Female Speaker: Today, we are making vegetables, Lasagna with garlic bread. This is a great dish that you can make ahead of time and freeze or serve it, that Dave make it wonderful.
Dave: First, we are going to start with our vegetables; we are going to cut them real thin and thrown them on the grill, kind of cutting them over here and we are going to use eggplant, yellow squash, green zucchini and red bell peppers makes for nice vegetables. I’m going to cut these on a bias in above the stick. You don’t want to cut them too thin because they’ll burn on the grill and they are over cooked. I’ll cut them all the way down, and do this for all our vegetables. We don’t want seeds in there. So, the bell pepper we are going to leave it kind of whole, still let in there, this kind of with strips. Just like that, fine.
Female Speaker: Now we are going to make our filling, we have ricotta cheese and all we are going to do is just season it up a little bit. I would like to add just couple of eggs, it’s not absolutely necessary that you do that, but just going to make a little bit creamier, but again, it’s not necessary. This Lasagna is not exactly hard, it’s just time consuming; so to do it all the right way with the sauce and you can do the ground beef for sauces as a filler, but definitely referred to our episode with sauce and meatballs because that’s the great addition. This recipe, so we made all ahead and just get all our cheese into our mixing bowl. I have some parsley, just for color. I’m going to put in to these two containers, three eggs. I’ll find every thing together and make it creamy, we are just going to carefully mix this up and then it’ll be all set for you to use in your filling.
Dave: Now we are aside with the grill, I have all the vegetables cut. I’m going to drizzle olive oil on top, put them on the grill and we are going to season them on the grill. What olive oil would does is, makes for it even coating of cooking actually. Make sure vegetables roll evenly coated, in a small grill. Eggplant and zucchini soak up a lot of oil, we are going to need a lot of oil for those three things. Put them on there since we are putting this in a Lasagna pan there -- we don’t need nice grill marks; we are just cooking them, so it’s fine. We don’t need it to be beautiful. Now we are going to season with salt and pepper.
Female Speaker: So now that we have all of our ingredients ready we’ll go ahead and start layering. Here is our sauce behalf, left away from our meatballs, so we are going to go ahead and start with a little bit of sauce in the bottom of the pan, it’s going to keep the noodles for sticking. You don’t need a lot, just go ahead and put the bottom of my pan and that start the layer of Lasagna noodles, we just cooked them in; salt water just as if you are cooking faster. So, we are just going to go ahead and layer them and I would like just to use the pieces that break off and I just piece them together where I need a piece.
So we are going to start with the layer of our seasoned cheese; just go ahead and spread all evenly, it takes more time and it’s really difficult just want to make -- the layer is nice. The ricotta is going to act with the Lasagna together. Cook that, pretty good, we are going to go ahead and our vegetables. So, I went ahead and did another layer of the pasta with some mozzarella cheese and I have varied heads of vegetables ready for us. I’m just going to go ahead and start with layering of the veggies and so with the eggplant and what I’m going just do is, you could do like a whole layer of eggplant, a whole layer of squash.
Our pans on those deeps, I’m just going to go ahead and mix them of a bit. You don’t want to make sure for the bigger eggs like our eggplant that you have another layer of a different kind of vegetable to give it a different taste; otherwise all you can have in that one piece of Lasagna will be eggplant. So, what I’m going to do is I’m going do is eggplant and squash on this layer and the next layer I’m going to do with peppers because that’s going to give you a really good flavor.
As you layering, don’t forget to add your sauce because that’s going to give it most of your flavor and I’m going to go ahead and finish my layering and then I’m just going to put the Lasagna in the oven and I’ll cover with foil and it’s a mini oven about 45 minutes an hour, best way to tell is, took a fork in the center and when the fork is hot your Lasagna is cooked throughout.
Dave: For garlic red, we are going to melt butter right here and we are going to add our own garlic, that whole garlic, just smash it down; break up the garlic close turbine garlic, smash with the knife, it releases all juices and we are going to pull this in the butter bowl just like that. We now have all the butter just going to soak little flavor of that garlic. Then, once this is done, we are going to rub that all over our bread. The bread, we just going to take a knife, see, we are using. Just cut it all the way down the middle, well open it, take a pasty brush, we are going to take the butter and spread out all over the bread out. Then we are going to take this bread and put it in the oven for about five minutes and be done.
Female Speaker: For more information and for our full recipe, here is our website at www.fooddoneright.com. If you have any questions, feel free to email us at info@fooddoneright.com or get us a call at our toll free number, it’s 1-888-357-5331.
Dave: Thanks for watching.
Female Speaker: Bye.
Dave: Bye.
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