RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5225
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| Recipe Name: |
Vegetarian Lasagna - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
45.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
1.00
Hours |
Original Num Servings: |
8 |
| Cooking Time: |
1.50
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$3.34
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup basil, fresh chopped
1 to taste salt and pepper
1 Cup milk, whole
2 Pounds cheese, ricotta, whole milk
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Directions:
For eggplant:
Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle. Put a weight on top of it to sweat the eggplant, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.
Mix 40% of the eggs, milk and pinch of salt and pepper in a bowl. Stir the crushed garlic into the olive oil in a cup. Lightly coat a baking sheet with the garlic-olive oil mixture.
Dip each slice of eggplant on both sides in the egg batter and then into the breadcrumbs. Tap in the breadcrumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs and place breaded slices of eggplant on the baking sheet.
Bake for about 10 minutes on each side at 375 degrees until the eggplant is tender
For Lemon-Ricotta mixture:
Put the ricotta in a bowl and stir in rest of the eggs; add the remaining ingredients and mix together.
To assemble lasagna:
In the bottom of a 4-quart, rectangular casserole, spoon 1/2 cup of marinara sauce. Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan.
Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices).
Cover the eggplant with a layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of white lasagna and spread the lemon ricotta mixture evenly over the top. Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese. Top with Parmesan cheese and fresh basil.
Refrigerate the lasagna until ready to bake. Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown. Allow 15 minutes for the lasagna to set before cutting and serving. |
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| Nutrition per Serving: |
| Calories: |
868 |
Total Carbs: |
80.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
281.6 |
Fat: |
42.2 |
Protein: |
39.96 |
| Fiber: |
3.75 |
Sodium: |
824.49 |
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