November 20, 2010


1 med.-sized eggplant (about 2 lbs.)
2 lg. red peppers
2 garlic cloves
1/3 c. olive or salad oil
1 tsp. dried oregano leaves
1 (28 oz.) can tomatoes
1/2 (6 oz.) can tomato paste (1/4 c.)
1/2 tsp. dried basil leaves
1 (15 to 16 oz.) container ricotta cheese
2 lg. eggs
2 tbsp. parsley, chopped
1/2 lb. Fontina or Gruyere cheese, shredded (2 c.)
2/3 (16 oz.) pkg. lasagna noodles (about 12 noodles)

About 2 hours before serving: Dice eggplant and peppers. Slice each garlic clove in half. In 4-quart saucepan over medium heat, in hot olive oil or salad oil, cook garlic, stirring occasionally until golden brown; discard garlic.

    Add eggplant and red peppers; cook 5 minutes, stirring frequently. Stir in oregano, 2 teaspoons sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 2/3 cup water; heat to boiling. Reduce heat to medium-low; cook, uncovered 20 minutes, stirring occasionally until vegetables are tender.

 Meanwhile, prepare sauce: In 3-quart saucepan over high heat, heat tomatoes with their liquid, tomato paste, basil, 2 teaspoons sugar, 1 teaspoon salt, and 1/4 teaspoon pepper to boiling.

   Reduce heat to medium; cook sauce, uncovered, 20 minutes, stirring occasionally.In medium bowl, mix ricotta cheese, eggs, parsley, and 1 cup Fontina cheese. In saucepot, prepare lasagna noodles as label directs but do not use salt in water; drain. Preheat oven to 375 degrees.

 Into 13 x 9 inch glass baking dish, evenly spoon 1 1/2 cups sauce. Arrange one-third of lasagna noodles over sauce, overlapping to fit.
  Spoon ricotta mixture over noodles in baking dish; top with half of remaining lasagna noodles. Spoon eggplant mixture over noodles;
 top with remaining noodles, then remaining sauce. Sprinkle remaining Fontina cheese over sauce.

Cover baking dish with foil and bake lasagna 30 minutes. Remove foil and bake 10 to 15 minutes longer until lasagna is hot and bubbly and top is lightly browned. Remove from oven and let stand 10 minutes for easier serving.

 Makes 10 servings.

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