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Eggplant, Red Bell Pepper & Pesto Lasagne
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: "Goat Cheese" by Maggie Foard
| 1 | med eggplant, quartered & sliced |
| 2 lg | red bell peppers, sliced |
| 1 med | red onion, chopped |
| 8 cloves | garlic, minced |
| 2 Tbs | olive oil |
| 12 oz | fresh pasta sheets |
| 8 oz | goat ricotta |
| 8 oz | chevre |
| 1 | x-lg egg |
| 3-4 cups | marinara sauce, preferably homemade |
| 1 lb | smallish zucchini, sliced lengthwise |
| 1 cup | pesto, preferably homemade |
| 12 oz | mozzarella, (goat, if available), sliced or grated |
Preheat oven to 425 degrees F. Toss the eggplant, bell peppers, onion & garlic in the olive oil in an ovenproof dish. Roast in the oven for about 25 minute, stirring once about halfway through. Remove & cool. Turn oven down to 350 degrees F.
While the eggplant is roasting, bring a large pot of salted water to a boil. Partially cook the pasta sheets, about 2-3 minutes, drain & lay out on a plate until ready to use.
Combine the ricotta, chevre & egg into a mixing bowl. Set aside.
Begin with a baking dish - 9X12 or 10X15. Spread about a cup of marinara sauce on the bottom. Place 1/3 of the lasagne sheets on the sauce. Spread all the chevre-ricotta mixture evenly over them & top with the slices of zucchini. Layer another 1/3 of the pasta sheets. Spread the pesto over them & then the eggplant mixture. Finally, layer the last 1/3 of the pasta sheets, then the remainder of the sauce & then the sliced or grated cheese over the top.
Cover with foil & bake for about 45 minutes, then remove the foil & bake for another 15 minutes to finish the top. Let rest for 10 minutes before cutting.
(This dish can be prepared a day in advance & refrigerated unbaked. Be sure to add a good 10-15 minutes to the cooking time, as the lasgne will be very cold inside.)
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