Sicilian Vegetable Lasagna
M a K e S T h r e e 4 - S e r v i n G l a S a G n e S
6 yellow or red bell peppers
1 cup extra-virgin olive oil; more as needed
1 large onion, very finely chopped
6 cloves garlic, finely chopped
1/3 cup finely chopped fresh flat-leaf parsley
16 anchovy fillets (preferably salt-packed), rinsed
4 28-oz. cans tomatoes, drained, seeded, and chopped
(already diced is fine)
3 cup pitted and chopped imported green olives
3 cup pitted and chopped imported black olives
1 cup capers, rinsed, chopped if large
2 Tbs. dried oregano Salt and freshly ground black pepper to
taste
3 eggplant (about 11 lb. each), peeled and sliced crosswise
3/8 inch thick olive oil, for roasting the eggplant
21 lb. fresh mozzarella, sliced as thinly as possible
21 cups freshly grated Parmesan, preferably Parmigiano-Reggiano
1 lb. instant (no-boil) lasagna noodles chopped fresh
flat-leaf parsley, for serving
1. Char the bell peppers over a gas flame, on a grill, or under the broiler until the skins are blackened all over. Seal the peppers in a bag or a bowl to steam for 10 minutes. Peel, seed, and chop the peppers.
2. Heat the 1 cup of olive oil in a deep, heavy-based pot over medium high heat. Add the onion, garlic, parsley, anchovies, and the chopped roasted bell peppers and cook, stirring frequently, until the anchovies have melted, about 10 minutes.
3. Reduce the heat to medium low and add the tomatoes, olives, capers, oregano, and 1 cup water. Season with salt and pepper. Simmer, stirring occasionally, until the sauce thickens, 45 minutes. This will yield about 12 cups of sauce.
4. Heat the oven to 450°F. Line several baking sheets with parchment; lightly oil the parchment. Arrange the eggplant slices in one layer on the parchment; you may need to do this in batches. Brush the slices liberally with more olive oil and sprinkle lightly with salt. Roast until the slices are lightly browned and somewhat shrunken, 20 to 25 minutes.
5. Reduce the oven heat to 400°F. Lightly oil three 9x9x2- or 8x8x2-inch square metal or ceramic baking pans (disposable pans are also fine) and cover the bottom of each with a layer of pasta. Sprinkle some of the Parmesan over the pasta. Top with a layer of eggplant slices. Spoon some of the sauce over the eggplant to amply cover, about 1 cup. Top with a layer of mozzarella and another sprinkling of the Parmesan. Continue in this order pasta, Parmesan, eggplant, sauce, mozzarella, Parmesan—finishing with a layer of pasta, some sauce, and the Parmesan. You should be able to easily get four layers into each pan; if you have extra components, you can add another layer to one or more of the lasagna.
6. Seal the pans with aluminum foil, tented so it doesn’t stick to the cheese. Bake until a knife inserted in the center of each lasagne comes out very hot and the pasta is tender, 40 to 45 minutes. Let sit for 10 minutes before serving or cool completely on a rack before freezing. Sprinkle the lasagne with parsley before serving. Defrost frozen lasagne overnight in the refrigerator and then bake at 400°F for about 1 hour.
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