1 each large green bell pepper, red bell pepper
4 tbsp. extra-virgin olive oil
3/4 tsp. each dried thyme, oregano leaves
to taste: salt, ground pepper
3 medium (1 lb. each) eggplants, cut lengthwise
into 1/3"-thick slices
1 medium onion, chopped
5 cloves garlic, chopped, divided
5 cups (about 36 oz.) store-bought marinara sauce
16 oz. skim ricotta
1-1/3 oz. grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves
8 oz. part-skim mozzarella, shredded
Heat broiler.
Roast peppers on a baking sheet, turning occasionally, until blackened, 10 - 15 minutes.
Transfer to a bowl and cover with plastic wrap for 10 minutes
to steam and loosen skin.
Scrape blackened skin from peppers, then seed.
Slice into 2x1/4" strips and set aside.
Meanwhile, reduce oven heat to 350ºF (175ºC).
In a small bowl, combine 3 tbsp. olive oil with thyme, oregano,
and 1/2 tsp. each salt and pepper.
Brush both sides of eggplant slices with oil mixture and
place in single layers on 3 baking sheets.
Bake, in batches, if necessary, until lightly browned and
cooked through, 20 - 25 minutes per batch.
In a medium nonstick skillet over medium heat, cook onion
and 4 cloves garlic with remaining oil until golden,
about 8 minutes.
Add marinara sauce, reduce heat to medium-low, and
simmer 20 minutes.
Meanwhile, in a medium bowl, mix ricotta,
Parmigiano - Reggiano, remaining garlic, and parsley.
Season with salt and pepper.
Spread about 1-1/4 cups marinara sauce in the bottom
of a 9x13" baking dish before assembling 3 layers.
First layer:
Place 1/3 of eggplant slices over sauce.
Dollop 1/3 ricotta mixture over eggplant, then sprinkle
on 1/3 mozzarella.
Drizzle with 1-1/4 cups sauce; add 1/2 peppers.
Repeat process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer:
Add remaining eggplant, ricotta, marinara sauce and mozzarella.
Bake lasagna until sauce is bubbling and mozzarella is
melted and beginning to brown, 40 - 45 minutes.
Makes 6 servings.
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