Winner's Circle Lasagna
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
39
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Olive Oil1 medium
Onion (minced)1 small
Garlic (clove)2 cups
Water1
Salt1
Pepper2 cups
Ricotta Cheese1.5 tbsps
Cornstarch3 cup
Chicken Broth3 tbsps
ButterDirections:
1
For the Lasagna: Heat olive oil in a small pan and saute onions and garlic until onions become translucent, being careful not to burn garlic
2
Stir in tomato paste and 2 cups water and season with salt and pepper, to taste
3
Cover and cook over low heat for approximately 15 minutes, or long enough to allow flavors to integrate into a sauce
4
Preheat oven to 350 degrees F
5
Lay 1/4 (about 15) of the wontons over the bottom of a lasagna dish, followed by a layer each of yellow squash, zucchini, eggplant, fresh tomato, about 1/2 cup tomato sauce, and 1/2 cup of the ricotta
6
Repeat for a total of 4 layers, finishing on the top layer with the mozzarella
7
Bake for about 30 minutes covered with foil, and about 10 minutes more uncovered
8
Remove from oven and let rest 10 minutes
9
While the lasagna is in the oven, begin the red pepper coulis
10
Whisk the cornstarch into the chicken broth
11
Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic
12
Simmer 30 minutes
13
Pour hot mixture into blender and blend until smooth to make red pepper sauce
14
Spoon some red pepper coulis onto serving plate and place a square of lasagna on top
15
Garnish with fresh basil sprigs