Ingredients:
| 1 |
tablespoon |
extra virgin olive oil |
| 1/2 |
medium |
yellow onion -- (about 1 c), finely |
| 1 |
teaspoon |
salt and pepper |
| 1/2 |
teaspoon |
dried basil |
| 6 |
cloves |
garlic -- finely chopped |
| 1/4 |
cup |
dry red wine |
| 28 |
ounces |
tomatoes with juice -- pureed |
| 1 |
piece |
bay leaf |
|
|
---b: the eggplant |
| 2 1/2 |
pounds |
japanese eggplant -- (about 7 c), sliced 1/2 inch thick dia |
| 3 |
tablespoons |
extra virgin olive oil |
| 2 |
cloves |
garlic -- finely chopped |
| 1 |
teaspoon |
salt and pepper |
|
|
---c: ricotta custard |
| 1 |
pound |
ricotta cheese |
| 2 |
large |
eggs -- beaten |
| 1/3 |
cup |
parmesan cheese -- (1oz), grated |
| 3 |
pinches |
freshly grated nutmeg |
| 1/2 |
teaspoon |
salt |
| 1/8 |
teaspoon |
pepper |
|
|
---d: herb bechamel recipe |
| 2 1/2 |
cups |
milk |
| 2 |
tablespoons |
unsalted butter |
| 3 |
tablespoons |
unbleached white flour |
| 1 |
bunch |
several leaves parsley -- sage, thyme, majoram bundled toge |
| 1/4 |
teaspoon |
salt |
| 1/8 |
teaspoon |
pepper |
|
|
---e: assembling lasagna |
| 2/3 |
cup |
parmesan cheese -- (2oz), grated |
| 1 1/4 |
cups |
provolone cheese -- (3oz), grated |
| 1 1/4 |
cups |
mozzarella cheese -- (3oz), grated |
| 1/2 |
cup |
chopped fresh basil |
| 1 |
pound |
fresh pasta sheets |
| 1 |
tablespoon |
extra virgin olive oil |
| 1/2 |
medium |
yellow onion -- (about 1 c), finely |
| 1 |
teaspoon |
salt and pepper |
| 1/2 |
teaspoon |
dried basil |
| 6 |
cloves |
garlic -- finely chopped |
| 1/4 |
cup |
dry red wine |
| 28 |
ounces |
tomatoes with juice -- pureed |
| 1 |
piece |
bay leaf |
|
|
---b: the eggplant |
| 2 1/2 |
pounds |
japanese eggplant -- (about 7 c), sliced 1/2 inch thick dia |
| 3 |
tablespoons |
extra virgin olive oil |
| 2 |
cloves |
garlic -- finely chopped |
| 1 |
teaspoon |
salt and pepper |
|
|
---c: ricotta custard |
| 1 |
pound |
ricotta cheese |
| 2 |
large |
eggs -- beaten |
| 1/3 |
cup |
parmesan cheese -- (1oz), grated |
| 3 |
pinches |
freshly grated nutmeg |
| 1/2 |
teaspoon |
salt |
| 1/8 |
teaspoon |
pepper |
|
|
---d: herb bechamel recipe |
| 2 1/2 |
cups |
milk |
| 2 |
tablespoons |
unsalted butter |
| 3 |
tablespoons |
unbleached white flour |
| 1 |
bunch |
several leaves parsley -- sage, thyme, majoram bundled toge |
| 1/4 |
teaspoon |
salt |
| 1/8 |
teaspoon |
pepper |
|
|
---e: assembling lasagna |
| 2/3 |
cup |
parmesan cheese -- (2oz), grated |
| 1 1/4 |
cups |
provolone cheese -- (3oz), grated |
| 1 1/4 |
cups |
mozzarella cheese -- (3oz), grated |
| 1/2 |
cup |
chopped fresh basil |
| 1 |
pound |
fresh pasta sheets |
|
Preparation:
A: TOMATO SAUCE
Heat the olive oil in a saucepan. Add the onion, 1/2 tsp. salt, a pinch of pepper, and the basil; sauté‚over medium heat until soft, 5 to 7 minutes Add the garlic and sauté‚for 5 minutes, then add the wine and simmer 1 to 2 minutes, until pan is nearly dry. Add tomatoes, 1/4 teaspoon salt, and bay leaf; simmer, uncovered, for 30 minutes Season with salt and pepper to taste.
B: THE EGGPLANT
Preheat the oven to 375F. Toss the eggplant with the olive oil, the garlic, 1/2 tsp. salt, and a few pinches of pepper. Place the slices on a baking sheet and bake for 15-20 minutes, until slices are soft in center. Cool and slice into thick strips. Season to taste with salt and pepper. The eggplant should be very flavorful.
C: RICOTTA CUSTARD
Place the ricotta in a mixing bowl and stir in eggs; add remaining ingredients and mix thoroughly.
D: HERB BECHAMEL
Heat milk in a saucepan. Melt the butter in a separate pan, add flour, and cook the resulting roux over low heat for 2-3 minutes, stirring constantly. When the milk is scalded, pour it onto the roux a little at a time, whisking continuously. Add the bundled herbs, salt, and pepper. Cook over low heat for 10 minutes Remove the herbs just before assembling lasagna.
E: ASSEMBLING THE LASAGNA
Toss the cheeses together and set aside 1/3 cup to sprinkle on top during baking. Reserve 1 tbsp basil to sprinkle on top after baking. When you're ready to assemble lasagna, preheat oven to 350F. In bottom of a 9 by 13-inch baking pan, spread 1 1/2 cups tomato sauce and cover it with a layer of pasta. Pour another cup of sauce over the pasta, followed by half the eggplant. Sprinkle with half the mixed cheeses, half the chopped basil, and another layer of pasta. Spread the ricotta custard evenly over the pasta and cover with another layer of pasta. Add a last cup of tomato sauce and then rest of eggplant and basil; follow with the rest of the cheese and a final layer of pasta. Top with the bechamel. Cover and bake for 20 minutes Sprinkle with the reserved 1/3 cup cheeses, and bake, uncovered, until the bechamel has set, 10-15 minutes Remove from the oven and sprinkle with reserved basil |
