INGREDIENTS

INSTRUCTIONS

MARINARA SAUCE
BREADED EGGPLANT
LEMON RICOTTA MIXTURE
In the bottom of a 9 by 13-inch baking pan, spoon 1/2 cup of marinara
sauce. Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the
bottom of the pan. Pour 1 cup of marinara sauce over the pasta, followed by
1 layer of breaded eggplant (about 8 slices). Cover the eggplant with a
layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of
semolina lasagna and spread the lemon ricotta mixture evenly over the top.
Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of
Provolone cheese. Top with Parmesan cheese and fresh basil.
Refrigerate the lasagna until ready to bake. Bake for 45 to 55 minutes at
350 degrees until bubbly and golden brown. Allow 15 minutes for the lasagna
to set before cutting and serving.
Marinara sauce:
Heat olive oil in nonreactive saucepan. Saute the onion, garlic, salt and
pepper until tender. Stir in the mushrooms and saute for 2 minutes. Add the
zucchini, yellow squash, thyme, oregano, and basil and saute for 5 minutes.
Add the tomatoes and cook 5 minutes more. The vegetables
should be tender, but not browned. Remove to a large saucepan and add the
tomato sauce and the bay leaf. simmer the sauce for about 30 minutes or
until it had thickened and the flavors are blended. Remove for the heat and
season with salt and pepper to taste.
Breaded eggplant:
Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and
arrange the slices on a plate at an angle. Put a weight on top of it to
sweat the ?aborigines, allowing the juices to drain for 1 to 2 hours. Dry
the eggplant slices with a paper towel.
Mix the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed
garlic into the olive oil in a cup. Lightly coat a baking sheet with the
garlic-olive oil mixture.
Dip each slice of eggplant on both sides in the egg batter and then into
the bread crumbs. Tap in the bread crumbs with your palm to get a good
adherence to the surface. Shake off the excess crumbs and place breaded
slices of eggplant on the baking sheet. Bake for about 10 minutes on each
side at 375 degrees until the eggplant is tender.
Lemon ricotta mixture:
Put the ricotta in a bowl and stir in the eggs; add the remaining
ingredients and mix together.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9415 - INGRID CROCE
Converted by MM_Buster v2.0l.

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