For the first post in months, I thought I should choose something great. As my roommate pointed out, I started chanting “yum yum yum yum” as I took this out of the oven, so I think this veggie lasagna qualifies!
- One each medium zucchini and Japanese eggplant, sliced/shaved as thin as a lasagna noodle
- 2 14 oz cans diced tomatoes
- 2 garlic cloves
- 1 t salt
- 1/2 t fresh ground pepper
- 1/2 habanero pepper
- 1/2 medium fennel bulb
- 1 large onion
- 1/2 bunch asparagus
- 3 T olive oil
- 1 cup part skim ricotta
- 2 cups shredded cheese (I used mozzarella and parm)
1. Slice the zucchini and eggplant really, really thin: I used a mandolin for this. Place the strips on paper towel and liberally salt, to sweat out most of the moisture. Layer the veggies between layers of paper towel, and let stand at least 30 minutes, or overnight.
2. For the sauce, dice the onion, fennel, and asparagus. Heat olive oil over high flame, and saute veggies until softened- a few minutes. Add the habanero, cut into tiny pieces, careful not to touch the pepper and then your face/eyes. Meanwhile, process the tomatoes and garlic together, and pour over veggies. Simmer with the lid on for about 20 minutes. Preheat the oven to 375.
Tiny pepper, big heat factor!
3. Line a 9 inch square pan with a layer of zucchini/eggplant. Cover with sauce, dot with 1/3 cup ricotta, and a layer of shredded cheese. Repeat until the pan is full.
I really need to work on my photo skills…
4. Bake at 375 for about 40 minutes, covered. Then take the cover off and bake until the cheese is bubbly and browning, around 10 minutes. Let set for 10-15 minutes, cut and serve.