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Receta Eggplant Lasagna
by Global Cookbook

Eggplant Lasagna
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Ingredientes

  • 1 lb Lasagna noodles
  • 1 c. Ricotta cheese
  • 1 lb Mozzarella cheese, sliced or possibly shredded
  • 1 c. Grated parmesan cheese
  • 2 x Large eggs
  • 1/4 c. Minced parsley or possibly spinach
  • 1 x Eggplant
  • 1 lrg Zucchini or possibly 2 small
  • 1 x Onion minced
  • 3 c. Marinara sauce, or possibly other tomato sauc

Direcciones

  1. Boil lasagna noodles according to directions, but slightly underdone, Or possibly use new lasagna noodles which require no cooking. Drain and set aside
  2. In a processor or possibly mixer combine ricotta, Large eggs parsley, and parmesan till blended. Don't overmix.
  3. Slice eggplant and zucchini in 1/2 inch slices. Saute/fry onion in a large pan in about 1 Tbs extra virgin olive oil. Add in eggplant and zucchini and saute/fry briefly till limp. Season with salt and pepper. Vegetables must hold their shape.
  4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 c. of sauce on the bottom of pan. If noodles are cooked, start by covering the bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place 1/3 over the vegetables. Pour 1 c. of sauce over all. Repeat layering 2 more times. Try to end with a layer of noodles. Cover with sauce .
  5. Bake in 350 degree oven for 45 min. Can be microwaved. Cover with saran wrap and cook on high about 20 min. Custard (cheese and Large eggs ) should be set.
  6. NOTES : Can be made with broccoli, sliced portobello mushrooms or possibly any other vegetable which will hold its shape.