2 cups of your favorite marinara sauce (I like Trader Joe's or Classico if you don't have homemade))
2 zucchinis or yellow squash
2 small eggplant
1 large sweet onion
8 ounces fresh mushroom (portabellas work well but smaller will do)
Two large sweet peppers- green, red, orange, or yellow
1 pound of ricotta cheese (I use lowfat)
8 ounces shredded mozzarella
1/2 cup shredded or grated parmesan cheese
2 eggs
1/2 teaspoon garlic powder or crushed garlic
2 teaspoons finely chopped parsley or basil (optional)
1/2 teaspoon salt
a few grinds of fresh black pepper
olive oil
deep 9 - 10 by 12 - 14 inch baking dish or lasagne pan
You can substitue other vegetables and leave out ones you don't like.
Instructions
Wash squash and eggplant and trim ends. Slice lengthwise into 1/4(squash) to 1/2 (eggplant) inch thick slices. Sprinkle slices heavily with salt and place in a colander over the sink to let the juices drain out, about 1/2 hour. Then rinse well with cool water and pat dry.
Seed the peppers and cut into 1 inch strips lengthwise for grilling. Peel and trim onion and cut into 1/3 inch rings for grilling. Slice mushrooms. Drizzle a little olive oil over all of the vegetables, keeping them separate.
Set up gas grill with medium-low flame. The grates for vegetables with holes in them make it easier to grill the vegetables without falling into the flame. Grill the eggplant and zucchini first, about 5 to 10 minutes on the first side, and 5 on the second until tender. Remove and grill onion slices and peppers the same way, until a little charred on the edges. Cook the mushrooms last as they cook in just 5 minutes. You can grill the vegetables ahead of time and refrigerate them until you are ready to make the dish, just keep them in separate containers.
Mix together the ricotta, 1/2 cup of mozzarella, the parmesan, garlic, salt, pepper and herbs.
Spread 1/2 cup of the marinara sauce in the bottom of the lasagne pan. Put on a single layer of eggplant and then a layer of onions, 1/4 cup of mozzarella, then peppers, then zucchini then mushrooms. Put 1/2 cup of the marinara sauce over the vegetables then spread the ricotta mixture over. Top with more layers of vegetables, sauce and 1/4 cup of mozzarella. Make the last layer zucchini and spread the last 1/2 cup of the marinara on top.
Cover with foil and bake at 375 for 1 hour, until all bubbly. (I use convection oven- regular oven will take a bit longer). Remove foil, sprinkle top with 1 cup shredded mozzarella and bake 5 more minutes until cheese is melted. Let sit 1/2 hour, then cut in squares and serve.
Serving
Suggestions
Big green salad to go with and you have a great vegetarian dinner!
Originally Submitted
8/18/2012
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