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Recipes - Veggie lasagna w homemade pasta noodles

Recipe Name

Veggie lasagna w/ homemade pasta noodles

Submitted by

jr33176

Recipe Description

from Cooks Illustrated Italian Classics - my own pasta recipe

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	180	Cook Time (minutes)	45	Ready In (minutes)	225

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Ingredients
Amt.	Measure	Ingredient



2	cups	all-purpose flour unbleached
1	teaspoon	salt, table
3	large	eggs
3	tablespoons	water
2	tablespoons	olive oil
2	cloves	garlic minced
28	ounces	diced tomatoes (28 oz can)
2	tablespoons	chopped fresh basil
2	eggplant, unpeeled (approx 1-1/4 lb)	Eggplant
2	medium	zucchini
3	tablespoons	olive oil
4	cloves	garlic minced
4	cups, shredded	Cheese, mozzarella shredded
12	ounces	Cheese, parmesan, grated

Steps

Sequence	Step

1	make pasta dough in stand mixer by mixing flour, salt and eggs with 3 Tblsp of water first with beater then with dough hook until pliable and nice dough forms. Wrap in plastic wrap and let rest while preparing other items
2	preheat oven to 400 degrees. cut eggplant and zucc into 1/2" cubes and toss with 3T of olive oil and 4 minced garlic cloves. roast in oven on two separate baking sheets for about 30 minutes until browned. Stir occassionally.
3	put remaining 2T in saute pan with 2 minced garlic cloves. Warm oil until you smell garlic. Add can of tomato puree and cook until slightly thickened. Add basil. Set aside.
4	Separate pasta dough into 5 separate pieces. wrap in plastic wrap. You will roll each one out in one big sheet to fit the pan. First, spray pan then coat with 2 cups of sauce.
5	Roll out first sheet of pasta. Place in pan. Add 3/4 c veggies; 1/2 c sauce; 3/4c mozz cheese and 2T of parm cheese
6	Repeat three more times by rolling out pasta and adding it to pan followed by veggies, sauce and cheese.

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