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Sicilian Vegetable Lasagna Recipe

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This recipe for Sicilian Vegetable Lasagna, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Treva Jackson
Added: Monday, August 3, 2009


6 canned or fresh roasted red bell peppers, seeded and chopped
1/4 cup extra virgin olive oil; more as needed
1 large onion chopped finely
6 cloves garlic, chopped finely
1/3 cup chopped fresh flat-leaf parsley
16 anchovy fillets, well rinsed
4 cans (28 oz) diced tomatoes
3/4 cup pitted and chopped green olives
3/4 cup chopped and pitted imported black olives
1/2 cup capers, rinsed
2 Tbs. dried oregano
1 cup water
salt and pepper
3 eggplants peeled and sliced crosswise 3/8" thick
olive oil for roasting eggplant
2 1/2 lb. fresh mozzarella, sliced thinly
2 1/4 cups Parmesan
1 lb. instant no-boil lasagna noodles
chopped fresh parsley

Make the Sauce: Heat 1/4 cup of olive oil in a deep, heavy-based pot over medium high heat. Add the onion, garlic, parsley, anchovies, and the chopped bell peppers and cook, stirring frequently, until the anchovies have melted, about 10 minutes. Reduce the heat to medium low and add the tomatoes, olives, capers, oregano, and water. Season with salt and pepper,. Simmer, stirring occasionally, until the sauce thickens, 45 minutes. This yields about 12 cups of sauce.

Eggplant: Heat oven to 450 f. Line several baking sheets with parchment; lightly oil the parchment. Arrange the eggplant slices in one layer on the parchment; you may need to do this in batches. Brush the slices liberally with more olive oil and sprinkle lightly with salt. Roast until the slices are lightly browned and somewhat shrunken. About 20 to 25 minutes.

Assemble the lasagna: Lightly oil 3 - 9x9x2 or 8x8x2 square metal or ceramic pans (or disposable pans) and cover the bottom of each with a layer of pasta. Sprinkle some of the Parmesan over the pasta. Top with a layer of eggplant slices. Spoon some of the sauce over the eggplant to amply cover, about 1 cup. Top with a layer of mozzarella and another sprinkling of the Parmesan. Continue in this order - pasta, Parmesan, eggplant, sauce, mozzarella, Parmesan - finishing with a layer of pasta, some sauce, and the Parmesan. You should be able to get 4 layers, more if you want.

Bake: Preheat oven to 400 F. Seal the pans with aluminum foil, tented so it doesn't stick to the cheese. Bake until knife inserted in the center of each lasagna comes out very hot and the pasta is tender, 40 to 45 minutes. Let sit for 10 minutes before serving or cool completely on a rack before freezing. Sprinkle the lasagna with fresh parsley before serving. Defrost frozen lasagna overnight in the refrigerator and then bake at 400 F for about 1 hour.

Number Of Servings:
Number Of Servings:
3 casseroles serving 4 each




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