Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

Total Time:
2 hr 25 min
1 hr
1 hr 25 min

8 to 10 servings

  • 2 pounds ricotta
  • 1 teaspoon salt
  • Pesto Oil, recipe follows
  • Puttanesca Sauce, recipe follows
  • 1 1/4 pounds lasagna noodles
  • Grilled Vegetables, recipe follows
  • 8 ounces mozzarella, coarsely grated
  • Puttanesca Sauce:
  • 1/4 cup olive oil
  • 1 cup finely chopped onion
  • 6 cloves minced garlic
  • 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
  • 1 cup tightly packed, pitted, chopped Kalamata olives
  • 2 tablespoons tomato paste
  • 2 tablespoons drained capers
  • 2 tablespoons (about 8) minced anchovy fillets
  • 1/2 teaspoon dried crushed basil
  • 1/2 teaspoon dried crushed red pepper flakes
  • Salt
  • Pesto Oil:
  • 2 cloves garlic, minced
  • 2 cups loosely packed basil leaves
  • 1 cup extra virgin olive oil
  • 1 teaspoon salt
  • Preheat oven to 350 degrees F.

  • In a medium bowl mix the ricotta cheese with salt and half a cup of Pesto Oil.

  • Lightly grease a large rectangular baking dish, then spoon 1/2 cup of Puttanesca Sauce onto the bottom of the dish. Cover with a layer of lasagna noodles. 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. Repeat layering the lasagna, ricotta, vegetables, mozzarella and sauce in this manner until all ingredients have been used, ending with mozzarella on top.

  • Bake until the lasagna is bubbling and golden brown, about 1 hour and 15 minutes. Allow to rest 10 minutes before serving, drizzled with some of the remaining pesto oil.

Puttanesca Sauce:
  • In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes. Adjust seasoning to taste, cover and set aside.

Pesto Oil:
  • 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. Continue to process until well blended, season with salt to taste and set aside until ready to assemble lasagna.

  • 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

  • Light the grill or pre-heat the broiler.

  • In a large shallow bowl, toss the eggplant, zucchini, bell pepper and onion with the oil and salt. If using the broiler, arrange the vegetables in a single layer on 2 lightly greased or non-stick baking sheets. 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.

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