The Eggplant and Gorgonzola Cheese Vegetarian Lasagna Recipe

Ingredients:

Ingredients for 4 guests

1 eggplant
2 zucchini
1 red pepper
1 yellow pepper
3 large tomatoes (1 lb.)
2 onions
8 basil leaves
1 teaspoon salt
9 lasagna noodles (dry lasagna pasta) or 1/2 lb.
3/4 lb. Gorgonzola cheese
1/2 cup grated mozzarella
1/2 cup extra virgin olive oil
1 clove garlic
Salt and pepper

Instructions

Remove the stems from the peppers, place them in a pan with and bake at 350 °F, between 20 and 30 min. Remove from oven and allow to cool in a bowl. Meanwhile, slice the zucchini, the eggplant and the onions into rounds Put the zucchini and eggplant to grill, 2 minutes on each side, on a grill or in a non stick skillet. Set aside on paper towels and season. Once they are colder, remove skin from peppers and discard the seeds; cut the peppers into slices. Reserve for later.

Bring a pot filled with salted water and a tablespoon of olive oil to a boil; dip the lasagna noodles in and boil them for about 5 minutes. Remove and plunge into a bowl filled with cold water to stop cooking. Drain on a cloth.

Peel the tomatoes, remove seeds and cut into small cubes. To remove their skin, remove the stem of the tomato, make an incision on the other side and plunge them for 1 minute in the boiling water. In a skillet, put olive oil, mix in the tomato cubes. Press in a clove of garlic with a garlic press in the skillet; Cut 75% of the gorgonzola into cubes, add the cheese to the tomato sauce, bind with a little pasta cooking water, simmer 3 minutes.

Line the bottom and sides of your favorite lasagna pan with a drizzle of olive oil, then lay down the first layer of noodles, to be followed by vegetables, each time adding a little tomato sauce and some chopped basil leaves. Season lightly between layers; repeat the process until you spend all the ingredients. For the top layer, place the Gorgonzola cheese you have left over the top, then sprinkle the mozzarella over. Bake for 30 minutes at 350 ˚F.

Buon appetito!