Buca di Beppo's vegetable lasagna - FOX 10 News | fox10phoenix.com

Buca di Beppo's vegetable lasagna

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(WJBK) -

Get this recipe courtesy of Buca di Beppo.

Vegetable filling:

Ingredidents:
Oil, ¼ cup
Yellow Onion, diced 2-2 1/3 cup
Red Bell Pepper, diced 1 1/3 cup
Green Bell Pepper diced, 1 1/3 cup
Yellow Squash diced, 1 1/3 cup
Eggplant peeled, diced, 1 1/3 cup
Kosher Salt, 1 tsp.
Black Pepper, ½ tsp.
Heavy Cream, 1 1/3 cup
Parmesan Cheese, shredded 1/2 cup

1. Heat oil in a sauce pan.
2. Cook yellow onion and bell peppers for 4 minutes while stirring.
3. Add yellow squash and cook additional 2 minutes while stirring.
4. Add eggplant and cook another 2 minutes.
5. Add salt and pepper.
6. Pour heavy cream into mixture and cook until the amount has reduced by half.
7. Add ½ cup parmesan cheese and mix until creamy.
8. Remove from heat.

Assembling and baking lasagna

Ingredients:
Lasagna Noodles 6 each
Heavy Cream 4 Tbsp.
Parmesan Cheese, grated 4 Tbsp.
Salt Pinch
Parsley, chopped ½ tsp.
Garlic, minced 1 Tbsp.
Egg, whole, beaten 1 each
Mozzarella Cheese, shredded 1 cup
Alfredo Sauce, hot ½ cup

1. Cook lasagna noodles according to package directions and drain.
2. Put 2 Tbsp. heavy cream in bottom of loaf pan.
3. Lay 1 lasagna noodle in bottom of pan.
4. Spread ¼ of the Vegetable Filling over lasagna noodle.
5. Sprinkle 1 Tbsp. parmesan cheese over filling.
6. Place 1 lasagna noodle over parmesan.
7. Repeat Steps 4 – 6.
8. In a separate bowl, combine ricotta, salt, parsley, garlic and egg using a wire whip.
9. Spread half of the ricotta mixture over lasagna.
10. Place ¼ cup mozzarella cheese over ricotta.
11. Place 1 lasagna noodle over cheese.
12. Spread ¼ of the Vegetable Filling over noodle.
13. Sprinkle 1 Tbsp. parmesan over filling.
14. Place another lasagna noodle on top.
15. Spread remaining ricotta and ¼ cup mozzarella over top.
16. Place 1 lasagna noodle over cheese.
17. Spread remaining Vegetable Filling over noodle.
18. Sprinkle remaining parmesan over top.
19. Spread remaining cream over parmesan.
20. Cover pan with aluminum foil.
21. Bake in 400°F oven for 70 minutes or until an internal temperature of 165°F is reached.
22. Turn lasagna out of pan onto platter.
23. Place ½ cup mozzarella cheese over top and place under broiler until cheese is melted.
24. Before serving, top with hot alfredo sauce and parsley.

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