Guy Fieri's Fire-Roasted Fieri Lasagna
INGREDIENTS
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1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
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1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
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1 small zucchini, cut lengthwise into 1/4-inch-thick strips
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1 red bell pepper, seeded and cut into 1/4-inch-thick slices
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1/2 fennel bulb, cut into 1/4-inch-thick slices
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4 celery stalks, cut crosswise into 1/4-inch-thick slices
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1 carrot, cut into 1/4-inch-thick coins
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1 small onion, sliced into thin wedges
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4 c. chopped kale leaves (ribs and stems removed)
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2 garlic cloves, minced
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1/2 tsp. red chili flakes
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1 tbsp. chopped basil
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1 tbsp. chopped marjoram
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1 tbsp. chopped oregano
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1/4 c. extra-virgin olive oil
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1 tbsp. kosher salt
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7 or 8 turns freshly ground black pepper
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1 28- oz. can crushed fire-roasted tomatoes, with their juice
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2 lb. good-quality lasagna noodles
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2 tbsp. plus 1 tsp. kosher salt
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1 lb. whole-milk ricotta cheese
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1/2 lb. Parmesan cheese, grated (about 2 1/2 cups)
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1 large egg, beaten
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5 or 6 gratings of nutmeg
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5 or 6 turns freshly ground black pepper
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2 tbsp. extra-virgin olive oil
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1 Garlic clove, minced
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1 1/2 lb. baby spinach leaves
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1 lb. mozzarella cheese, grated (about 4 cups)
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1/4 c. julienned basil
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1 tbsp. chopped marjoram
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1 tbsp. chopped oregano
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