Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon extra virgin olive oil

  3. 1/2 medium-size yellow onion -- (about 1 c), finely

  4. -- diced salt and pepper

  5. 1/2 teaspoon dried basil

  6. 6 garlic cloves -- finely chopped

  7. 1/4 cup dry red wine

  8. 28 ounces tomatoes with juice -- pureed

  9. 1 bay leaf

  10. b: the eggplant

  11. 2 1/2 pounds japanese eggplant -- (about 7 c), sliced

  12. -- 1/2"thick dia

  13. 3 tablespoons extra virgin olive oil

  14. 2 garlic cloves -- finely chopped

  15. salt and pepper

  16. c: ricotta custard

  17. 1 pound ricotta cheese

  18. 2 eggs -- beaten

  19. 1/3 cup parmesan cheese -- (1oz), grated

  20. 3 pinches freshly grated nutmeg

  21. 1/2 teaspoon salt

  22. d: herb bechamel recipe

  23. 2 1/2 cups milk

  24. 2 tablespoons unsalted butter

  25. 3 tablespoons unbleached white flour

  26. several leav parsley -- sage, thyme,

  27. majoram bundled toge

  28. 1/4 teaspoon salt

  29. 1/8 teaspoon pepper

  30. e: assembling lasagna

  31. 2/3 cup parmesan cheese -- (2oz), grated

  32. 1 1/4 cups provolone cheese -- (3oz), grated

  33. 1 1/4 cups mozzarella cheese -- (3oz), grated

  34. 1/2 cup chopped fresh basil

  35. 1 pound fresh pasta sheets

Instructions Jump to Ingredients ↑

  1. A: TOMATO SAUCEHeat the olive oil in a saucepan. Add the onion, 1/2 tsp. salt, a pinch of pepper, and the basil; sauté‚over medium heat until soft, 5 to 7 minutes Add the garlic and sauté‚for 5 minutes, then add the wine and simmer 1 to 2 minutes, until pan is nearly dry. Add tomatoes, 1/4 teaspoon salt, and bay leaf; simmer, uncovered, for 30 minutes Season with salt and pepper to taste.

  2. B: THE EGGPLANTPreheat the oven to 375F. Toss the eggplant with the olive oil, the garlic, 1/2 tsp. salt, and a few pinches of pepper. Place the slices on a baking sheet and bake for 15-20 minutes, until slices are soft in center. Cool and slice into thick strips. Season to taste with salt and pepper. The eggplant should be very flavorful.

  3. C: RICOTTA CUSTARDPlace the ricotta in a mixing bowl and stir in eggs; add remaining ingredients and mix thoroughly.

  4. D: HERB BECHAMELHeat milk in a saucepan. Melt the butter in a separate pan, add flour, and cook the resulting roux over low heat for 2-3 minutes, stirring constantly. When the milk is scalded, pour it onto the roux a little at a time, whisking continuously. Add the bundled herbs, salt, and pepper. Cook over low heat for 10 minutes Remove the herbs just before assembling lasagna.

  5. E: ASSEMBLING THE LASAGNAToss the cheeses together and set aside 1/3 cup to sprinkle on top during baking. Reserve 1 tbsp basil to sprinkle on top after baking. When you're ready to assemble lasagna, preheat oven to 350F. In bottom of a 9 by 13-inch baking pan, spread 1 1/2 cups tomato sauce and cover it with a layer of pasta. Pour another cup of sauce over the pasta, followed by half the eggplant. Sprinkle with half the mixed cheeses, half the chopped basil, and another layer of pasta. Spread the ricotta custard evenly over the pasta and cover with another layer of pasta. Add a last cup of tomato sauce and then rest of eggplant and basil; follow with the rest of the cheese and a final layer of pasta. Top with the bechamel. Cover and bake for 20 minutes Sprinkle with the reserved 1/3 cup cheeses, and bake, uncovered, until the bechamel has set, 10-15 minutes Remove from the oven and sprinkle with reserved basil


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