Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Grilled Vegetable Lasagna With Ricotta-Tomato Sauce
Ingredients
- FOR RICOTTA-TOMATO SAUCE:
- 2 tbsp. olive oil
- 1 large yellow onion, finely chopped (8 oz)
- 6 cloves garlic, finely chopped
- 5 large sprigs fresh thyme
- 2 bay leaves
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 2 c. dry white wine
- 3 1/2 lb. ripe plum tomatoes, cut into 1/2-in. pieces (about 13)
- Kosher salt and pepper
- 1 c. whole-milk ricotta cheese
- 3/4 c. fresh basil, coarsely chopped
- FOR GRILLED VEGETABLES:
- 1 medium eggplant (about 11/4 lbs), sliced lengthwise into 1/4-in.-thick slabs
- Kosher salt and pepper
- 3 tbsp. balsamic vinegar
- 3 tbsp. olive oil
- 3 medium zucchini (about 11/4 lbs), sliced lengthwise into 1/4-in.-thick slabs
- 2 red peppers, seeded and quartered
- FOR ASSEMBLY:
- 12 dried lasagna noodles (about 12 oz; not no-boil)
- 1 lb. whole-milk mozzarella, coarsely grated (about 4 cups)
Get the App
Chrome Extension
