Grilled Vegetable Lasagna



Want everyone in the table to eat their veggies? This truly flavorful vegetarian dish will do just that!


Serves 6  
Prep Time 25 minutes  
Cooking Time 1 hour



Ingredients:

1 block cream cheese
1 teaspoon salt
1 cup pesto
Puttanesca Sauce
2 packages molo wrapper
grilled vegetables
250 grams mozzarella, coarsely grated


For the puttanesca sauce
1/4 cup olive oil
1 cup finely chopped onion
6 cloves minced garlic
2 (28-ounce) cans Roma plum tomatoes,
      broken into pieces, with juice
1 cup tightly packed, pitted, 
      chopped Kalamata olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons (about 8) minced anchovy fillets
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
salt



For the grilled vegetables
4 medium zucchini,  cut into 1/4-inch slices
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



Procedure:

1  Make the puttanesca sauce: In a large pot heat the olive oil over medium high heat. Add the onion and saute for about 6 minutes until soft and lightly caramelized. Add the garlic and cook for 2 more minutes. 


2  Add the tomatoes and the remaining ingredients and simmer for about 40 minutes until the sauce is thickened and slightly reduced. Adjust seasoning to taste, cover and set aside.

 Prepare the grilled vegetablesLight the grill or pre-heat the broiler. 



4  In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side. Set aside

5  Assemble the lasagna: Preheat oven to 350 degrees F. 



6  In a medium bowl mix the cream cheese with salt and half a cup of pesto. 



7  Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish. Cover with a layer of wonton noodles one or two layers only. 



8  Top the lasagna with a layer of cream cheese, then a layer of eggplant, zucchini, onion and red pepper, a layer of grated mozzarella, and a layer of puttanesca sauce. Repeat layering the wonton, ricotta, vegetables, mozzarella and sauce until all ingredients have been used, ending with mozzarella on top. 



9  Bake for 1 hour and 15 minutes, until the lasagna is bubbling and golden brown. Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.

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