"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini and Pine Nut Lasagne with Eggplant Sauce Recipe

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This recipe for Zucchini and Pine Nut Lasagne with Eggplant Sauce, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Saturday, February 2, 2008


12 strips of whole-wheat lasagna noodles
3/4 cup pine nuts
2 tbsp. butter
4 zucchini, trimmed and sliced
1 1/2 cups ricotta cheese
1/2 tsp. grated nutmeg
1 tbsp. olive oil
1 large eggplant, sliced
2/3 cup water
2 tsp. shoyu sauce (Japanese soy sauce)
3/4 cup cheddar cheese, grated

1. Place the lasagna noodles in a large roasting pan and completely cover with boiling water. Leave for 10 minutes and then drain.

2. Place the pine nuts in a dry pan and roast gently for 2 minutes. Set aside.

3. Melt the butter and cook the zucchini with a little water until just tender.

4. Combine the zucchini pine nuts and ricotta cheese.

5. Add the nutmeg and mix together thoroughly.

6. In a separate pan, heat the olive oil and saute the eggplant for 4 minutes.

7. Add the water and shoyu and simmer, covered, until soft.

8. Puree in a food processor, adding extra water if necessary.

9. Place 4 strips of lasagna noodles on the bottom of a greased 3 pint rectangular dish and top with half the zucchini mixture.

10. Place 4 more strips of noodles over the zucchini and add half the eggplant sauce followed by the rest of the zucchini.

11. Cover with the remaining lasagna noodles and the rest of the sauce.

12. Sprinkle the grated cheese over the top and bake for 40 minutes at 3785 degrees, until the cheese is golden brown.

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
30 minutes, cooking takes 50 minutes.




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