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Eggplant Afternoon
Tim Stevenson
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La Belle Cuisine
Emeril’s Grilled Vegetable Lasagna
Recipe courtesy of
Emeril Lagasse and
Good
Morning America
Puttanesca Sauce:
1/4 cup olive oil
1 cup finely chopped onion
6 cloves garlic, minced
Two 28 ounce cans Roma tomatoes,
broken into pieces, with juice
1 cup tightly packed, pitted,
chopped Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets
(about 8 fillets)
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed red pepper flakes
Salt
1. In a large pot, heat
the olive oil over medium-high heat.
2. Add the onion and sauté until soft and lightly caramelized,
about 6
minutes.
3. Add the garlic and cook an additional 2 minutes.
4. Add the tomatoes and the remaining ingredients and simmer
until
the sauce
is thickened and slightly reduced, about 40
minutes.
5. Adjust seasoning to taste, set aside and cool.
Grilled Vegetables:
4 medium zucchini
4 red or yellow bell peppers,
roasted, seeded and peeled
2 medium eggplants (about 1 1/2 pounds),
cut into 1/4-inch rounds
2 large yellow onions, cut into
1/4-inch rounds
1/4 cup extra virgin olive oil
1. In a large shallow bowl, toss the vegetables with the
olive oil
and salt.
2. If using the broiler, arrange the vegetables in a single layer on
two
lightly greased or non-stick baking sheets.
3. Grill or broil in batches, turning the vegetables once, until they
are
tender, lightly browned and have released the majority of
their
moisture
(about 5-6 minutes per side).
Pesto Oil:
2 cloves garlic, minced
2 cups loosely packed basil leaves
1 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1. In the bowl of a food processor or a blender, place the
garlic and
basil and blend to a paste.
2. With the motor running, slowly drizzle the oil into the paste and
season
with the salt and pepper. Remove from the processor/
blender and reserve.
Lasagna:
1 1/4 pounds lasagna noodles
2 pounds ricotta cheese
1/2 pound mozzarella cheese, coarsely grated
Puttanesca sauce
Grilled vegetables
Pesto oil
Assembling the Lasagna:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl mix the ricotta cheese with 1/2 cup of
pesto oil.
3. Lightly grease a rectangular baking dish, then spoon 1/2 cup
Puttanesca
Sauce onto the bottom of the dish.
4. Cover with a layer of lasagna noodles.
5. Top the lasagna with a layer of ricotta cheese, then a layer of
eggplant,
zucchini, onion, red pepper, a layer of grated
mozzarella
cheese, and
a
layer of Puttanesca Sauce.
6. Repeat layering the lasagna, ricotta, vegetables, mozzarella
and
sauce
in
this manner until all the ingredients have been
used,
ending with
mozzarella
cheese on top.
7. Bake until the lasagna is bubbling and golden brown, about
1 hour
and
15
minutes.
8. Allow to rest 10 minutes before serving, drizzled with the
remaining
Pesto Oil.
Recipe courtesy of Emeril Lagasse, © 2000.
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