Lasagna with capers olives eggplant ricotta mozzarella and anchovy fillets
Source: Food & Wine Special Collectors Edition 5/18/18
1. Preheat oven 450
Lightly grease lasagna baking dish with olive oil and butter
2. Cook lasagna noodles in salted water just to soften 4-5 min oil slightly
Or use no-boil noodles
3. Sauté onions 5 min
Add eggplant & 3T oil
Sal & pepper
Add anchovies garlic and cook 1 min
Stir in the olives capers and crushed tomatoes
Bring to a boil cook sauce 10 min season s&p
4. In a bowl ricotta & eggs
5. Spread 1.5 Cups of the puttanesca in the baking dish
Top with lasagna
Then ½ ricotta
Then lasagna then half the remains sauce
Layer noodles rest of ricotta more noodles
Rest of sauce
6 Cover bake for 40min (parchment foil)
Uncover bake 15min
Layer with the slices mozzarella
Bake another 15min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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