|
|
Preparation time
30 minutes
Total time:
1 hour 50 minutes
|
Ingredients
-
1 can (796 mL) (28 oz.) whole Italian tomatoes with juice
-
150 mL (2/3 cup) olive oil
-
2 cloves of garlic, finely chopped
-
15 mL (1 tbsp.) dried oregano
-
10 mL (2 tsp.) salt
-
1 mL (1/4 tsp.) hot pepper flakes (optional)
-
To taste, freshly ground pepper
-
1 L (4 cups) peeled Spanish onions cut into 1 cm (1/2 in.) wedges
-
2 medium eggplants, peeled and cut into 1 cm (1/2 in.) rounds
-
1 L (4 cups) coloured bell peppers cut into 1 cm (1/2 in.) strips
-
1 tub ricotta cheese (400 g) 250 mL +
-
45 mL (1 cup + 3 tbsp.) freshly grated Parmesan cheese
-
1 package (360 g) fresh lasagna sheets
-
750 mL (3 cups) shredded mozzarella cheese
-
125 mL (1/2 cup) panko breadcrumbs
|
Directions
- Preheat oven to broil.
- Line two baking sheets with aluminum foil.
- Drain tomatoes, but keep the juice.
- Chop tomatoes or crush them with your hands.
- Combine olive oil, garlic, and oregano in a bowl.
- Add salt, hot pepper flakes, if using, and freshly ground pepper to taste.
- Mix onion wedges with one third of flavoured oil.
- Place on baking sheet and broil for 8 to 10 minutes, stirring halfway through cooking.
- Repeat with eggplant, broiling 4 minutes, and with bell peppers, broiling 8 minutes.
- Bring vegetables to room temperature and combine. Taste and adjust seasoning as needed.
- Combine chopped tomatoes, reserved tomato juice, ricotta, 250 mL (1 cup) Parmesan, salt, and pepper to taste, and stir until creamy.
- Reduce oven temperature to 180°C (350°F).
- Place one third of ricotta mixture in a 22 x 32 cm (9 x 13 in.) baking dish.
- Cover with a lasagna sheet (cutting as needed).
- Add one third grilled vegetables and one third mozzarella.
- Repeat twice more, finishing with mozzarella cheese.
- Combine breadcrumbs with 45 mL (3 tbsp.) Parmesan cheese and sprinkle on top. Cover with aluminum foil and bake 30 to 40 minutes.
- Continue cooking 10 minutes uncovered. Broil a few minutes, as needed.
|
|