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Ingredients

• PUTTANESCA SAUCE:
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 6 garlic cloves, minced
• Two 28-ounce cans Roma tomatoes, broken into pieces, with their juice
• 1 cup tightly packed pitted Kalamata olives, coarsely chopped
• 2 tablespoons tomato paste
• 2 tablespoons drained capers
• 2 tablespoons minced anchovy fillets (about 8)
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper
• Salt, to taste
• PESTO OIL:
• 2 garlic cloves, minced
• 2 cups loosely packed basil leaves
• 1 cup extra virgin olive oil
• 1 teaspoon salt, or to taste
• GRILLED VEGETABLES:
• 4 medium zucchini, cut lengthwise into 1/4-inch slices
• 4 red or yellow bell peppers, roasted, seeded, and peeled, cut into large pieces (page 153)
• 2 medium eggplants (about 1 1/2 pounds), cut into 1/4-inch rounds
• 2 large yellow onions, cut into 1/4-inch rounds
• 1/4 cup extra virgin olive oil
• 1 tablespoon salt
• 2 pounds ricotta cheese
• 1 1/4 pounds uncooked dried lasagna noodles
• 8 ounces coarsely grated mozzarella cheese (about 2 cups)

Description

Grilled Vegetable Lasagna With Puttanesca Sauce And Pesto Oil

Emerils