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1
Preheat oven to 350 degrees F.
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2
In a medium bowl mix the ricotta cheese with salt and half a cup of Pesto Oil.
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3
Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish.
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4
Cover with a layer of lasagna noodles.
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5
Top the lasagna with a layer of ricotta, then a layer of eggplant, zucchini, onion and red pepper, a layer of grated mozzarella, and a layer of puttanesca sauce.
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6
Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.
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7
Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes.
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8
Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.
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9
In a large pot heat the olive oil over medium high heat.
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10
Add the onion and saute until soft and lightly caramelized, about 6 minutes.
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11
Add the garlic and cook an additional 2 minutes.
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12
Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes.
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13
Adjust seasoning to taste, cover and set aside.
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14
In the bowl of a food processor or blender place the garlic and basil and process on high while adding the olive oil in a steady stream.
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15
Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.
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16
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
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17
Light the grill or pre-heat the broiler.
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18
In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt.
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19
If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets.
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20
Grill or broil in batches, turning the vegetables once, until they are tender, lightly browned, and have released most of their moisture, about 5 to 6 minutes per side.
