STEEL GRILL VEGETABLE LASAGNA WITH RICOTTA TOMATO SAUCE ENJOY DAN:

STEEL GRILL VEGETABLE LASAGNA WITH RICOTTA TOMATO SAUCE  By CHEF DAN:

Serves 8-10

RICOTTA TOMATO SAUCE:

2 tablespoons olive oil

1 onion finely chopped

6 garlic cloves, minced

5 spring’s fresh thyme

2 bay leaves

1 teaspoon EACH oregano,Tandoori masala, Turkish chili

2 cups wine

1 (10 Oz) can RO8TEL diced tomatoes and green chilies

1 cup Ricotta cheese

1/2-cup coarsely chopped fresh basil

Sea salt and freshly ground black pepper to taste

12 dried lasagna noodles

1 pound Mozzarella cheese

 VEGETABLES :

1 eggplant stemmed and trimmed, sliced lengthwise into 1/4-inch slices

3 tablespoon balsamic vinegar

3 tablespoon olive oil

3 zucchini, sliced lengthwise into 1/4-inch slices

2 bell peppers, cored, seeded and quartered

DIRECTIONS FOR COOKING.

1.       In a skillet add oil over medium-heat when sizzling.

2.       Add onions and sauté for 4 minutes; add garlic and sauté 1 minute.

3.       Add thyme, bay leaves, oregano, Tandoori masala, and Turkish chili.

4.       Cook for 2 minutes and add wine, bring to a boil; reduce heat and simmer for 12 minutes or until reduced by half.

5.       Stir in tomatoes and simmer for 50 minutes.

VEGETABLES WITH A STEEL GRILL ON THE BARBEQUE:

1.       In a bowl, whisk the vinegar and olive oil and season with S. &.P.

2.       In a bowl add eggplant, zucchini and bell peppers, pour vinegar over.

3.       Heat side burner on the barbeque, and place steel grill fry pan over high heat.

4.       Add vegetable and stir fry for 10 minutes.

5.       Remove from heat : place in a bowl and  stir in ricotta cheese, when cool puree 1/2- the vegetables and return to the bowl and  stir in the basil.

ASSEMBLY AND BAKE:

1.       Spread I cup of the tomato sauce over the bottom of a 13X9X2-inch baking dish.

2.       Lay 4 uncooked noodles over the sauce, breaking to fit.

3.       Lay 1/3-rd of the grilled vegetables over the noodles.

4.       Spoon 1-1/2-cups of the sauce over the vegetables and sprinkle 1/3-rd of the Mozzarella cheese over the top of the sauce.

5.       Repeat layering the noodles, vegetables sauce, and 1/3^rd Mozzarella.

6.       Repeat until all the noodles are used.

7.       Cover the dish with aluminum, and bake 45 minutes.

Remove the foil and add reaming cheese and bake uncovered for another