2 pounds plum tomatoes, cut into quarters
1. Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on baking sheets lined with parchment. Drizzle with olive oil and sprinkle with salt and pepper. Cut 1/4 off top of garlic and wrap in aluminum foil. Roast vegetables and garlic in preheated 400°F oven for 45 to 50 minutes.
1 pound asian eggplants (about 4), sliced in 1/2-inch rounds
1 pound zucchini, (about 2), sliced in 1/2-inch rounds
1/2 pound portobello mushrooms, cleaned and cut into 3/4-inch chunks
2 red peppers, cut into chunks
1 large onion, cut into 8 wedges
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 heads garlic
3/4 pound lasagna noodles, broken up or papardelle
2 cups tomato sauce
1 pound ricotta cheese
1/4 cup chopped fresh basil
1 tablespoon fresh oregano
1/2 pound fresh mozzarella, cut into chunks
2 tablespoons grated parmigiano reggiano
2. Meanwhile, cook noodles in lots of boiling, salted water. Drain, rinse with cold water and drain well.
3. In a very large bowl, combine noodles with vegetables. Squeeze garlic out of the shell into mixture. Add tomato sauce, ricotta, basil, oregano, and mozzarella. Taste and add salt and pepper if necessary.
4. Transfer mixture to a large casserole and sprinkle with cheese. Bake in a 350°F oven for 40 minutes.
Makes 8 servings
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