Ingredients: 6-8 tsp olive oil; 6 cups peeled diced eggplant; 1 medium zucchini, diced; ½ cup chopped green pepper;
1 pound fresh portabella mushrooms, diced;
1 small onion, chopped; 2 cloves garlic, minced; 28 oz can Italian tomatoes, chopped w. juice; 1 bay leaf; 2 tsp oregano; salt & pepper; 16 oz ricotta cheese; 2 eggs, beaten;
½ cup parsley chopped; ¼ tsp salt; 12 sheets no boil lasagna noodles; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese.
Instructions: Using 1 tsp of olive oil for each the zucchini & pepper,
mushrooms, and eggplant, sear the diced fruits (yes, these are fruits or
fruiting bodies) separately and in one layer, on high heat until a bit of
browning occurs on the surfaces and corners.
A non-stick pan is almost essential.
Set the seared fruits aside.
Saute the onion & garlic in 1 tsp of olive oil. When transparent and softened, add chopped
tomato & juice then bay leaf, oregano, salt & pepper to taste. Simmer until thickened. Combine with seared fruits.
Combine ricotta cheese, eggs, parsley, and salt. Oil a 9x12” baking dish. Put a scanty layer of the sauce/fruit mix in
the bottom. Cover with 4 sheets of
lasagna noodle. Spoon about 1/3d of the
ricotta cheese over the noodles. Top
with about 1/3 of the sauce mixture. Sprinkle
with 1/3 of the mozzarella cheese.
Repeat the noodle, ricotta, sauce, & mozzarella layer twice
more. Cover with foil and bake at 350 F
for 50 min. Uncover and sprinkle top
with Parmesan cheese. Return to oven
bake for another 5-10 min.
Notes: Searing the fruits dehydrates them, intensifies their
flavors, and makes them denser. The
resulting lasagna will be less runny and richer in flavor.