VEGTABLE LASAGNA

Sauce

Ingredients:

2 tbsp butter
10 tomatoes, cut,
2 tbsp garlic, sliced
1 bunch basil, chopped
1 onion, diced

Directions:

1. Heat olive oil in a sauce pot and add in your garlic, sauté on low heat for one minute, add in onions and adjust the heat to medium, sauté until translucent.
2. Add in remaining ingredients and simmer for two hours.
3. Remove from stove, run the sauce through a food mill and reserve.

Ricotta Filling

Ingredients:

2 lbs ricotta cheese, Fresh Cone
6 oz goat cheese, Coach Farms
4 organic eggs
1 bunch parsley, chopped
1 bunch basil, chopped
5 sprigs thyme, chopped

Directions:

1. Mix together and reserve

Vegetables

Ingredients:

1 medium zucchini, grilled
1 medium yellow squash, grilled
1 eggplant, grilled
4 red peppers, grilled and cut in quarters
Swiss Chard, wilted
8 plum tomatoes, sliced lengthwise
Olive oil

Directions:

Cut the zucchini and yellow squash on the bias, slice the eggplant and lightly salt, let sit for two hours.

Pat dry the vegetables and toss with olive oil.

Grill the vegetables.

Toss the red peppers with olive oil, and then char on grill.

In a sauté pan heat the olive oil until you see a light ripple, add in chard and wilt for three minute, stirring, place the chard in a colander and let drain.

Pre-heat oven at 350, toss the tomatoes in olive oil and place on a baking sheet in a single layer, roast for thirty minutes or until the tomatoes turn a deep red.

Lasagna

Ingredients:

Roasted tomatoes
Whole wheat pasta sheets
Mozzarella
Parmesan

Directions:

Using a casserole dish, place a small amount of the sauce on the bottom of the dish, place pasta sheet on top of the sauce.
Spread the cheese so that it only cover the pasta sheets.

Place the zucchini, yellow squash, and eggplant on top of the ricotta in a single layer. Brush a little sauce then place another pasta sheet on top.

Sauce the top of the pasta sheet and spread the cheese filling just to cover the pasta, on top of the cheese place the swiss chard, then the peppers, spread a little sauce to cover. Place a pasta sheet over the peppers, spread some of the sauce to cover the sheet and place the roasted tomatoes in a single layer covering the lasagna.

Cover and bake in a pre-heated oven(300 degrees) for two hours.

Remove the cover, and turn the oven up to 375, bake for an additional twenty minutes. Remove from the oven and let rest before cutting and serving

Chef tip:

Bake it the day before and chill, you will be able to slice it more easily.

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