Meatless Monday: Vegetable Lasagna From Fig & Olive
Vegetable Lasagna
Ingredients
- 1 lb eggplant
- 1 lb zucchini
- 2 lb heirloom tomato
- 4 pc artichoke
- ½ lb burrata
- ½ cup olive oil
- ½ lb fresh lasagna sheets
- TT herbes de provence
- TT salt, pepper
- 0.5 oz basil
- 1 oz of chive
- ¼ cup olive oil
- 1T Salt, pepper
Directions
Blanch pasta for 20 seconds in boiled salted water; remove and cool.
Slice eggplant, zucchini, and artichoke - ¾" thickness, then season and marinate with olive oil. Roast in oven at 400F until the vegetables are cooked through and well caramelized.
Slice the tomato ¼ inch thick and season with salt, pepper, herbes de provence, and olive oil; spread on sheet pan and confit slowly at 300F for 45 min.
In a baking pan, spread the first layer of cooked pasta, cover with layer of eggplant and tomato; continue to layer another piece of pasta, add layers of zucchini, and add dollops of burrata on top, slice basil and sprinkle on top.
Add the third layer of pasta followed by artichoke, tomato confit, and burrata. Cover with another layer of pasta, tomato, and burrata.
Cook for 12 minute at 400F, cut and serve.
Note about eggplant
Eggplant can often turn soggy and bitter when cooked. You can alleviate this by soaking it in salt water for 24 hours before.
