This is a lovely summertime party dish – with eggplants, zucchini, and portabella mushrooms. The vegetables are each roasted in the oven and layered with pasta and a combination of 3 cheeses – Parmesan, Mozzarella and Ricotta mixed with basil, tomato sauce, and repeated over and over to create layer upon layer of creamy, herbaceous summer happiness.
This recipe is from The Food Matters cookbook by Mark Bittman given to me by Ms Summer Salad
Ingredients:
1 Italian Eggplant
3 Zucchini
2 Portabella Mushrooms
2 tbsp. Worcestershire sauce
3 oz. Combination of Parmesan Cheese, Mozzarella, Ricotta
1 bunch fresh basil
Dried rosemary and parsley
Tomato sauce
10 Lasagna sheets
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| Portebella mushroom, Zucchini, and eggplant. |
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| Slice longitudinally, coat with olive oil and roast in oven. |
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Do the same with eggplant.
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Saute the mushroom with olive oil and Worcesteshire sauce
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| Ricotta, Parmesan and Mozzarella |
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| Mix the three cheese along with Provencal herbs such as parsley and rosemary |
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| Add fresh basil to the three cheeses |
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| A layer of lasagna soaked in hot water with the three cheese -basil mix on top |
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| Then the roasted eggplant goes on top |
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| The tomato sauce next. |
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| A layer of pasta, followed by cheese-basil mix and then the roasted zucchini |
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Tomato sauce on top
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Layer of pasta, then cheese-basil mix, then the sauteed portebella followed by tomato sauce.
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| Bake in oven at 400 degree for 15 min. |
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| Layer top with Parmesan cheese and tomato sauce midway through the baking |
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| Layer upon layer of herbaceous creaminess. |
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