by JackieK
View
my 6 other recipes »
Photo by JackieK
JackieK's Notes:
Expand
6
Roma tomatoes
Ask the
hotline about
this ingredient!
1 tablespoon
extra-virgin olive oil
Ask the
hotline about
this ingredient!
1
yellow onion, minced
Ask the
hotline about
this ingredient!
4
cloves garlic, minced
Ask the
hotline about
this ingredient!
1/2
red bell pepper, seeded and diced
Ask the
hotline about
this ingredient!
1/4 cup
tomato paste
Ask the
hotline about
this ingredient!
1/4 cup
minced fresh basil
Ask the
hotline about
this ingredient!
1 tablespoon
sugar
Ask the
hotline about
this ingredient!
1 teaspoon
red wine vinegar
Ask the
hotline about
this ingredient!
1 teaspoon
salt
Ask the
hotline about
this ingredient!
1/4 teaspoon
pepper
Ask the
hotline about
this ingredient!
1-1 1/2 cup
water
Ask the
hotline about
this ingredient!
Bring a pot of salted water to boil. Remove the cores from the tomatoes and score an “x” on the bottom. Also prepare an ice bath.
Ask the hotline about this step!Place the tomatoes in the boiling water for 1 minute, then remove and submerge in the ice bath. Repeat this process one more time; the skins will crack. Once the tomatoes have cooled, use a paring knife or your fingers to remove and discard the skins. Cut the tomatoes into quarters and remove and discard the seeds, then dice the tomatoes.
Ask the hotline about this step!Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic and cook for 1 minute, then stir in the diced red bell pepper. Cook until soft, about 5 minutes, then stir in the diced tomatoes and tomato paste. Cook until the tomatoes begin to soften and release water, about 5 minutes.
Ask the hotline about this step!Season the sauce with fresh basil, sugar, red wine vinegar, salt and pepper and let cool to room temperature. Stir in 1 to 1 1/2 cups room temperature water just before assembling the lasagna.
Ask the hotline about this step!
4 cups
flour
Ask the
hotline about
this ingredient!
4
large eggs
Ask the
hotline about
this ingredient!
1 teaspoon
olive oil
Ask the
hotline about
this ingredient!
pinches
salt
Ask the
hotline about
this ingredient!
water, as needed
Ask the
hotline about
this ingredient!
1
recipe tomato-basil sauce
Ask the
hotline about
this ingredient!
1
eggplant, sliced into thin rounds
Ask the
hotline about
this ingredient!
1
zucchini, sliced into thin rounds
Ask the
hotline about
this ingredient!
1
yellow squash, sliced into thin rounds
Ask the
hotline about
this ingredient!
1/2 tablespoon
olive oil
Ask the
hotline about
this ingredient!
salt
Ask the
hotline about
this ingredient!
pepper
Ask the
hotline about
this ingredient!
1 cup
part-skim ricotta cheese
Ask the
hotline about
this ingredient!
1/4 cup
plus 3 tablespoons grated Parmesan cheese, divided
Ask the
hotline about
this ingredient!
1 tablespoon
minced fresh basil
Ask the
hotline about
this ingredient!
1/3 cup
shredded mozzarella cheese
Ask the
hotline about
this ingredient!
To make the lasagna noodles: Use a clean work surface such as a counter top or large cutting board, wood is best. Set the flour in a mound and make a well in the center using your fingers. Crack the eggs in to the well and pour in the olive oil, salt and about 1 tablespoon water. Whisk the eggs with a fork, gradually incorporating the flour. Once you’ve incorporated as much flour as you can with the fork, set it aside and begin kneading the dough with your hands. Add more water as needed, 1 teaspoon at a time. Be careful not to let the dough become wet. Continue kneading for five minutes after the dough forms a ball. Knead by rotating the dough in quarter turns and pressing the half closest to your body over the other half with the heel of your hand. Knead until the dough becomes smooth, firm and slightly elastic. Cover with plastic wrap and let it sit at room temperature for 20 minutes. Divide the dough into four pieces. Keep each piece covered while working with the others so it doesn’t become dry. Lightly flour the counter top and press the dough into a rectangle. Adjust the pasta roller to the widest setting and slowly feed the dough through. Return it to the counter and fold the dough into thirds. Feed it through again. Repeat five times in total, dusting with flour as needed. Now roll the dough one time through each of the remaining settings until you reach the desired thickness, usually the second-to-last setting (on my model it is setting #7). Repeat until all the dough has been rolled. Cut the dough into strips the length of the baking dish.
Ask the hotline about this step!Preheat the oven to 400°F. Soak the sliced eggplant in a bowl of cold water for 10 minutes. Drain well. Arrange the sliced eggplant, zucchini and yellow squash on two greased or nonstick baking sheets. Drizzle with olive oil and season with a pinch of salt and pepper. Roast the vegetables in the oven until soft and lightly browned, 10 to 12 minutes. Remove from the oven and cool to room temperature.
Ask the hotline about this step!Decrease the oven temperature to 375°F and coat a 15-inch by 12-inch lasagna pan with nonstick cooking spray.
Ask the hotline about this step!Bring a large pot of salted water to boil and cook the lasagna noodles two at a time for 90 seconds. Drain the noodles from the pot and lay on a baking sheet or cutting board in a single layer to cool.
Ask the hotline about this step!In a bowl mix together the ricotta cheese, 3 tablespoons Parmesan cheese, basil, 1/4 teaspoon salt and pinch pepper.
Ask the hotline about this step!Spread a thin layer (about 1/4 cup) of tomato-basil sauce evenly over the bottom of the prepared baking dish, then lay 2 long pieces of lasagna noodles over the top. Use your fingers to spread half of the ricotta cheese mixture evenly over the noodles, then lay the eggplant slices over the top in a single layer.
Ask the hotline about this step!Spread half of the remaining sauce over the eggplant and top with 2 more lasagna noodles, followed by the mozzarella cheese. Arrange the roasted zucchini and yellow squash over the cheese and top with the remaining sauce. Lay the last 2 noodles over the sauce and top with the rest of the ricotta cheese mixture. Top with 1/4 cup Parmesan cheese.
Ask the hotline about this step!Cover the dish with foil and bake at 375°F for 45 minutes. Remove the foil and bake for 15 minutes uncovered. Let the lasagna cool slightly before serving.
Ask the hotline about this step!
