Sunday, February 26, 2012

Mediterranean lasagna

Mediterranean lasagna
A simple baked vegetarian pasta dish full of Italian flavors.
4 small eggplants
salt and freshly ground black pepper
1 large red bell pepper
4 large portabella mushrooms, stemmed
olive oil, for the dish
4 cups marinara sauce
8oz (227g) oven-ready lasagna
1lb (450g) mozzarella cheese, thinly sliced
15oz (420g) ricotta cheese
1⁄4 cup freshly grated Parmesan
Cut the eggplants lengthwise
1⁄2in (13mm) thick. Place in a colander on a plate and toss with
1⁄2 tbsp of salt. Let stand 30–60 minutes to draw out the bitter juices. Rinse well and pat dry
with paper towels.
Position an oiled broiler rack 6in (15cm) from the heat and preheat the broiler. Broil the
eggplant, peppers, and mushrooms for 5–10 minutes, or until they are softened but still hold their
shape. Season to taste with salt and pepper. Preheat the oven to 375°F (190°C). Lightly oil the baking dish and spoon in a spoonful of the marinara sauce. Top with a layer of pasta, some vegetables, another spoonful of sauce, then some of the mozzarella and ricotta. Repeat the layers, finishing with tomato sauce, topped with some vegetables. Sprinkle with the Parmesan. Cover the dish tightly with aluminium foil and place on a baking sheet. Bake for 30 minutes.Remove the foil and bake for 15 minutes more to brown the top. Remove from the oven and let stand 15 minutes before serving.

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