Mom’s Grilled Vegetable Lasagna

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Carly pricco

ingredients

• 2 pounds ricotta
• 1 teaspoon salt
• Pesto Oil:
• 2 cloves garlic, minced
• 2 cups loosely packed basil leaves
• 1 cup extra virgin olive oil
• 1 teaspoon salt
• Puttanesca Sauce:
• 1/4 cup olive oil
• 1 cup finely chopped onion
• 6 cloves minced garlic
• 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
• 1 cup tightly packed, pitted, chopped Kalamata olives
• 2 tablespoons tomato paste
• 2 tablespoons drained capers
• 2 tablespoons (about 8) minced anchovy fillets
• 1/2 teaspoon dried crushed basil
• 1/2 teaspoon dried crushed red pepper flakes
• Salt
• 1 1/4 pounds lasagna noodles
• Grilled Vegetables:
• 4 medium zucchini, cut lengthwise into 1/4-inch slices 4 red or yellow bell peppers, roasted, seeded and peeled 2 medium eggplants (about 1 1/2 pounds), cut into 1/4-inch rounds 2 large yellow onions, cut into 1/4-inch rounds 1/4 cup extra virgin olive oil
• 8 ounces mozzarella, coarsely grated

Source: Carly Pricco

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