| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Main, Dish | 1 | Servings |
INGREDIENTS
| 1 | lb | Lasagna noodles |
| 1 | c | Ricotta cheese |
| 1 | lb | Mozzarella cheese; sliced or shredded |
| 1 | c | Grated parmesan cheese |
| 2 | Eggs | |
| 1/4 | c | Chopped parsley or spinach |
| 1 | Eggplant | |
| 1 | lg | Zucchini or 2 small |
| 1 | Onion chopped | |
| 3 | c | Marinara sauce; or other tomato sauc |
INSTRUCTIONS
1. Boil lasagna noodles according to directions, but slightly underdone, OR use new lasagna noodles that require no cooking. Drain and set aside 2. In a processor or mixer combine ricotta, eggs parsley, and parmesan until blended. Do not overmix. 3. Slice eggplant and zucchini in 1/2 inch slices. Saute onion in a large pan in about 1 Tbs olive oil. Add eggplant and zucchini and saute briefly until limp. Season with salt and pepper. Vegetables must hold their shape. 4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 cup of sauce on the bottom of pan. If noodles are cooked, start by covering the bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place 1/3 over the vegetables. Pour 1 cup of sauce over all. Repeat layering 2 more times. Try to end with a layer of noodles. Cover with sauce . Bake in 350 degree oven for 45 minutes. Can be microwaved. Cover with saran wrap and cook on high about 20 minutes. Custard (cheese and eggs ) should be set. NOTES : Can be made with broccoli, sliced portobello mushrooms or any other vegetable that will hold its shape. Recipe by: Judy Sobel Posted to JEWISH-FOOD digest V97 #227 by Judith Sobel <jcs@mindspring.com> on Aug 06, 1997
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