Recipe for...Ratatouille Lasagna


Recipe for... lasagna recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Ratatouille Lasagna This recipe is rated : 0 Recipe Ingredients 1 eggplant, cut into, 1/4-inch slices 2 zucchini, cut into, 1/4-inch slices 2 yellow squash, cut into, 1/4-inch slices 2 cup tomato concasse, peeled, seeded and diced 1 cup diced red pepper 1 cup diced yellow onion 2 tbsp chopped garlic 2 tbsp each chopped parsley, basil, and oregano 1 cup grated Parmesan cheese 4 tbsp olive oil Salt and black pepper to taste Cooking Procedures Preheat oven to 350 degrees. In a colander toss eggplant slices with about 1 tbsp salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant sliced and pat dry. In a bowl combine tomatoes, onions, peppers, and garlic. In another bowl combine olive oil, herbs and 1/2 cup of Parmesan cheese. Oil an 8x10-inch baking dish. Cover bottom of dish with a layer of eggplant slices, slightly overlapping. Drizzle with herbed oil, and season with salt and pepper. Top with zucchini, then summer squash, seasoning each layer. Top with about 1/3 of tomato mixture.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: KIES y$ cup soy flour. 1 tsp. cinnamon. y$ cup rice flour. 1/2 cup walnuts, chopped. 1/2 cup barley flour. 1/2 cup shortening. 2 level tsp. baking powder. 1/2 cup raisins. 1 cup sugar. 1/2 tsp. salt. y$ cup milk. Vanilla flavoring. 1/2 tsp. nutmeg. Sift together the flours and the baking powder and add a part of this to the dry ingredients and the shortening, then the milk and the rest of the flour. Drop from a spoon two inches apart on greased pans. Bake in a moderate oven. Make
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