Summer Harvest Lasagna
Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.
Sauce
3 tablespoons extra-virgin olive oil
1 onion
4 garlic cloves, minced
12 large tomatoes, chopped
1/2 cup basil, chopped (or to taste)
3 TBSP oregano, chopped (or to taste)
3 TBSP parsley, chopped (or to taste)
pinch sugar
salt and pepper (to taste)
splash dry red wine (optional)
pinch hot pepper flakes (optional)
Heat oil in large saucepan. Add onion and garlic and simmer until translucent. (optional) Add splash of dry red wine and simmer a few seconds longer. Add tomatoes, herbs, sugar, salt, pepper and hot pepper flakes. Bring to a boil and then simmer uncovered until liquid thickens (at least 1 hour). Sauce can be made ahead of time and stored in fridge for a few days or in freezer up to a couple months.
Lasagna
Lasagna Noodles (prepared according to package)
1 medium eggplant
3 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and cut into 1/3-inch-thick slices
2 eggs, lightly beaten
1 containers (15 oz each) ricotta
1/3cup grated Parmesan
2 cups shredded mozzarella
1/2 teaspoon grated nutmeg
Prepare a large pan or water for boiling noodles.
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Cut eggplant and zucchini into 1/3-inch-thick slices. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant and zucchini in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Meanwhile, move 1 rack to middle position and leave oven on but lower to 375°F.
Boil lasagna noodles according to package directions. Once boiled, lay out flat onto wax paper to prevent drying out and sticking together.
Whisk together ricotta, eggs, nutmeg and 1 teaspoon pepper.
Spread a thin layer of sauce in the bottom of a rectangle baking dish. Assemble first layer of noodles over sauce. Top with half of zucchini in 1 layer, thin layer of sauce, 1/3 ricotta mixture, a sprinkle of mozzarella and another layer of noodles. Make another layer with all of eggplant, thin layer of sauce, 1/3 ricotta mixture, a sprinkle of mozzarella and another layer of noodles. Assemble the last layer with the remaining zucchini, thin layer of sauce, remaining ricotta, a sprinkle of mozzarella and a final layer of noodles. Cover completely with remaining sauce, a sprinkle of mozzarella and grated Parmesan.
Cover pan with foil and bake 20 minutes. Uncover and bake until golden and bubbling.
Let stand in pan10 minutes before cutting and serving.
Sauce
3 tablespoons extra-virgin olive oil
1 onion
4 garlic cloves, minced
12 large tomatoes, chopped
1/2 cup basil, chopped (or to taste)
3 TBSP oregano, chopped (or to taste)
3 TBSP parsley, chopped (or to taste)
pinch sugar
salt and pepper (to taste)
splash dry red wine (optional)
pinch hot pepper flakes (optional)
Heat oil in large saucepan. Add onion and garlic and simmer until translucent. (optional) Add splash of dry red wine and simmer a few seconds longer. Add tomatoes, herbs, sugar, salt, pepper and hot pepper flakes. Bring to a boil and then simmer uncovered until liquid thickens (at least 1 hour). Sauce can be made ahead of time and stored in fridge for a few days or in freezer up to a couple months.
Lasagna
Lasagna Noodles (prepared according to package)
1 medium eggplant
3 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and cut into 1/3-inch-thick slices
2 eggs, lightly beaten
1 containers (15 oz each) ricotta
1/3cup grated Parmesan
2 cups shredded mozzarella
1/2 teaspoon grated nutmeg
Prepare a large pan or water for boiling noodles.
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Cut eggplant and zucchini into 1/3-inch-thick slices. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant and zucchini in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Meanwhile, move 1 rack to middle position and leave oven on but lower to 375°F.
Boil lasagna noodles according to package directions. Once boiled, lay out flat onto wax paper to prevent drying out and sticking together.
Whisk together ricotta, eggs, nutmeg and 1 teaspoon pepper.
Spread a thin layer of sauce in the bottom of a rectangle baking dish. Assemble first layer of noodles over sauce. Top with half of zucchini in 1 layer, thin layer of sauce, 1/3 ricotta mixture, a sprinkle of mozzarella and another layer of noodles. Make another layer with all of eggplant, thin layer of sauce, 1/3 ricotta mixture, a sprinkle of mozzarella and another layer of noodles. Assemble the last layer with the remaining zucchini, thin layer of sauce, remaining ricotta, a sprinkle of mozzarella and a final layer of noodles. Cover completely with remaining sauce, a sprinkle of mozzarella and grated Parmesan.
Cover pan with foil and bake 20 minutes. Uncover and bake until golden and bubbling.
Let stand in pan10 minutes before cutting and serving.
