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Katza's Lasagne
A modern,simple twist on lasagna |
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2 eggplants
1lb Ground Chuck
1/2lb Italian Pork Sausage
7 cloves of garlic
Olive Oil (you decide amount)
salt, pepper,
1 bushal of italian flat leaf parsley
2 cups(one container)masquetpone cheese
2 cups of ricotta cheese(half skim/half whole ratio)
4 cups of graded mottzorella
1 jar of italian roadsted red peppers
2 cups of roasted red tomatoes marinated in olive oil
3 cups tomatoe sauce
1 cup tomatoe paste
1 can of tomatoes
1/2 a large yellow onion
1 bay leaf
8'x10' baking pan
*Note:all meat products can be substituted for other meats and or vegatable depending on your preference.You may alter this resipe to fit your needs.This is just how i make it.
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To start:
*Set oven to 300 Degrees
*wrap the 7 cloves of garlic in a piece of foil w/ 1tablespoon of olive oil and a dash of salt and place in oven.(this will be cook while meat sauce is being made.)
*Mince onions,or use a mandaline of you desire, to chop the onions that will go in with the meat.
*Place onions, ground chuck, and italian sausage into a medium sized pot and cook on mediun.
*While the meat is cooking, start slicing your eggplant into 1/4inch slices, this can also be done with mandaline.
*Brush olive oil and salt on both sides of each slice either heat up a pan or an indoor grill to sear the eggplant.This will only take 5 minutes.
The Sauce
*Once the meat has been fully cooked and carmalized add in your bay leaf, tomatoe sauce, tomatoe paste,canned tomatoes, flat leaf parsley, and oven roasted garlic.Use a potatoe masher to mash down the tomatoes.
*Let it simmer for 20 minutes.
While we waite......
*Grade your cheese if not already graded
*Dice roasted red peppers for the cheese layer.
*Mix masquetpone,ricotta,sun dried tomatoes and roasted red peppers together to make a filling for the 3 layer.
Lets put it all together
*Like all the other times you have made lasagna, layer as usual this sauce makes a 5 layer if you happen to be wondering put you can alwasy change it up.
*Remember:3rd layers is just the ricotta-masquet cheese layer.
*Hopfuly you kept your oven on at 300 that would help haha....
*This will bake between 30-45 minutes or until the cheese is golden brown and carmalized.
Its done!!
Hopfully you enjoy this wonderfull dish.Since the eggpant is like a spounge it absorbs and is almost like pasta.Serve with salad, wine and anything you like!
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Preparation Time: 1 Hour 15 minutes |
Serves: Depends on size of serving |
| Recipe Origin: Italy |
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Submitted by: |
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Kathleen Freitas
California
United States |
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| This recipe has been viewed 2570 times. |
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