| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Asian |
Stern1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Plum tomatoes; cut into quarters 1 |
|
|
; kg |
| 1 |
lb |
Asian eggplants; (about 4), sliced in |
|
|
; 1/2 "/1cm rounds |
|
|
; 500 g |
| 1 |
lb |
Zucchini; (about 2) sliced in |
|
|
; 1/2"/1cm rounds 500 |
|
|
; g |
| 1/2 |
lb |
Portobello mushrooms; cleaned and cut |
|
|
; into 3/4" chunks |
|
|
; 250 g |
| 2 |
|
Red peppers; cut into chunks 2 |
| 1 |
lg |
Onion; cut into 8 wedges 1 |
| 1/4 |
c |
Olive oil 50 mL |
| 1 |
ts |
Salt 5 mL |
| 1/2 |
ts |
Pepper 2 mL |
| 2 |
|
Heads garlic 2 |
| 3/4 |
lb |
Lasagna noodles; broken up, or |
|
|
; papardelle 375 g |
| 2 |
c |
Tomato sauce 500 mL |
| 1 |
lb |
Ricotta cheese 500 g |
| 1/4 |
c |
Chopped fresh basil 50 mL |
| 1 |
tb |
Fresh oregano 15 mL |
| 1/2 |
lb |
Fresh mozzarella; cut into chunks 250 |
|
|
; g |
| 2 |
tb |
Grated Parmigiano Reggiano 25 mL |
INSTRUCTIONS
Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on
baking sheets lined with parchment. Drizzle with olive oil and
sprinkle with salt and pepper. Cut 1/4 off top of garlic and wrap in
aluminum foil. Roast vegetables and garlic in a preheated 400F/200C
oven for 45 to
50 minutes.
Meanwhile, cook noodles in lots of boiling salted water. Drain, rinse
with cold water, and drain well.
In a very large bowl combine noodles with vegetables. Squeeze garlic
out of the shell and into mixture. Add tomato sauce, ricotta, basil,
oregano and mozzarella. Taste and add salt and pepper if necessary.
Transfer mixture to a large casserole and sprinkle with cheese. Bake
in a preheated 350F/180C oven for 40 minutes.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.
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