Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil

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totally delectable and everyone loves it

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I've made this wonderful recipe twice now, for different groups of friends. Rave reviews both times. When someone asks me what puttanesca means, I tell them that it has anchovies in it.<G>

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this is the best!

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Great recipe for a vegetarian lasagna, but be very careful with salt. Capers, olives & anchovies are drowning in salt, so don't add any to the puttanesca sauce until after you've finished simmering it for 40 mins. Just remember, the longer something cooks, the more intense the flavors become. You can always add a bit more salt if needed, but you can't subtract in cooking! I served this lasagna with his ginger carrot soup, some herbed foccacia & a light salad; what a perfect dinner! Followed another reviewer's advice to prepare as much as possible a day ahead of time which resulted in a stress-free day-of dinner. My thanks to all reviewers & to Emeril.

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This tasted wonderful but I'm glad I had no plans for the afternoon! I would make it again, despite the time it takes. (It took me about 3 hrs. doing all from scratch. My personal preference would be to cut the eggplant thicker so that after it loses moisture it is more substantial; I'd grill more red peppers and I'd add more hot pepper. It does taste better after cooling overnight and reheating. I only made two layers high but needed a deeper dish - maybe the depth of those 3-4" aluminum pans.

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You can do a lot of the recipe ahead of time and then simply cook the noodles and assemble. The night before I'd mix the ricotta salt & basil oil (I used pesto & it was still awesome, but look forward to making the oil in the future, broil the veg, and grate the moz., cover it all and refridge. I used a 9x13 & it was overflowing beautifully, so put a pan underneath to catch the ooze. I also had 10 lasagna noodles left over! Next purchase--a lasagna pan. I am not the chef in the family but got loads of compliments on this one!
*I also added spinach to the ricotta and broiled mushrooms along w/ the other veg, any left over veg makes a great meal in itself!

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Wow. This was delicious, as Emeril's recipes usually are. I ended up not making the pesto oil and I'm glad I didn't, because with the oil that I used from broiling the veggies I think it would have made the dish too oily (grilling the veggies, as recommended in the recipe, would probably do fine with the extra pesto oil. In addition to not using fresh basil in the dish (I wish I had had some to throw in with the mix, which would have made it even more tasty than it already was, I didn't use ricotta because I didn't have any on hand. I halved the recipe and it still made plenty -- 6 generous servings. The puttanesca sauce goes really well with this mix of veggies, but it could be used on its own as a sauce for salmon,scallops, chicken, or pork tenderloin. Highly recommended!

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So yummy! I cut up the veggies and then broiled them (carefully stirring when they were browned on top. I made the puttanesca sauce, and would do it again because it was so good. I also chopped the pesto ingredients and just added to the ricotta because I prefer the consistency and look of basil leaves this way. Took it to a party, and it went over very well: This took a long time to make but this recipe is a keeper!!

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This was so flavorful, and the texture very appealing. Simply perfect. Prep time was shortened by using frozen basil cubes to flavor the oil, and I used a famous brand of puttanesca sauce. I halved the recipe, and it worked fine with one 32 oz jar. I did add some well-squeezed spinach to the ricotta mixture, and just a dab of goat cheese. All the veggies cooked up separately in the oven, and I made sure most of the moisture cooked out of them so the end result was more flaorful and not at all soggy. I used mushrooms in the mix of vegetables as well. OMG, this is really delicious.

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I skipped the pesto oil and I sliced my veggies really thin so I didn't roast them first (just baked the whole thing together and it was very good. I was really worried because when I tasted the sauce it was exceptionally salty (didn't use anchovies from the olives and capers and my mom thought the red pepper was too much, but eaten all together it was delicious.