Receta Lasagna Without Using Your Noodle.

de Mary Cokenour

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Ingredientes

1 cup Italian flavored
bread crumbs
2 eggs
½ cup milk
1 small green bell pepper
1 pint grape tomatoes
1 Tbsp. olive oil
½ tsp salt
½ tsp garlic powder
1 (32 oz.) container
part-skim ricotta cheese
1 (8 oz.) package finely
shredded mozzarella cheese; divided in half
3 cups homemade pasta
sauce
Preheat oven to 350F;
spray baking sheet with nonstick cooking spray, and a 2 and ½ quart baking
dish.
Cut ends off the eggplant
and peel off skin; cut into ¼ inch slices.
Place bread crumbs onto flat plate; lightly beat eggs and milk together
in a wide mouth bowl. Dip the eggplant
slices into the egg mixture, then lightly bread on both sides; place on baking
sheet. Bake for 5 minutes on one side; turn
over, bake for another 5 minutes; remove from oven, but keep oven at 350F.
While eggplant is baking;
take seeds out of the bell pepper, cut into strips and then dice; cut the
tomatoes into halves. In a 10 inch
skillet, heat olive oil on medium-high; add in the bell pepper, tomatoes, salt
and garlic powder. Sauté for 5 minutes,
remove from heat.
In a medium bowl, combine
ricotta and 4 ounces of shredded mozzarella; if using whole milk ricotta, add
one egg when mixing to achieve smoothness.
In the sprayed baking
dish, spread one cup of sauce on the bottom; place 3 slices of eggplant on
bottom. Spread half the cheese mixture
over the eggplant; spread half the vegetable mixture over the cheese. Repeat process: one cup sauce, 3 eggplant,
half cheese, half vegetables, one cup sauce and remaining eggplant slices. Top the entire casserole with the other half
of the shredded mozzarella; bake for 30-35 minutes (cheese is melted and sauce