Pasta Dough
2cups AP flour
10 egg yolks
4oz milk
2Tbsp Olive Oil
1tsp Salt
Place the flout in the Robo coupe
Ricotta Filling
1lb Ricotta Cheese
3Tbsp Minced Parsley
1ea Minced garlic Clove
1 Whole egg
1 pinch of Nutmeg
3oz Parmesan Cheese
S&P
Mix everything.
Vegetable Mix
1ea Onion Julienne
1ea Zucchini cut on a bias
1ea yellow Squash cut on a bias
1ea Egg Plant cut into ½ inch rounds
4oz marinara
3Tbsp Fresh Basil
Sauté the onion in a pan with olive oil and set aside. Coat the Zucchini, Yellow Squash, & Egg Plant in Olive Oil and roast in the oven at 350 for ten minutes or till tender.
Assemble the Lasagna by placing a little bit of the Marinara on the bottom a 12x8inch pan and layer the pasta, then ricotta and finnish with the vegetables. Repeat the process twice, then cover the pan with foil and bake at 350 for 2o min. For added color cover the top of the Lasagna with Mozzarella cheese and brown in the broiler after it is done.
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Coconut Grove Arts FestivalRECIPES from our Culinary Experts
Vegetable Lasagna
By Chef Miguel Magana
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