Eggplant and zucchini with tomatoes, peppers, and yellow, white onion, garlic and baked until golden brown and tender combined. Experienced and grilled vegetables are layered between noodles with a delicious sauce, Parmesan and mozzarella cheese.Garnished with extra cheese and baked goods to brown at the edges and sauce is bubbly.
Delicious as a main dish, a Greek salad with vinaigrette, pita bread, tzatziki sauce.
Mediterranean Style Grilled Vegetable Lasagna
Ingredients:
1 large eggplant, skin, rinsed and cut into rough 1-inch pieces 2 medium zucchini, skin, rinsed and cut into rough 1-inch pieces 1 pounds cherry tomatoes, blanched and peeled 1 small red bell pepper, seeded and cut into small pieces 1 small yellow pepper, seeded and cut into small pieces 1 large white onion, cut into squares of 1 2 large garlic cloves, crushed 2 tablespoons fresh basil, so that they remain clearly visible broken 14-Cup extra virgin olive oil 23 cup pitted black olives, chopped 2 tablespoons capers, drained 34 cups grated mozzarella
Sauce: 14 cups all-purpose flour 3 tablespoons butter 2-12 cups whole milk 1 bay leaf 14 teaspoons nutmeg 12 Fresh grated Parmigiano-Reggiano
9 records oven-ready lasagna
Trim: 2 tablespoons freshly grated Parmigiano-Reggiano
Preparation:
Grilled vegetables: 1. Toss eggplant and zucchini in the salt. In the sieve. Drain 1 hour. Press to remove the bitter liquid. 2. Place on paper towels. Pat dry. 3. Preheat oven to 475 F. 4. Arrange the eggplant and zucchini pieces, cherry tomatoes, peppers, and yellow and white onion in a shallow dish. 5. Season with garlic, basil and olive oil. Toss to coat. 6. With salt and freshly ground black pepper. 7. Bake 30-40 minutes until the vegetables on the edges and well-grilled browning.
Sauce: 1. Flour, butter, milk, bay leaf, nutmeg and a small pot. Heat over medium heat until the sauce thickens and begins to boil. 2. Reduce heat. Simmer 2 minutes. 3. Add 3 tablespoons grated Parmigiano-Reggiano.
Lasagna: 1. Remove vegetables from oven when done. 2. Add the chopped olives and capers. 3. Preheat oven to 350 F. collapse 4. 14 Spoon sauce dish. 13 Spoon roasted vegetables over sauce. 5. Sprinkle with mozzarella lasagna 13 and 3 6. Repeat, ending with the remaining tomato sauce. 7. Sprinkle with Parmigiano-Reggiano cheese over tomato sauce. 8. Bake 25-30 minutes or until golden brown and bubbly. 9. Serve hot.