Marilyn Hall of Pleasantville says she’s always trying to find a dish that will please everyone in her family.
<img src=”http://d2h73ajo3mnaz8.cloudfront.net/wp-content/uploads/locally-grown-button3.jpg” alt=”locally-grown-button3.jpg” align=”right” />
“My vegetarian husband, my own low-carb diet, and my hungry HUNGRY adolescent boys. This has become a family favorite for us all.”
What do you think of the recipe? Vote below. The reader favorite will win a cookbook.
Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.
The recipe, after the jump.
Grilled Veggie and Ricotta Pesto “Lasagna”
Serves 6 as a main dish, 12 as a side
3 medium eggplant, sliced Â¼ inch thick lengthwise (discard ends)
6 medium zucchini, sliced Â¼ inch thick lengthwise
6 medium yellow summer squash, sliced Â¼ inch thick lengthwise
2 large Spanish or Vidalia onions, sliced Â¼ inch thick across (keep slices whole)
4 large tomatoes, sliced Â½ inch thick across (keep slices whole)
Olive oil or olive oil spray
1/2 pound shredded mozzarella cheese
2 tablespoon pine nuts
2 cloves garlic
1/4 cup grated Parmesan cheese
2 cups fresh basil leaves
1/4 cup olive oil
1 cup Ricotta cheese
2 tablespoons pine nuts
10 garlic cloves
1/4 cup bread crumbs
2 tablespoons grate Parmesan cheese
1 tablespoon olive oil
Preheat the oven to 500 degrees.
Lightly spray baking sheets with olive oil spray (or brush with olive oil). Place the eggplant, zucchini, squash, onion and tomato slices on the sheets without overlapping. Spray again with oil. Season with salt and pepper. Roast for 13-15 minutes until they start to brown on the bottoms.
Remove and lower oven temperature to 350 degrees.
In a food processor, make pesto. Chop pine nuts and garlic, add Parmesan cheese and basil leaves until chopped. Then slowly add olive oil and continue blending.
Add pesto to ricotta cheese and stir.
Spray a 9″ x 12″ pan with olive oil. Layer half the eggplant slices on bottom followed by zucchini and yellow squash Press down firmly to pack. Layer pesto over vegetables, then layer remaining zucchini, squash and eggplant. Layer mozzarella, then gently cover with onion slices, and finally with tomato slices.
Make topping. In food processor, chop pine nuts and garlic, add breadcrumbs, Parmesan cheese and olive oil, add additional salt and pepper and mix. Sprinkle over top of “lasagna”.
Bake for 1 hour, until “lasagna” is brown on top and pulls away from the pan. Pour off any excess liquid. Let cool in pan for 20-30 minutes. Cut into pieces for serving.