Emprimir
Correo Electrónico
Add a photoRaciónes: 1
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 .
- 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.
- NOTES : Can be made with broccoli, sliced portobello mushrooms or possibly any other vegetable which will hold its shape.
