Login to Save Like

Ingredients

• 1 Tbsp. extra virgin extra virgin olive oil
• 1/2 med -size yellow onion, (about 1 c), finely diced
•     salt and pepper
• 1/2 tsp dry basil
• 6 x garlic cloves, finely minced
• 1/4 c. dry red wine
• 28 ounce tomatoes with juice, pureed
• 1 x bay leaf
•     b: the eggplant
• 2 1/2 lb japanese eggplant, (about 7 c), sliced 1/2"thick dia
• 3 Tbsp. extra virgin extra virgin olive oil
• 2 x garlic cloves, finely minced
•     salt and pepper
•     c: ricotta custard
• 1 lb ricotta cheese
• 2 x Large eggs, beaten
• 1/3 c. parmesan cheese, (1oz), grated
• 3 pch freshly grated nutmeg
• 1/2 tsp salt
• 1/8 tsp pepper
•     d: herb bechamel recipe
• 2 1/2 c. lowfat milk
• 2 Tbsp. unsalted butter
• 3 Tbsp. unbleached white flour
•     several leav parsley, sage, thyme,
•     majoram bundled toge
• 1/4 tsp salt
• 1/8 tsp pepper
•     e: assembling lasagna
• 2/3 c. parmesan cheese, (2oz), grated
• 1 1/4 c. provolone cheese, (3oz), grated
• 1 1/4 c. mozzarella cheese, (3oz), grated
• 1/2 c. minced fresh basil
• 1 lb fresh pasta sheets

Description

A: TOMATO SAUCE Heat The Extra Virgin Olive Oil In A Saucepan. Add In The Onion, 1/2 Teaspoon Salt, A Healthy Pinch Of Pepper, And The Basil; Sauteeover Medium Heat Till Soft, 5 To…

Cook Eat Share