Vegetable Lasagne with Tomato Sauce (also included)

By á-177220

Bon Appetit 1991

This tomato sauce is fabulous with this dish! It's worth the effort. serve with Caesar Salad with Onion Bagel Croutons

Ingredients

• For tomato sauce:
• 16 ounces carrots
• 2 tbsp unsalted butter
• 1/4 cup minced onion
• 1 7 1/2 oz container ricota cheese
• 2 10 oz packages frozen spinach
• 1 tbsp olive oil
• 2 shallots or green onions chopped
• 1 7 1/2 oz container ricotta cheese
• 1 egg
• 1 medium eggplant cut into 3/8 inch thick slices
• 6 tbsp garlic cloves minced
• 1 pound lasagne noodles
• 2 1/2 cups tomato sauce
• 4 tbsp chopped basil
• 4 cups mozzarella cheese about 1 pound
• 3 cups fresh parmesan cheese about 12 oz.
• 1 tbsp olive oil
• 1 medium onion choppe
• 3 garlic cloves
• 1 28 oz can tomato puree
• 1 14-16 oz can whole tomatoes, drained
• 1 14 oz can crushed tomatoes
• 1/4 cup tomato paste
• 1/4 cup cup chopped fresh basil
• 2 tbsp whiskey
• 1 tbsp fresh lemon juice
• 1 tsp pepper
• 1 tsp grated lemon peel
• 1/8 tsp cayenne pepper
• 1/8 tsp salt
• pinch of sugar

Preparation

Step 1

For carrot layer: cook carrots until soft, melt butter in heavy large skillet, add onion and saute 3 minutes. puree carrots with onion and ricotta in food processor, add salt and pepper, chill.

For spinach layer: cook spinach, drain and cool, squeez out excess water. Tranfer to processor, heat oil in skillet over med/high heat. add shallots and saute 2 minutes, add to processor, add ricotta and egg and puree. season with salt and pepper, chill.

For eggplant layer: salt eggplant and place between paper towels. let stand for 30 minutes. heat 2 tbsp oil and 1 minced garlic clove in heavy skillet over medium heat, add eggplant in single layer and cook until tender and golden, turning occasionally about 10 minutes. Transfer to paper towels to drain. Repeat with remaining oil, garlic and eggplant in batches, season with salt and pepper.

Cook noodles until just tender, rinse under cold water, drain.

Butter 9x13x2 baking dish, spread 1/2 cup tomato sauce on bottom of dish. arrange 1/4 noodles over,season with salt and pepper, spread carrot puree over. spoon 1/2 cup tomato sauce over. sprinkle with 1 tbsp basil, 1 cup mozzarella and 3/4 cup parmesan cheese. top with 1/4 noodles season with salt and pepper, spread spinach mixture over, spread 1/2 cup tomato sauce over, sprinkle 1 tbsp basil, 1 cup mozzarella and 3/4 cup parmesan cheese. Top with 1/4 noodles, season with salt and pepper, arrange eggplant in overlapping slices atop the noodles. spread with 1/2 cup tomato sauce, sprinkle with 1 tbsp basil, 1 cup mozzarella and 3/4 cup parmesan cheese. Top with remaining noodles, season with salt and pepper. Spread 1/2 cup tomatoe sauce over, sprinkle with remaining 1 tbsp basil, 1 cup mozzarella and 3/4 cup parmesan cheese.

For Tomato sauce

Heat oil in heavy large saucepan over medium heat. Add onion and garlic and saute until onion is translucent about 5 minutes. Add all remaining ingredients and bring to boil. Reduce heat and simmer until reduced to 4 cups, breaking up whole tomatoes with spoon and stirring occasionally about 45 minutes.