Ciao Italia Family Classics
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
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SERVES 8 TO 10
A medley of just-picked summer vegetables layered between thin sheets of lasagne noodles gives this dish its garden-fresh taste. I like to use Del Verde brand no-boil lasagne sheets. For this recipe, you will need eight of the 7 by 6½-inch sheets. If using another brand, adjust the number of lasagne sheets as necessary to make four layers in the pan.
3 tablespoons Filippo Berio extra-virgin olive oil
1 large white onion, diced
2 cloves garlic, minced
1 green bell pepper, cored, seeded, and diced
2 medium zucchini, diced
1 medium eggplant, peeled and diced
1/4 cup minced fresh basil
1/4 cup minced flat-leaf parsley
2 medium potatoes, cooked, peeled, and diced
1 pound ripe tomatoes, diced
Fine sea salt to taste
Eight 7 by 6 1/2-inch no-boil lasagne noodles
1 cup diced Italian Fontina cheese
1 cup diced provolone cheese
1 cup diced mozzarella cheese
2 cups Tomato and Basil Sauce or prepared sauce
In a large sauté pan, heat the oil over medium heat. Add the onion and garlic and cook until the onion begins to soften. Add the pepper, zucchini, and eggplant and cook until the vegetables soften. Stir in the basil and parsley. Add the potatoes and tomatoes, stir well, and season with salt. Cover the pan and let simmer until very soft, about 20 minutes. Remove from the heat.
Preheat the oven to 350ºF. Lightly grease a 14 by 8 1/2 by 2-inch baking pan with olive oil.
Place 2 lasagne sheets in the pan, slightly overlapping them. Spoon about 2 cups of the vegetable mixture over the noodles. Scatter the Fontina cheese over the vegetables. Cover the cheese with 2 more lasagne noodles. Spread another 2 cups of the vegetable mixture on top. Scatter the provolone cheese over, cover with 2 more lasagne sheets, and top with the remaining vegetable mixture. Scatter the mozzarella cheese over the vegetables and top with the remaining 2 lasagna sheets.
Press down on the top sheets with your hands to compact the layers. Spread the tomato sauce over the top. Cover the dish with aluminum foil and bake for 45 minutes.
Let the lasagne cool for about 5 minutes before cutting into squares. Serve immediately.
Note: Cooked lasagne can be frozen for as long as 3 months. Defrost in the refrigerator and reheat in a moderate oven for 20 to 30 minutes.
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