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Receta Grilled Vegetable Lasagna With Puttanesca Sauce And Pesto Oi
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Ingredientes
- 2 lb ricotta
- 1 tsp salt Pesto Oil (see below) Puttanesca Sauce (see below)
- 1 1/4 lb lasagna noodles Grilled Vegetables (see below)
- 8 ounce mozzarella coarsely grated
- 1/4 c. extra virgin olive oil
- 1 c. finely-minced onion
- 6 x garlic cloves chopped
- 2 can Roma plum tomatoes - (28 ounce ea) broken into pcs, with juice
- 1 c. minced pitted Kalamata olives - (tightly
- 2 Tbsp. tomato paste
- 2 Tbsp. liquid removed capers
- 2 Tbsp. chopped anchovy fillets - (abt 8)
- 1/2 tsp dry crushed basil
- 1/2 tsp dry crushed red pepper flakes Salt to taste
- 2 x garlic cloves chopped
- 2 c. basil leaves - (loosely packed)
- 1 c. extra-virgin extra virgin olive oil
- 1 tsp salt
- 4 med zucchini cut lengthwise into 1/4" slices
- 4 x red or possibly yellow bell peppers roasted, seeded, and peeled
- 2 med eggplants - (abt 1 1/2 lbs) cut 1/4" rounds
- 2 lrg yellow onions cut 1/4" rounds
- 1/4 c. extra-virgin extra virgin olive oil
Direcciones
- Preheat oven to 350 degrees. In a medium bowl mix the ricotta cheese with salt and half a c. of Pesto Oil.
- Lightly grease a large rectangular baking dish, then spoon 1/2 c. of 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 till all ingredients have been used, ending with mozzarella on top.
- Bake till the lasagna is bubbling and golden, about 1 hour and 15 min. Allow to rest 10 min before serving, drizzled with some of the remaining pesto oil.
- For Puttanesca Sauce: In a large pot heat the extra virgin olive oil over medium-high heat. Add in the onion and saute/fry till soft and lightly caramelized, about 6 min. Add in the garlic and cook an additional 2 min. Add in the tomatoes and the remaining ingredients and simmer till the sauce is thickened and slightly reduced, about 40 min. Adjust seasoning to taste, cover and set aside.
- For Pesto Oil: In the bowl of a food processor or possibly blender place the garlic and basil and process on high while adding the extra virgin olive oil in a steady stream. Continue to process till well blended, season with salt to taste and set aside till ready to assemble lasagna.
- For Grilled Vegetables: Light the grill or possibly pre-heat the broiler.
- In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or possibly non-stick baking sheets. Grill or possibly broil in batches, turning the vegetables once, till they are tender, lightly browned, and have released most of their moisture, about 5 to 6 min per side.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 8 servings | |
| Calories 992 | |
| Calories from Fat 571 | 58% |
| Total Fat 64.75g | 81% |
| Saturated Fat 19.25g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 828mg | 35% |
| Potassium 934mg | 27% |
| Total Carbs 74.02g | 20% |
| Dietary Fiber 8.5g | 28% |
| Sugars 9.66g | 6% |
| Protein 31.75g | 51% |
