A simple baked vegetarian pasta dish full of Italian flavors.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 small eggplants||4 cups marinara sauce|
|salt and freshly ground black pepper||8 oz no-boil lasagna|
|1 large red bell pepper, halved and seeded||1 lb mozzarella cheese, thinly sliced|
|4 large portobello mushrooms, stemmed||15 oz ricotta cheese|
|olive oil||1/4 cup freshly grated parmesan cheese|
Cut the eggplants lengthwise into 1/2-thick slices. Place in a colander on a plate and toss with 1 1/2 tbsp of salt. Let stand 30–60 minutes to draw out the juices. Rinse well and pat dry with paper towels.
Preheat broiler. Oil broiler rack and position 6 inches from heat. Broil the eggplant, pepper, and mushrooms for 5–10 minutes, or until they are softened but still hold their shape. Season to taste with salt and pepper. Slice red pepper into strips.
Preheat oven to 375°F. Lightly oil a large baking dish and spoon in a ladleful of the marinara sauce. Top with a layer of pasta, some vegetables, another ladleful of sauce, then some of the mozzarella and ricotta. Repeat the layers, finishing with tomato sauce, topped with some vegetables. Sprinkle with the Parmesan cheese.
Cover the dish tightly with aluminium foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and bake for 15 minutes more to brown the top. Remove from the oven and let stand 15 minutes before serving.
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