Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Boil lasagna noodles according to directions, but slightly underdone, OR use new lasagna noodles that require no cooking. Drain and set aside 2. In a processor or mixer combine ricotta, eggs parsley, and parmesan until blended. Do not overmix. 3. Slice eggplant and zucchini in 1/2 inch slices. Saute onion in a large pan in about 1 Tbs olive oil. Add eggplant and zucchini and saute briefly until limp. Season with salt and pepper. Vegetables must hold their shape. 4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 cup of sauce on the bottom of pan. If noodles are cooked, start by covering the bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place 1/3 over the vegetables. Pour 1 cup of sauce over all. Repeat layering 2 more times. Try to end with a layer of noodles. Cover with sauce . Bake in 350 degree oven for 45 minutes. Can be microwaved. Cover with saran wrap and cook on high about 20 minutes. Custard (cheese and eggs ) should be set. NOTES : Can be made with broccoli, sliced portobello mushrooms or any other vegetable that will hold its shape. Recipe by: Judy Sobel Posted to JEWISH-FOOD digest V97 #227 by Judith Sobel on Aug 06, 1997
