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Ingredientes
- 1 Tbsp. Extra virgin extra virgin olive oil
- 1/2 med -size yellow onion (about 1 c), finely diced Salt and pepper
- 1/2 tsp Dry basil
- 6 x Cloves garlic, finely minced
- 1/4 c. Dry red wine
- 1 can (28-ounce) tomatoes with juice, pureed
- 1 x Bay leaf B: THE AUBERGINE
- 2 1/2 lb Japanese aubergine, sliced 1/2" thick diameter
- 3 Tbsp. Extra virgin extra virgin olive oil
- 2 x Cloves garlic, finely minced Salt and pepper C: RICOTTA CUSTARD
- 1 lb Ricotta cheese
- 2 x Large eggs, beaten
- 1/3 c. Parmesan cheese, grated
- 3 pch Freshly grated nutmeg
- 1/2 tsp Salt
- 1/8 tsp Pepper D: HERB BECHAMEL RECIPE
- 2 1/2 c. Lowfat milk
- 2 Tbsp. Unsalted butter
- 3 Tbsp. Unbleached white flour Several leaves parsley, sage, thyme, and majoram bundled together
- 1/4 tsp Salt
- 1/8 tsp Pepper E: ASSEMBLING LASAGNA
- 2/3 c. Parmesan cheese, grated
- 1 1/4 c. Provolone cheese, grated
- 1 1/4 c. Mozzarella cheese, grated
- 1/2 c. Minced fresh basil
- 1 lb Fresh pasta sheets
Direcciones
- A: TOMATO SAUCE-Heat the extra virgin olive oil in a saucepan. Add in the onion, 1/2 teaspoon salt, a healthy pinch of pepper, and the basil; saute/fry over medium heat till soft, 5 to 7 minutes. Add in the garlic and saute/fry for 5 minutes., then add in the wine and simmer 1 to 2 minutes., till pan is nearly dry. Add in tomatoes, 1/4 tsp. salt, and bay leaf; simmer, uncovered, for 30 minutes. Season with salt and pepper to taste.
- B: THE AUBERGINE-Preheat the oven to 375 degrees F. Toss the aubergine with the extra virgin olive oil, the garlic, 1/2 teaspoon salt, and a few pinches of pepper.
- Place the slices on a baking sheet and bake for 15-20 minutes., till slices are soft in center. Cold and slice into thick strips. Season to taste with salt and pepper. The aubergine should be very flavorful.
- C: RICOTTA CUSTARD-Place the ricotta in a mixing bowl and stir in Large eggs; add in remaining ingredients and mix thoroughly.
- D: HERB BECHAMEL-Heat lowfat milk in a saucepan. Heat the butter in a separate pan, add in flour, and cook the resulting roux over low heat for 2-3 minutes., stirring constantly. When the lowfat milk is scalded, pour it onto the roux a little at a time, whisking continuously. Add in the bundled herbs, salt, and pepper. Cook over low heat for 10 minutes. Remove the herbs just before assembling lasagna.
- E: ASSEMBLING THE LASAGNA-Toss the cheeses together and set aside 1/3 c. to sprinkle on top during baking. Reserve 1 tbsp basil to sprinkle on top after baking. When you're ready to assemble lasagna, preheat oven to 350 degrees F. In bottom of a 9 by 13-inch baking pan, spread 1 1/2 c. tomato sauce and cover it with a layer of pasta. Pour another c. of sauce over the pasta, followed by half the aubergine. Sprinkle with half the mixed cheeses, half the minced basil, and another layer of pasta. Spread the ricotta custard proportionately over the pasta and cover with another layer of pasta. Add in a last c. of tomato sauce and then rest of aubergine and basil; follow with the rest of the cheese and a final layer of pasta. Top with the bechamel. Cover and bake for 20 minutes. Sprinkle with the reserved 1/3 c. cheeses, and bake, uncovered, till the bechamel has set, 10-15 minutes. Remove from the oven and sprinkle with reserved basil.
- NOTES : For more intense basil flavor, substitute pesto for the basil.
- Spread the sauce over the layers of aubergine, then sprinkle with the cheese. You can also make the lasagna without bechamel, using tomato sauce in its place. Double the sauce recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 8 servings | |
| Calories 457 | |
| Calories from Fat 274 | 60% |
| Total Fat 30.85g | 39% |
| Saturated Fat 15.41g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 797mg | 33% |
| Potassium 551mg | 16% |
| Total Carbs 18.08g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 7.34g | 5% |
| Protein 26.94g | 43% |
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