Popular
Latest From the Show
Ratatouille Lasagna
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
This comfort food is gluten-free, vegetarian, good and good for you!
Ingredients
- 4 large field red peppers
- 1/2 cup olive oil
- 4 cloves garlic, 2 crushed and 2 finely chopped
- 2 sprigs rosemary
- 12 cocktail tomatoes
- 2 large, firm eggplants, thinly sliced into planks, salted and left to drain on towels
- 3 medium zucchini, cut into 1/4-inch thick planks lengthwise
- 2 cups fresh ricotta, drained
- 1 large egg, beaten
- 1 cup parsley tops
- 1/2 cup walnuts
- Salt and pepper
- 1 cup grated Parmigiano-Reggiano
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 8-ounce bag shredded mozzarella
- A fat handful basil leaves, torn
Yield
Serves: 4
Preparation
Char peppers over an open flame or under a broiler until blistered and charred. Place in a bowl, cover and let cool. Seed, peel and cut into thick strips or quarters.
Preheat oven to 400°F.
Heat a small pot with olive oil, crushed garlic and rosemary sprigs over medium heat to infuse the oil. Dress tomatoes with garlic oil, season with salt and pepper, and roast on a rimmed baking sheet until they burst.
Heat a grill pan. Brush the eggplant and zucchini with the infused oil and season zucchini with salt and pepper. Grill veggies until tender and marked.
Place ricotta in bowl and mix in the egg. Make a pesto of parsley, walnuts, garlic, parm, EVOO, salt and pepper in a food processor and combine with ricotta.
Mash tomatoes with torn basil.
Spray a nonstick loaf pan or 8x8” pan or casserole. Layer lasagna with eggplant and zucchini, some roasted red peppers and half of the ricotta mixture; repeat, making the top layer of eggplant and/or zucchini. Top with the burst tomato sauce and mozzarella; bake 30-35 minutes to golden. Let stand at room temperature for 5-10 minutes then cut and serve.