Fresh Summer Vegetable Lasagne
Its that time of year when you can’t keep up with the vegetable garden output, or if you are in the city, the markets are packed with great vegetables. This lasagne recipe is for individual portions and you can substitute whatever you have in abundance.
Warning: it scores a little high on the labor intensive-o-meter, but its still worth it. Sharon, this recipe is for you!
4 squares of fresh pasta for each portion
Enough of the following vegetables to make one layer
1?4 cup ricotta per serving
1?4 cup mozzarella per serving
2 Tablespoons of Pesto sauce (basil, extra virgin olive oil, fresh garlic, parmigiana cheese) per serving
1?2 cup flour with a pinch or two of salt
1 Tablespoon per serving of tomato sauce
Slice the eggplant and zucchini into thin slices. Dip in an egg mixture and then into a flour and salt mixture. Lightly fry and set aside on absorbent paper.
Blanch the fresh pasta in boiling water for 1 minute and then rinse in cold water and hold on the side
Mix the ricotta with 1 tablespoon per serving of tomato sauce and set aside.
Slice the tomatoes (I used a plum tomato inside and cherry tomatoes on top, I could make Heinz ketchup right now I have so many varieties of tomatoes laying around the kitchen) and set aside
Slice the mozzarella
Hang in there, you are up to the fun part.
Lay a pasta sheet on a non-stick oven pan
Layer the eggplant-zucchini-summer squash
Next lay another sheet of pasta
Now comes the ricotta-tomato sauce layer
Sheet of pasta (you’ve got it down by now, right?)
Fresh tomatoes, give them a little salt sprinkle and a taste of olive oil and the mozzarella on top. Have extra basil laying around, shred some basil on the layer as well
Top pasta sheet gets a few more slices of tomatoes on top
Bake at 350 for 1?2 hour, or until the top tomatoes look nice and ‘roasty’.
Remove from the oven and spoon the pesto sauce over the top before serving.
Piece of bread, nice salad, glass of wine and all is right with the world.