauce mixture. 2. Layer of noodles, layer of eggplant & onions, layer of Mozzarella and goat cheese, layer of sauce mixture. 3. Layer of noodles, layer of roasted bell peppers, remaining zucchini and onions, layer of mozarella and goat cheese, a layer of the sauce mixture, and a layer of noodles. 4. Lightly salt and pepper each layer. 5. Top the final layer of noodles with the remaining sauce mix and sprinkle with bread crumbs and Parmigiano-Reggiano cheese 6. In the tomato sauce and the diced tomatoes, combine the basil, salt, pepper and roasted garlic. Divide and pour this over the layers. 7. Sprinkle the top with bread crumbs and Parmesan cheese. COOKING: 1. Bake, covered with foil, in a 375℉ oven for 30 minutes. Remove the foil and bake another 15-20 minutes to brown the top. 2. Serve hot as a main dish or a side dish. COOKS NOTE* 1. There are many vegetables that can be roasted and would serve well in this dish. Experiment with your favorites.
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