INGREDIENTS 10-12 SERVINGS
1 1/4 lbs. Lasagna pasta sheets, cooked "al dente"
1 ½ lbs. Ricotta cheese
2/3 lb. Mozzarella cheese, shredded
3 cups Tomato Basil Sauce
to garnish Fresh basil sprigs
as needed Olive oil

For the Grilled Vegetables:
1/2 cup Olive oil
1 tsp. Balsamic vinegar
2 tsp. Fresh chopped basil
2 each Zucchini squash, medium, sliced 1/4 inch thick
2 each Yellow squash, medium, sliced 1/4 inch thick
1 each Eggplant, small, peeled, sliced 1/4 inch thick
2 each Carrots, blanched, sliced lengthwise
2 each Red bell pepper, halved, seeded
2 each Green bell pepper, halved, seeded
2 each Yellow bell pepper, halved, seeded
1 each Red onion, large, sliced
to season Salt
to season Fresh ground black pepper


METHOD
1. Prepare Tomato Basil Sauce per recipe, reserve. Preheat oven to 350 degrees F. Cook lasagna pasta sheets in simmering water until "al dente". Remove and place in ice water. Cool pasta sheets, drain and reserve. Preheat grill. Lay out vegetables for grilling in a shallow pan. Whisk olive oil, balsamic vinegar and herbs together.

2. Pour this mixture over vegetables and season with salt and pepper. Grill vegetables until tender. Allow grilled vegetables to cool. Lightly oil a baking or casserole dish with olive oil. Spread ½ cup Tomato Basil Sauce over bottom of pan and top with a layer of cooked pasta sheets. Top pasta sheets with Ricotta cheese. Add a layer of the grilled vegetables and top with mozzarella cheese and Tomato Basil Sauce. Repeat this process until all ingredients are used, finishing with a layer of Tomato Basil Sauce and Mozzarella cheese. Bake for 1 hour and 15 minutes at 350 degrees F. Remove from oven and cool before slicing. Garnish fresh basil sprigs.
 

 


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