O N T H E TA B L E
Healthy Pleasure
Noodle-free lasagna, courtesy of Pizzeta Millburn
VEGETABLE LASAGNA
INGREDIENTS:
2 zucchinis sliced and blanched
2 eggplants sliced, breaded and fried
2 heads of broccoli blanched and chopped
1 white mushroom sliced and sautéed
SERVES 6-8 PEOPLE BAKING TIME: 30MIN
2 Spanish onions sliced and sautéed
1 bag spinach sautéed
3 quarts of fresh tomato sauce
1/2 quart of ricotta cheese
1/4 cup grated parmesean cheese
1 quart mozzarella cheese
2 tablespoons oregano
2 tablespoons thyme
3 eggs
Salt and pepper to taste
ANNE-MARIE CARUSO
DIRECTIONS:
Cheese Mix – In a bowl, mix ricotta cheese with eggs, parmesean cheese, mozzarella cheese, thyme and oregano.
In a Pyrex container (8” x 11” x 3”) start with a thin layer of tomato sauce. Next, spread a layer of breaded eggplant, then top it with a
thin layer of cheese mix. Add zucchini, broccoli, mushrooms, onions, spinach and some tomato sauce. Repeat process two more times
or until you run out of vegetables. Finish with mozzarella and tomato sauce.
Bake it for 30 minutes at 350°F
MAY 2016 MILLBURN • SHORT HILLS MAGAZINE
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