Ingredients:

• 2 boxes lasagna pasta

Vegetables:

• 1 med eggplant
• 1 med yellow squash
• 1 med green zucchini
• 1 red bell pepper

Cheese Filling:

• 1 large bag of shredded mozzarella cheese
• 1 large container of ricotta cheese
• 1 egg
• dry parsley

Tomato Sauce:

• See previous “Meatballs and Tomato Sauce” Episode

Method:

Pasta:

1. Bring a large pot of salted water to a boil and add all of the pasta, be sure to stir the pasta to keep it from sticking to one another.
2. When pasta is cooked to al-dente strain some of the water out and add ice to the pot to cool down the pasta.
3. When the pasta is cooled strain and coat with some vegetable oil to keep the pasta from sticking.
4. Place the pasta to the side for later use.

Vegetables:

1. Slice all of the vegetables on a bias about 1/4 inch thick, drizzle with salt and pepper and grill.
2. Be careful not to over cook the vegetables since you will be cooking them in the oven later.

Cheese Filling:

1. In a mixing bowl combine ricotta cheese, egg and dry parsley for color and salt and pepper to taste.
2. Mix well and set aside.

Putting it all together:

1. Cover the bottom of a large baking pan with tomato sauce, then layer the lasagna pasta, ricotta cheese, grilled vegetables finally the mozzarella cheese.
2. Repeat layering until pan is full.
3. Cover the top of your dish with the remaining mozzarella cheese.
4. Cover with foil and place in a 350 degree oven for 45-60 minutes or until hot in the center.
5. When lasagna is almost done remove foil to make cheese on top crispy.

Podcast Video [ 9:52 ] Download