1 1/2 Pound Unpeeled, 1/4 inch long slice Eggplant 3/4 Pound Unpeeled, 1/4 inch long slice Zucchini 2/3 Cup Olive Oil 1 Tablespoon Oregano, dried 1 Tablespoon Minced Garlic 10 Ounce Lasagna Noodles 1 Pound Whole Milk Ricotta 3 Each Lightly beaten Eggs 1/2 Cup Chopped Basil, fresh 1 Cup Divided Parmesan, shredded 6 1/2 Cup Divided Marinara 1 Pound Fresh Mozzarella
The little modifier may not be clear... Cut the eggplant and zucchini lengthwise in 1/4-inch thick slices. Preheat the oven to 375°F. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Roast for 30 minutes until the vegetables are cooked through. Remove from the oven and lower the temperature to 350°F. Prepare lasagna noodles as instructed Combine the ricotta, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed. Spray half size2" deep hotel pan with ollive oil spray, layer 3 sheets of lasagna(cut to size), spread 1 cup of the marinara. Arrange a single layer of the vegetables on top, then , a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread 1 1/2 cups of marinara on top. Do not put the final layer of cheese. You will have 2 cups of marinara and some cheese left over for packaging. bake for 45 minutes, covered, until internal tempature 165 is reached. Properly cool. Once cool, use a dough knife to cut in half lengthwise. Then make 3 cuts across the pan -- you'll cut in half then each half in half again. You'll end up with 8 pieces. In the HMR container, ladle a 2 fl. oz. portion of remaining marinara on bottom. Place a slice of lasagna on top, add grated parm cheese to top of lasagna and micro green for garnish. lid and store.