VCE: Lasagne With Eggplant And Chard

[Guest guest]

The Egg Pasta was posted yesterday. The sauces are in the archives of old

messages, but I will post them again, separately. kathleen

 

* Exported from MasterCook *

 

Lasagne With Eggplant And Chard

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 468

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Egg Pasta

OR 1 box dried

1 cup Fresh Tomato Sauce

OR Quick Canned Tomato Sauce

(see separate recipes)

1 1/2 pounds eggplant

sliced crosswise 1/4-inch thick

2 tablespoons olive oil

plus extra for the eggplant

2 tablespoons butter

1/2 onion -- finely diced

3 garlic cloves -- finely chopped

1 bunch green chard -- stems removed

(about 1 1/2 pounds)

Salt and freshly milled pepper

1/2 cup dry white wine

1 cup ricotta

1 egg

3/4 cup grated pecorino Romano

8 ounces fresh mozzarella -- thinly sliced

 

SERVES 6 TO 8

 

Over the years I've discovered that when eggplant and chard are combined,

they produce an unsuspected depth of flavor. Lasagne expert Clifford

Wright inspired the use of this duo in lasagne. This filling is excellent

in cannelloni and experts too.

 

Prepare the pasta dough and tomato sauce. Roll and cut the dough, set it

aside on towels to dry while you prepare the vegetables.

 

To cook the pasta, bring a large pot of water to a boil and add salt. Have

a large bowl of cold water next to the stove. Add a few strips of pasta to

the pot at a time, cook for 1 minute, then scoop them out and immediately

transfer to the cold water. As you assemble the dish, remove the pieces

you need and let them dry briefly on a clean towel. (If using dried pasta,

follow the package instructions.)

 

Unless it's garden fresh, salt the eggplant, let stand 30 minutes, then

blot dry.

 

Preheat the oven to 400F. Brush both sides of the eggplant lightly with

oil. Place the slices on a sheet pan and bake, turning once, until browned

on both sides, about 30 minutes in all. Chop coarsely.

 

Heat 2 tablespoons oil and the butter in a large skillet. Add the onion

and garlic and cook over medium heat for about 3 minutes, stirring

frequently. Add the chard, sprinkle with 1/2 teaspoon salt, and cook until

wilted, about 5 minutes. Add the wine, cover, and cook until the chard is

tender and the pan is dry, about 10 minutes. Turn the mixture out onto a

cutting board and finely chop. In a bowl, mix together the ricotta, 1/3

cup water, and the egg, then stir in the chard. Taste and season with salt

and freshly ground pepper.

 

Oil a 9- x 12-inch baking dish. Spread 1/3 cup tomato sauce over the

bottom and cover with a layer of pasta. Scatter a quarter of the grated

cheese over the top and add a quarter of the eggplant, ricotta mixture, and

mozzarella. Follow with another layer of pasta and repeat for three more

layers. End with a layer of pasta and the remaining sauce. Cover with

foil, tenting it above the surface.

 

Preheat the oven to 400F. Bake 20 to 30 minutes or until heated

through. Remove the foil and bake for 5 to 10 minutes more.

 

 

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