1 C. tightly packed pitted chopped kalamata olives
2 T. paste
2 T. capers
2 T. anchovy fillets
1/2 t. basil
1/2 t. crushed red pepper
salt
Instructions
Heat oven to 350 degrees. In a bowl, mix ricotta with salt and 1/2 C. pesto oil. Grease rectangular baking dish, spoon 1/2 C. sauce, layer lasagna, layer ricotta, layer grilled veggies, layer mozzarella, layer sauce. Repeat lasagna, ricotta, veggies, mozzarella sauce end with mozzarella. Bake 1 hour 15 minutes. Rest 10 minutes. Drizzle with pesto oil.
Puttanesca Sauce- Heat oil, add onion, saute till soft and carmelized about 6 minutes, add garlic, cook 2 minutes. Add tomatoes and rest, simmer 40 minutes, season.
Pesto Oil- 2 cloves garlic, minced, 2 C. loosely packed basil leaves, 1 C. olive oil, 1 t. salt. Food processor, garlic, basil, add oil steady stream until well blended, season.
Grilled Vegetables- 4 medium zucchini sliced lengthwise, 4 red or yellow peppers, seeded, peeled, 2 medium eggplants, sliced, 2 large yellow onions, sliced, 1/4 C. oilive oil. Toss vegetables with oil and salt, under broiler, turn vegetables once, when tender, lightly browned, release their moisture, 5 to 6 minutes per side.
Originally Submitted
1/30/2009
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