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martes, 26 de noviembre de 2019

EGGPLANT AND ZUCCHINI LASAGNA

PORTIONS: 12 INGREDIENTS 1 Large breaded eggplant in slices 6 breaded zucchinis in slices Meat sauce Tomato sauce 1 lb. ricotta cheese 1½ lb. shredded mozzarella cheese ½ cup grated roman, parmesan or pecorino cheese INGREDIENTS TO BREAD THE VEGETABLES 1 large eggplant cut in thin slices 6 zucchinis cut in thin slices 1 cup all-purpose flour 4 beaten eggs 2 cups panko bread crumbs 2 cups regular bread crumbs METHOD Season the flour and eggs with a bit of salt. Mix panko and regular bread crumbs. Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan. Preheat the oven in low broil. Brown the eggplant and zucchini. MEAT SAUCE 14 oz. / 397g ground beef 1 tbsp. olive oil 3 garlic cloves, minced 1 cup small diced onions ½ cup small diced carrots ½ cup small diced celery 1 tsp. salt ¼ tsp. pepper 1 tbsp. capers 1 tbsp. pitted green olives, diced 1 tbsp. fresh basil leaves cut in thin strips ½ tbsp. fresh oregano leaves 5 cups chunky tomato sauce METHOD Heat a frying pan with olive oil and brown the ground beef. Add garlic, onions and slightly brown them. Add the carrots, celery, salt, pepper and cook for a couple minutes. Incorporate the capers, olives, basil leaves and tomato sauce. Mix and heat up. RICOTTA CHEESE ¼ tsp. salt ¼ tsp. onion powder ¼ tsp. garlic powder 1 tbsp. chopped fresh basil leaves METHOD Mix the ricotta cheese with the rest of the ingredients. ASSEMBLING THE LASAGNA Spread a layer of tomato sauce in a baking dish Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices. Place a layer of eggplant on top the tomato sauce. Add a thin layer of meat sauce and on top shredded mozzarella with grated cheese. Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese. Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese. Bake it a 400°F / 204°C until the top is golden brown. Let it rest for a few minutes before cutting.

PORTIONS: 12 INGREDIENTS 1 Large breaded eggplant in slices 6 breaded zucchinis in slices Meat sauce Tomato sauce 1 lb. ricotta cheese 1½ lb. shredded mozzarella cheese ½ cup grated roman, parmesan or pecorino cheese INGREDIENTS TO BREAD THE VEGETABLES 1 large eggplant cut in thin slices 6 zucchinis cut in thin slices 1 cup all-purpose flour 4 beaten eggs 2 cups panko bread crumbs 2 cups regular bread crumbs METHOD Season the flour and eggs with a bit of salt. Mix panko and regular bread crumbs. Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan. Preheat the oven in low broil. Brown the eggplant and zucchini. MEAT SAUCE 14 oz. / 397g ground beef 1 tbsp. olive oil 3 garlic cloves, minced 1 cup small diced onions ½ cup small diced carrots ½ cup small diced celery 1 tsp. salt ¼ tsp. pepper 1 tbsp. capers 1 tbsp. pitted green olives, diced 1 tbsp. fresh basil leaves cut in thin strips ½ tbsp. fresh oregano leaves 5 cups chunky tomato sauce METHOD Heat a frying pan with olive oil and brown the ground beef. Add garlic, onions and slightly brown them. Add the carrots, celery, salt, pepper and cook for a couple minutes. Incorporate the capers, olives, basil leaves and tomato sauce. Mix and heat up. RICOTTA CHEESE ¼ tsp. salt ¼ tsp. onion powder ¼ tsp. garlic powder 1 tbsp. chopped fresh basil leaves METHOD Mix the ricotta cheese with the rest of the ingredients. ASSEMBLING THE LASAGNA Spread a layer of tomato sauce in a baking dish Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices. Place a layer of eggplant on top the tomato sauce. Add a thin layer of meat sauce and on top shredded mozzarella with grated cheese. Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese. Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese. Bake it a 400°F / 204°C until the top is golden brown. Let it rest for a few minutes before cutting.

