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Recipe Ingredients
For The Sauce:
Four to Five Cups Of Your Favorite Tomato Sauce, Or My Quick Tomato Sauce
1 Recipe Egg Pasta
Vegetables:
1 Large, Firm Eggplant (I Like To Use The Round Sicilian Ones If Available)
3 Red Or Yellow Peppers, Roasted
1 Large Onion, Skin Removed And Cut Into Thin Strips
1 Large Fennel Bulb, Fronds Removed, Cored, And Cut Into Thin Strips
1/4 Cup Olive Oil
Salt & Pepper
To Assemble:
1 Cup Grated Mozzarella Cheese
1 Cup Grated Parmesan Cheese
1 Cup Grated Provolone Cheese
Recipe Method
Prepare pasta with ingredients listed.
Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand.
After rolling, cut into 12 inch long strips.
Precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.
To prepare the vegetables:
Remove the top and end of the eggplant, and slice into 1/2 inch slices.
Lightly brush with a little olive oil, and either grill or broil on both sides until lightly browned and soft.
Remove to a plate to cool.
In a large frying pan, add a tablespoon or two of the oil, and add the onion rings.
Cook over medium heat until the onions are very soft, and are becoming browned.
Remove to a separate dish.
In the same frying pan, add a little additional oil, and then add the fennel slices.
Cook for 5 minutes or until they begin to color.
Add 1/4 cup of water, and continue cooking until they become tender, and the water has evaporated.
To assemble the lasagne:
First preheat oven to 375 degrees.
Mix the three cheeses together.
Butter the bottom of a 13 1/2 by 8 inch lasagne dish.
Spoon in 1 small scoop of the sauce and spread across the bottom of the dish.
Cut 1 layer of lasagne noodles to cover the bottom.
Next spoon a little of the sauce to cover, some of the eggplant, and add a sprinkling of the cheese mixture.
Add another layer of noodles.
Next spread a layer of the roasted peppers, a little more sauce to cover, and sprinkle some of the cheese on top.
Continue in this manner until all the layers are complete, using a different vegetable for each layer.
On top spread a little of the tomato sauce, and then a good sprinkling of the cheese.
Bake for about 35 to 40 minutes or until bubbling and browned on top.
Allow to sit 10 minutes before serving.
