Melanzane and Zucchini Lasagna by Marla Gulley Roncaglia

Melanzane and Zucchini Lasagna




Ingredients:
2 large eggplant/aubergine/melanzane, peeled and sliced lengthwise in medium thick slices,
2-4 large zucchini
4-6 large tomatoes, fresh or a large can of crushed or diced tomatoes
Basil, handful fresh, julienned
1 large or 2 medium eggs500g (2-12 oz containers) Ricotta
200g (1c ) Parmesan or other hard grating cheese, and a bit more for topping
1/4 t or less nutmeg, fresh grated
Salt and pepper
Hot red pepper

Feel free at add any tidbits of goat or other flavorful cheese you might have kicking around begging to get used up. This recipes lends it self to much variation.
Method:
Wash and prepare your vegetables, slicing them lengthwise so the are about 1/4″/1/2cm thick. Heat your grill up and begin grilling your vegetables, while you prepare the remainder of your ingredients.
Wash and pat dry the basil and cut up into thing strips, or if you prefer, tear into bite size bits
In a bowl, mix together the ricotta, egg and Parmesan cheese. Add a few good gratings of nutmeg.
Season the cheese mixture with salt, pepper and a pinch of hot pepper.
Take a 9″x13″pan, or something equivalent, and grease with olive oil or or line with baking paper, like I do for an easy clean up.
Drizzle a bit of olive oil and begin you vegetable layering with grilled slices of aubergine laid singly sibe by side to cover the bottom and cover with a single layer of the zucchini, sprinkling a bit of salt and olive oil if you haven’t seasoned the vegetables while grilling. Spread 1/3 to half of the ricotta mixture over they layered vegetables. Cover the cheese, with a single layer of sliced tomatoes or part of your crushed tomatoes, sprinkle some salt over and scatter about 1/3 of the fresh basil. This is not a super tomatoey saucy version, so it doesn’t have to be a solid layer of crushed tomatoes, but a solid layer of sliced tomatoes is good.
Continue layering 2 more times if you have enough ingredients ending with the tomatoes as the top layer. Try to use the last of your basil under the tomatoes for the top layer so it doesn’t burn. Sprinkle a light layer of parmesan on top.
Cover loosely with another layer of paper and aluminum foil. Try to keep above the top so it doesn’t stick to the top layer.
Bake in a preheated 350*/190* for 30 minutes. Remove the aluminum foil and bake a few minute langer till bubbly and the top browned up.
Let the lasagna rest 10 minutes before cutting and serving.
Usually even more flavorful the second day. You make it one day ahead before cooking.
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3 responses

  1. I jumped in late, but think you might enjoy this version of lasagna. I grilled zukes and aubergine in an electric grill layered it all up with ricotta and Parmesan and fresh tomatoes and plenty of fresh basil for a lighter summer time version of veggie lasagna. Give it try. It holds well and like most lasagna, improves as it sits overnight.

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