EGGPLANT AND ZUCCHINI LASAGNA

PORTIONS: 12

INGREDIENTS
1 Large breaded eggplant in slices
6 breaded zucchinis in slices
Meat sauce
Tomato sauce
1 lb. ricotta cheese
1½ lb. shredded mozzarella cheese
½ cup grated roman, parmesan or pecorino cheese

INGREDIENTS TO BREAD THE VEGETABLES
1 large eggplant cut in thin slices
6 zucchinis cut in thin slices
1 cup all-purpose flour
4 beaten eggs
2 cups panko bread crumbs
2 cups regular bread crumbs
METHOD
Season the flour and eggs with a bit of salt.
Mix panko and regular bread crumbs.
Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan.
Preheat the oven in low broil. Brown the eggplant and zucchini.


MEAT SAUCE
14 oz. / 397g ground beef
1 tbsp. olive oil
3 garlic cloves, minced
1 cup small diced onions
½ cup small diced carrots
½ cup small diced celery
1 tsp. salt
¼ tsp. pepper
1 tbsp. capers
1 tbsp. pitted green olives, diced
1 tbsp. fresh basil leaves cut in thin strips
½ tbsp. fresh oregano leaves
5 cups chunky tomato sauce


METHOD
Heat a frying pan with olive oil and brown the ground beef.


Add garlic, onions and slightly brown them.


Add the carrots, celery, salt, pepper and cook for a couple minutes.


Incorporate the capers, olives, basil leaves, oregano 




and tomato sauce. Mix and heat up.

RICOTTA CHEESE
¼ tsp. salt
¼ tsp. onion powder
¼ tsp. garlic powder
1 tbsp. chopped fresh basil leaves
METHOD
Mix the ricotta cheese with the rest of the ingredients.


ASSEMBLING THE LASAGNA
Spread a layer of tomato sauce in a baking dish.


Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices.
Place a layer of eggplant on top the tomato sauce.


Add a thin layer of meat sauce and 



on top shredded mozzarella with grated cheese.


PORTIONS: 12 INGREDIENTS 1 Large breaded eggplant in slices 6 breaded zucchinis in slices Meat sauce Tomato sauce 1 lb. ricotta cheese 1½ lb. shredded mozzarella cheese ½ cup grated roman, parmesan or pecorino cheese INGREDIENTS TO BREAD THE VEGETABLES 1 large eggplant cut in thin slices 6 zucchinis cut in thin slices 1 cup all-purpose flour 4 beaten eggs 2 cups panko bread crumbs 2 cups regular bread crumbs METHOD Season the flour and eggs with a bit of salt. Mix panko and regular bread crumbs. Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan. Preheat the oven in low broil. Brown the eggplant and zucchini. MEAT SAUCE 14 oz. / 397g ground beef 1 tbsp. olive oil 3 garlic cloves, minced 1 cup small diced onions ½ cup small diced carrots ½ cup small diced celery 1 tsp. salt ¼ tsp. pepper 1 tbsp. capers 1 tbsp. pitted green olives, diced 1 tbsp. fresh basil leaves cut in thin strips ½ tbsp. fresh oregano leaves 5 cups chunky tomato sauce METHOD Heat a frying pan with olive oil and brown the ground beef. Add garlic, onions and slightly brown them. Add the carrots, celery, salt, pepper and cook for a couple minutes. Incorporate the capers, olives, basil leaves and tomato sauce. Mix and heat up. RICOTTA CHEESE ¼ tsp. salt ¼ tsp. onion powder ¼ tsp. garlic powder 1 tbsp. chopped fresh basil leaves METHOD Mix the ricotta cheese with the rest of the ingredients. ASSEMBLING THE LASAGNA Spread a layer of tomato sauce in a baking dish Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices. Place a layer of eggplant on top the tomato sauce. Add a thin layer of meat sauce and on top shredded mozzarella with grated cheese. Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese. Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese. Bake it a 400°F / 204°C until the top is golden brown. Let it rest for a few minutes before cutting.


Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese.
Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese.

