Throw Back Tuesday: Veggie Lasagna


So I start with one large container of skim ricotta cheese and add 1/2 a container of full fat ricotta, then I combine 2 egg yolks, 1 full cup of grated Parmesan cheese and 1/2 a cup of asiago or fontina cheese.   I add oregano, rosemary, salt and white pepper to taste,  I also add garlic powder.

Roast your eggplant which has been cut in 1/4 inch rounds and tossed with Olive Oil, Salt & Pepper.  Roast on high heat in oven for about 10 minutes ( watch these carefully so they do not burn or over brown)  you want them to be soft but not soggy

ImageI then add my red peppers, onions, garlic, ( skip the green peppers,  I don’t love the way they come out) Garlic, Zucchini & Roasted Eggplant and let simmer in Olive Oil.   Cook until soft. Image

Assemble a layer of sauce, then spinach noodles, then veggies and then ricotta, repeat ( i usually get about 4 layers finishing with noodles. 


Top with a blend of Mozarella, Fontina, Parmesan and Asiago.  I usually over cheese and do about an inch of cheese ( you can do less)  Cook until perfectly browned and then serve HOT!




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