Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan
- 4 large tomatoes (roast at 350°F on a well oiled sheet pan, 20 minutes) reserve all oil and remove the skin after roasting
- 1 yellow summer squash, 6 inches long
- 1 large eggplant, medium size
- 1 red onion
- 4 cloves garlic
- 1 sweet yellow pepper
- 1 sweet red pepper
- 1/4 cup olive oil
Dice all after removing seeds from peppers, toss with oil, salt & pepper and roast on a sheet pan at 350°F for 20 minutes.
Using sheets of fresh pasta cut four 9 inch rounds (double the sheets if they aren’t big enough).
- 1 quart fresh arugula
- 1 quart fresh spinach
Chop fresh greens and combine in a bowl, season with salt and pepper.
Turn the oven up to 450°F (or fire a wood burning pizza oven).
- 1 cup fresh ricotta cheese
- 1.5 cups cream cheese
- 3 large fresh eggs
- 2 tablespoons chopped fresh oregano
- 4 tablespoons fresh chopped parsley
Combine all dairy & eggs with herbs in a bowl with a kitchen spoon. Coat the bottom of the springform pan with tomatoes and residual oil. Place the first layer of pasta on the bottom. Add 1/2 of the roasted vegetables and 1/2 of the greens on the first layer, add second layer of pasta, add remaining tomato and greens, add the 3rd layer of pasta, add the egg/dairy mixture, add the 4th layer of pasta. Top with remaining roasted vegetables.
Place on a sheet pan and set in the center of the oven for 15 minutes, open the oven and turn the lasagna and cook for another 5 minutes. Remove the outer ring of the springform pan after running a knife around the edge. Garnish with fresh ricotta and herbs.