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RECIPE # 5192 VEGETABLE LASAGNA Friday June 20, 2014

RECIPE # 5192 VEGETABLE LASAGNA Friday June 20, 2014

CREATED Jun 19, 2014

 JIM HAGY / CHEF'S MARKET CATERING & RESTAURANT

2 large eggplants, thinly sliced lengthwise

4 zucchini, thinly sliced lengthwise

5 yellow squash, thinly sliced lengthwise

3 roasted red peppers (can be substituted for 1 can of pimento)

2 cups grated parmesan cheese

8 slices provolone cheese

Eggplant Marinade

1/4 cup balsamic vinegar

1/2 oz. olive oil

1/4 cup chopped basil

1/4 teaspoon marjoram

1/4 teaspoon ground black pepper

With a mandolin or food processor, slice the eggplant, squash and zucchini lengthwise. Combine all ingredients for the marinade; add the eggplant and let marinate for 10 minutes. On a baking sheet, place 3 roasted peppers. Bake for 30-40 minutes at 500 degrees, turning a couple of times during the process. Remove charred peppers and wrap immediately with aluminum foil. Let rest until cool enough to handle. Then, remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels and seeds. Pour the oil over the peppers and toss. Cover the bottom of a 9x11x4 inch deep casserole dish with olive oil. Layer the bottom of the pan with the sliced eggplant, and then sprinkle two tablespoons of grated parmesan on top. Layer sliced zucchini, and then sprinkle two tablespoons of grated parmesan on top. Layer sliced squash, and then sprinkle two tablespoons of grated parmesan on top. Continue layering proves until pan is filled to top. Lay the flattened roasted red peppers on top. Bake at 350 degrees for 2 hours. In the last 10 minutes, remove and cover the red peppers with provolone cheese, then place back in the oven for 10 minutes or until melted. Let rest for 20 minutes. Cut and serve.