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Receta Grilled Vegetable Lasagna With Puttanesca Sauce And Pesto Oi
by Global Cookbook

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

  1. Preheat oven to 350 degrees. In a medium bowl mix the ricotta cheese with salt and half a c. of Pesto Oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For Grilled Vegetables: Light the grill or possibly pre-heat the broiler.
  7. 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.
  8. This recipe yields 8 to 10 servings.