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Recipe courtesy of Dave Lieberman

Show: Good Deal with Dave Lieberman

Episode: Cooking With Kids

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Total:: 1 hr 30 min
Prep:: 30 min
Inactive:: 30 min
Cook:: 30 min

Yield:: 5 individual lasagnas

Level:: Easy

Ingredients

For the sauce:

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped

For the ricotta:

2 cups ricotta
Few pinches salt
About 20 grinds black pepper

For the veggies:

1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

Directions

Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.

Mix the ricotta together with the salt and the pepper until evenly distributed.

Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.

Preheat oven to 375 degrees F.

To assemble the lasagnas:

Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.

Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

My Private Notes

Name: Individual Lasagnas
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 5 individual lasagnas
Ingredients: 1 (28-ounce) can chopped tomatoes; 2 cloves garlic, pressed; 2 teaspoons dried oregano; 2 teaspoons sugar; Few pinches salt; Few dashes red chili flakes; 10 grinds fresh black pepper; 1 small bunch fresh parsley, leaves coarsely chopped; 2 cups ricotta; Few pinches salt; About 20 grinds black pepper; 1/3 cup olive oil; Salt; 1 large zuchinni, sliced into 1/8-inch thick rounds; 1 large summer squash, sliced into 1/8-inch thick rounds; 1 small eggplant, sliced into 1/8-inch thick rounds; 1 package uncooked lasagna noodles; 8 ounces shredded mozzarella

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Individual Lasagnas

For the sauce:

For the ricotta:

For the veggies:

Categories:

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