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DAPHNE OZ Eggplant & Zucchini Lasagna

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ingredients
EGGPLANT & ZUCCHINI LASAGNA
2 medium eggplants (sliced 1/4-inch thick rounds)
2 medium zucchini (sliced 1/4-inch thick lengthwise)
2 teaspoons olive oil
1/2 pound fresh pasta sheets
2 cups Mario’s Basic Tomato Sauce
1 cup fresh ricotta cheese
1 recipe Mario’s Classic Basil Pesto
Kosher salt and freshly ground black pepper (to taste)
MARIO’S CLASSIC BASIL PESTO
2 1/2 cups basil leaves (chopped)
2 cloves garlic
2 tablespoons pine nuts (raw)
1/4 cup Parmigiano-Reggiano (freshly grated)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 400??F. Line 2 baking sheets with foil.
In a large bowl, add the eggplant and zucchini. Drizzle with olive oil and season with salt and pepper. Toss to combine. Place the eggplant and zucchini onto baking sheets, spreading the vegetables out into an even layer. Bake in oven for 10-15 minutes.
For the pasta: Bring a large pot of water to a boil. Season with salt. Prepare a water bath.
Add the fresh pasta sheets to boiling water, cook until al dente, about 1-2 minutes. Remove the pasta sheets to a water bath to stop the pasta from cooking. Once the sheets have cooled. Remove to a baking sheet lined with parchment between layers to prevent sticking.
To assemble the lasagna: Increase oven temperature to 425??F.
In a 9″x13″ baking dish, add a large spoonful of tomato sauce. Add a layer of pasta on top of the sauce. Layer the eggplant and zucchini, spoon tomato sauce onto the vegetables, then dot with 1/3 of the ricotta. Add a layer of pasta on top. Repeat the layers twice, finishing vegetables, tomato sauce and ricotta dollops. Place in oven and bake for 25-30 minutes.
Remove from oven and allow to sit for 10 minutes before serving. Top with basil pesto and serve.
For Classic Basil Pesto: In the bowl of a food processor, combine the garlic, basil, and pine nuts. Pulse and chop until almost blended. With the food processor running, drizzle in the olive oil and pulse until combined. The resulting pesto should be a little chunky and not too wet. Add the grated Parmigiano-Reggiano and pulse a couple times just to combine. Season to taste with salt and pepper. Set the sauce aside so that the flavors will meld.
Tip: Replace eggplant and zucchini with favorite seasonal vegetables.

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