HOME | LOCATION | BRIDGESKOOL | CALENDAR | ROSTER | BIDDING | SIGN UP | CONTACT |
NEWSLETTER | PHOTOS | RECIPES | CONVNTN CARD | COMMENT | MASTERPOINT RACE

                              
ROASTED VEGETABLE LASAGNE  (recommended by Kathy Revello - original recipe by Giada  de Laurentis 

Ingredients

	Butter, for greasing
	Olive oil, for drizzling
	Kosher salt and freshly ground black pepper
	1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
	2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
	1 red bell pepper, cut into thirds
	1 yellow bell pepper, cut into thirds
	1 orange bell pepper, cut into thirds
	1 (26-ounce) jar marinara sauce
	3 cups shredded mozzarella cheese
	1 cup grated Parmesan
	1 cup plain bread crumbs

Directions

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center
 of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill
 the vegetables for 3 to 4 minutes each side until softened.
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices
 on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single
 layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and
 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the 
remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the 
top is golden and forms a crust, about 30 to 35 minutes

Remove from the oven and cool for 10 minutes before serving.

Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened. 

NOTES:  I made 3 trays, used 5 eggplants; 4 lbs mozzarella cheese; 9 fennel bulbs; 3 40 oz bottles of Victoria
 Marinara from Costco, 3 red, 3 orange and 3 yellow peppers.

If I were to make it again, I would use more eggplant and less fennel.  I would grill the large chunks of fennel
 longer on the BBQ then cut them into smaller pieces; after grilling the eggplant I would cut them into smaller 
pieces too.

Enjoy!

                                 
                                



                                  
COMMENTS?

If you would like a response to your comment, please tell us who you are and how
to contact you, otherwise fill in your comments and click the 'submit' button below..

Name
Email or Phone

EASTLAKE BRIDGE CLUB ACBL SANCTION #260323
Questions? Contact information
Website designed and built by Kathie Angione June 2008 alt="web counter" border="0">