| 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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