Yield: 1 servings
|8 cups||Marinara sauce|
|14||Semolina lasagna noodles; cooked|
|14||Spinach lasagna noodles; cooked|
|12||Thin slices Provolone cheese; up to 14|
|Lemon ricotta mixture|
|12||Thin slices Mozzarella cheese; up to 14|
|1 cup||Parmesan cheese; grated|
|1 cup||Basil; freshly chopped|
|1 tablespoon||Extra virgin olive oil|
|1||Yellow onion; diced|
|3||Cloves garlic; finely minced|
|Salt and pepper|
|1 cup||Mushrooms; sliced|
|1½ cup||Zucchini; diced|
|1½ cup||Yellow squash; diced|
|½ teaspoon||Dried basil|
|2 cups||Tomatoes; diced|
|1||Cab tomato sauce; 20 ounce|
|Salt and pepper|
|1 cup||Milk or half and half|
|1||Clove garlic; crushed|
|3 tablespoons||Extra virgin olive oil|
|2 cups||Dry panko crumbs|
|2 pounds||Ricotta cheese|
|One lemon; Zest of|
|One lemon; Juice of|
|Salt and pepper to taste|
LEMON RICOTTA MIXTURE
In the bottom of a 9 by 13-inch baking pan, spoon ½ cup of marinara sauce. Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan. Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices). Cover the eggplant with a layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of semolina lasagna and spread the lemon ricotta mixture evenly over the top.
Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese. Top with Parmesan cheese and fresh basil.
Refrigerate the lasagna until ready to bake. Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown. Allow 15 minutes for the lasagna to set before cutting and serving.
Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes.
Add the tomatoes and cook 5 minutes more. The vegetables should be tender, but not browned. Remove to a large saucepan and add the tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or until it had thickened and the flavors are blended. Remove for the heat and season with salt and pepper to taste.
Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the ?aborigines, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.
Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet. Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender.
Lemon ricotta mixture:
Put the ricotta in a bowl and stir in the eggs; add the remaining ingredients and mix together.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9415 - INGRID CROCE Converted by MM_Buster v2.0l.