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.

3  Prepare the grilled vegetables: Light 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.