Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil (Emeril Lagasse) Recipe

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Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
761
Calories
Total time
145
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl mix the ricotta cheese with salt and half a cup of Pesto Oil.
  3. 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.
  4. 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.
  5. Puttanesca Sauce:
  6. 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.
  7. Pesto Oil:
  8. 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.
  9. 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
  10. Light the grill or pre-heat the broiler.
  11. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 761.13 Kcal (3187 kJ)
Calories from fat 506.04 Kcal
% Daily Value*
Total Fat 56.23g 87%
Cholesterol 73.55mg 25%
Sodium 1200.39mg 50%
Potassium 390.1mg 8%
Total Carbs 24.68g 8%
Sugars 3.94g 16%
Dietary Fiber 2.88g 12%
Protein 42.85g 86%
Vitamin C 8.5mg 14%
Iron 0.4mg 2%
Calcium 1124.3mg 112%
Amount Per 100 g
Calories 235.86 Kcal (987 kJ)
Calories from fat 156.81 Kcal
% Daily Value*
Total Fat 17.42g 87%
Cholesterol 22.79mg 25%
Sodium 371.98mg 50%
Potassium 120.88mg 8%
Total Carbs 7.65g 8%
Sugars 1.22g 16%
Dietary Fiber 0.89g 12%
Protein 13.28g 86%
Vitamin C 2.6mg 14%
Iron 0.1mg 2%
Calcium 348.4mg 112%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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