17
Sep
11

garden lasagna

        from the Garden Lasagnaaug28 228

aug28 236       peel, slice, salt and let drain the eggplant,

roast on a baking sheet till some what limp

set aside for assembly

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aug28 242

  • sauté an amount of  garlic in a saucepan with oil

season with salt & pepper, add flour and more oil if needed and  cook like a roux

aug28 243

add milk, I guess about 1/2 cup

more  stock than milk,

several slices of American cheese

cook slightly to reach a boil,

temper in two eggs,

simmer, should be  pretty thick and rich to compliment the

vegetables and  enough for a 13×9 size lasagna

aug28 245

  • add about several tablespoons of tomato paste, heat through, remove from heat, set aside. Since the stock is rich, a slight salt and pepper is all I use, oops, and  a wicked small amount of smoked hot red pepper flakes, no more than a pinch, you want the flavors of the veggies up front.

aug28 246

aug28 247

make wide pasta noodles, I like noodles between each vegetable so I go down to #2 setting.

I don’t fuss, mix about 1 cup flour and 1 egg in the kitchen aid with the beater, add a bit of water till it’s almost together.

no waiting either, right to the pasta machine. I made the pasta on demand, it ended up being 2 batches

aug28 248  boil, drain, trim as necessary, dry on kitchen towel                                           spread sauce on bottom of the pan

aug28 249

IMG_1501 start assembly

  •   noodles
  • fresh sliced tomato
  • noodles
  • roasted eggplant
  • noodles
  • raw sliced green peppers for crunch

repeat

use a small amount of sauce with each layer

top with fresh herbs

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last, cover with noodles

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and sauce

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mmmmmmmmmmmmm…. now were talking lasagna ! ! ! ! ! ! ! !

off to a 325 oven, bring it up slowly till slightly bubbly

I don’t know about 1/2 hour or more

if you made the sauce at the right consistency, it won’t be really bubbly or bubble over

of course give it time to rest before serving

IMG_1510 IMG_1512 IMG_1511

I hit the mark with this one, I could cut a piece from the pan and pick it up with my hand without it falling apart.

the simplicity and freshness of the flavors are apparent.

Now, to food bloggers who post REAL pictures of their food and kitchen my salute !!!!

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