Aubergine Lasagna With Basil Recipe

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 Cloves garlic, finely minced
  • 1/4 c. Dry red wine
  • 1 can (28-ounce) tomatoes with juice, pureed
  • 1 x Bay leaf
  •     B: THE AUBERGINE
  • 2 1/2 lb Japanese aubergine, sliced 1/2" thick diameter
  • 3 Tbsp. Extra virgin extra virgin olive oil
  • 2 x Cloves garlic, finely minced
  •     Salt and pepper
  •     C: RICOTTA CUSTARD
  • 1 lb Ricotta cheese
  • 2 x Large eggs, beaten
  • 1/3 c. Parmesan cheese, 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 leaves parsley, sage, thyme, and majoram bundled together
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  •     E: ASSEMBLING LASAGNA
  • 2/3 c. Parmesan cheese, grated
  • 1 1/4 c. Provolone cheese, grated
  • 1 1/4 c. Mozzarella cheese, 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; Saute/fry Over Medium Heat Till Soft,…

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