Here’s an incredibly tasty, slightly spicy, delicious lasagna dish created by Chef Gary, using Formato Brothers Hot Eggplant Salad.
WHAT YOU NEED:
9 pieces lasagna noodles, uncooked
2 Tbsp Antica Italia Extra Virgin Olive Oil
7 Italian sausages, cut the casing & remove
6 cloves garlic, chopped
1 jar marinara sauce (24 oz)
1 bottle Formato Brothers Hot Eggplant Salad (16 oz)
3 cups ricotta cheese
4 cups mozarella cheese, shredded
1 tsp dried oregano
1 tsp dried basil
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil & set aside.
In a medium saucepan, saute the sausage in olive oil, until no longer pink. Remove cooked sausage from the sauce pan & spoon off excess oil, discard.
Add Formato Brothers Hot Eggplant Salad & garlic to the sauce pan, sauteing for another 4 minutes until the mixture is cooked through.
Add marinara sauce to the mixture & set aside.
In a medium bowl blend ricotta cheese & 1/4 cup of the grated parmesan cheese; set aside.
Coat a 9×14″ baking dish with olive oil & spread 1 cup of the sauce mixture on the bottom.
Top with 3 lasagna noodles. Spread 1/3 of the ricotta cheese mixture on the noodles & layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella chees over this along with one cut cut up cooked sausage. Repeat this process two more times, starting with the noodles & finishing with the remaining 1/4 cup of grated Parmesan cheese.
Place a layer of the remaining four cooked up cut up sausages across the top of the lasagna & then sprinkle with oregano and basil, then cover with shredded mozzarella cheese.
Let stand 10 minutes before cutting.
From Chef Gary Marino, one of our favorite inventive Italian friends. Always thinking of new ways to use Formato Brothers products!!! Grazie, Chef Gary!
4 medium Japanese eggplants peeled, sliced into cubes
1 cup Italian breadcrumbs
1 cup Formato Brothers Muffuletta Olive Salad (chopped)
½ cup Reggiano Parmegiano shredded cheese
½ cup Pelago Arrosto Italiano Seasoning
1 tsp Salt (to taste)
1 tsp ground pepper (to taste)
1 tblsp Antica Italia Extra Virgin Olive Oil
1 cup Flour
1 cup Extra Virgin Olive Oil (for cooking eggplant meat-less balls)
Boil water and put eggplant in water for 10 minutes. Drain, and press all water out of eggplant and let cool.
Mix all ingredients together and roll into just larger than golf ball size balls. Roll in flour and set aside on a plate.
Place oil into frying pan and heat to medium high. Balls should sizzle when placed into the oil.
Cook on all sides until brown.
Place on plate with paper towel to remove excess oil.
You can warm up some Antica Italia Marina Sauce and place eggplant meat-less balls into sauce.
Mix all of these ingredients together. Add sea salt & freshly ground pepper as desired.
2 large tomatoes chopped into chunky pieces
2 large cucumbers cut into chunky pieces
1 cup Formato Brothers Eggplant Salad, drained
4 Tblsp crumbled goat cheese
When serving, add Antica Italia Olive Oil With Lemon Flavor or a slightly citrusy flavor. Definitely chill this concoction since the flavors have a chance to mix together & the result is a crispy combination. Serve with your favorite pasta or soup or sandwich. Buon Appetito!