PORTIONS: 12 INGREDIENTS 1 Large breaded eggplant in slices 6 breaded zucchinis in slices Meat sauce Tomato sauce 1 lb. ricotta cheese 1½ lb. shredded mozzarella cheese ½ cup grated roman, parmesan or pecorino cheese INGREDIENTS TO BREAD THE VEGETABLES 1 large eggplant cut in thin slices 6 zucchinis cut in thin slices 1 cup all-purpose flour 4 beaten eggs 2 cups panko bread crumbs 2 cups regular bread crumbs METHOD Season the flour and eggs with a bit of salt. Mix panko and regular bread crumbs. Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan. Preheat the oven in low broil. Brown the eggplant and zucchini. MEAT SAUCE 14 oz. / 397g ground beef 1 tbsp. olive oil 3 garlic cloves, minced 1 cup small diced onions ½ cup small diced carrots ½ cup small diced celery 1 tsp. salt ¼ tsp. pepper 1 tbsp. capers 1 tbsp. pitted green olives, diced 1 tbsp. fresh basil leaves cut in thin strips ½ tbsp. fresh oregano leaves 5 cups chunky tomato sauce METHOD Heat a frying pan with olive oil and brown the ground beef. Add garlic, onions and slightly brown them. Add the carrots, celery, salt, pepper and cook for a couple minutes. Incorporate the capers, olives, basil leaves and tomato sauce. Mix and heat up. RICOTTA CHEESE ¼ tsp. salt ¼ tsp. onion powder ¼ tsp. garlic powder 1 tbsp. chopped fresh basil leaves METHOD Mix the ricotta cheese with the rest of the ingredients. ASSEMBLING THE LASAGNA Spread a layer of tomato sauce in a baking dish Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices. Place a layer of eggplant on top the tomato sauce. Add a thin layer of meat sauce and on top shredded mozzarella with grated cheese. Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese. Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese. Bake it a 400°F / 204°C until the top is golden brown. Let it rest for a few minutes before cutting.

Bake it a 400°F / 204°C until the top is golden brown.

PORTIONS: 12 INGREDIENTS 1 Large breaded eggplant in slices 6 breaded zucchinis in slices Meat sauce Tomato sauce 1 lb. ricotta cheese 1½ lb. shredded mozzarella cheese ½ cup grated roman, parmesan or pecorino cheese INGREDIENTS TO BREAD THE VEGETABLES 1 large eggplant cut in thin slices 6 zucchinis cut in thin slices 1 cup all-purpose flour 4 beaten eggs 2 cups panko bread crumbs 2 cups regular bread crumbs METHOD Season the flour and eggs with a bit of salt. Mix panko and regular bread crumbs. Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan. Preheat the oven in low broil. Brown the eggplant and zucchini. MEAT SAUCE 14 oz. / 397g ground beef 1 tbsp. olive oil 3 garlic cloves, minced 1 cup small diced onions ½ cup small diced carrots ½ cup small diced celery 1 tsp. salt ¼ tsp. pepper 1 tbsp. capers 1 tbsp. pitted green olives, diced 1 tbsp. fresh basil leaves cut in thin strips ½ tbsp. fresh oregano leaves 5 cups chunky tomato sauce METHOD Heat a frying pan with olive oil and brown the ground beef. Add garlic, onions and slightly brown them. Add the carrots, celery, salt, pepper and cook for a couple minutes. Incorporate the capers, olives, basil leaves and tomato sauce. Mix and heat up. RICOTTA CHEESE ¼ tsp. salt ¼ tsp. onion powder ¼ tsp. garlic powder 1 tbsp. chopped fresh basil leaves METHOD Mix the ricotta cheese with the rest of the ingredients. ASSEMBLING THE LASAGNA Spread a layer of tomato sauce in a baking dish Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices. Place a layer of eggplant on top the tomato sauce. Add a thin layer of meat sauce and on top shredded mozzarella with grated cheese. Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese. Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese. Bake it a 400°F / 204°C until the top is golden brown. Let it rest for a few minutes before cutting.

Let it rest for a few minutes before cutting.
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