1 Cup tightly packed, pitted, chopped kalamata olives
2 T tomato paste
2 T drained capers
2 T (about 8) minced anchovy fillets
1/2 tsp dried basil and crushed red pepper flakes
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, mix the ricotta cheese with salt and half a cup
of pesto oil.
Lightly grease large rectangular baking dish, then spoon 1/2 C
Puttanesca sauce onto the bottom of the dish. cover with a layer
of lasagna noodles. Top the lasagna with a layer of ricotta, then
a layer of eggplant, zucchini, onion and red pepper, a layer of
grated mozzarella, and a layer of puttanesca sauce.
Repeat layering the lasagna, ricotta, vegetables, mozzarella and
sauce in this manner until all ingredients hae been used, ending
with mozzarella on top.
Bake until the lasagna is bubbling and golden brown, about 1
hour 15 minutes. Allow to rest 10 minutes before serving,
drizzle with remaining pesto oil.
For Puttanesca Sauce- Add onion to saute pan with olive oil over
medium heat. Saute until soft and lightly caramelized, about 6
minutes. Add garlic and cook an additional 2 minutes. Add the
tomatoes and the remaining ingredients and simmer until the
sauce is thickened and slightly reduced, about 40 minutes.
Adjust seasonings , cover and set aside.
Pesto Oil-
2 cloves garlic, minced
2 cups loosely packed basil leaves
1 C olive oil
1 tsp salt.
In food processor, blend garlic and basil and process on high
while adding the olive oil in a steady stream. Continue to
process until well blended, season with salt to taste and set
aside until ready to assemble lasagna.
For grilled vegetables, cut 4 medium zucchini lengthwise into
1/4 inch slices, 4 red or yellow bell peppers, roasted, seeded and
peeled, 2 medium eggplants cut into 1/4 inch rounds, 2 yellow
onions cut into 1/4 inch rounds and 1/4 C olive oil.
Preheat broiler- In large shallow bowl, toss the eggplant,
zucchini, bell pepper and onion with oil and salt. if using broiler,
arrange vegetables in single layer on 2 lightly greased or non-
stick baking sheets. Grill or broil in batches, turning the
vegetables once, until they are tender, lightly browned and have
real ease most of their moisture, about 5 to 6 minutes per side.
Originally Submitted
12/5/2012
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