Grilled Vegetable Lasagna
Ingredients 1 lb. Soy7 Lasagna noodles
¼ cup olive oil
1 medium onion, diced
1 green pepper, diced
5 cloves garlic, minced
2 tbsp. fennel seeds, crushed
2 - 28 oz. cans crushed tomatoes
3 – 15 oz. cans diced tomatoes
2 tbsp. dried oregano
2 tbsp. dried basil
½ cup Balsamic vinegar
2 cups Ricotta Cheese
2 tbsp. Italian Seasoning
Salt and Pepper to taste
1 medium red onion, sliced
2 medium zucchini
1 green pepper
1 red pepper
2 fennel bulbs, sliced and grilled
3 cups artichoke hearts quarters
1 cup sliced Kalamata olives
1-1/2# Soy7 Italian Sausage Pizza Topping
1 lb. smoked mozzarella, grated
½ lb. Regianno cheese, grated
Sauce Instructions Sweat the onions and peppers in the hot olive oil for 3 minutes.Add the garlic and sauté for 1 minute.Add the fennel seeds and sauté until the seeds are fragrant, about 30 seconds.Add the tomatoes and dried herbs. Bring to a boil, reduce heat and simmer low for about 2 hours.Add the Balsamic vinegar and simmer an additional 20 minutes.Adjust seasoning with salt and pepper.Set aside for future use.
Noodle Instructions Prepare the lasagna noodles according to the package directions. Rinse, drain well and set aside for future use.
Prepare Vegetables Peppers – Wash peppers well. Place on medium heat char-grill and cook until the skin is black and blistered. Remove to a stainless steel bowl, cover with plastic wrap and let set until cooled – about 20 minutes. Remove the stem, white pith and skin from the peppers and cut into ½” wide strips. Strain the juice in the bowl into the prepared sauce from above.Onions – Brush the onion slices with olive oil, season with salt and pepper if desired. Grill over medium heat until browned – about 3 minutes per side.Zucchini – Trim the ends and slice into ½” lengthwise slices. Brush with olive oil and season with salt and pepper. Grill over medium heat until softened – about 3 minutes per side.
Ricotta Cheese mixture Lightly beat the eggs with the Italian seasoning and the salt and pepper. Add the ricotta cheese and mix well. Refrigerate until ready for use.
Assembly Assemble as in a typical lasagna. However, use each vegetable as an individual layer. Use the Pizza Topping for each layer. Divide the ricotta mixture between the layers. Ensure the top layer of the lasagna noodles is completely covered with sauce before topping with the cheese.Bake at 350°F until hot and bubbly, about 45 minutes.
Notes Serves 10 people