Preparation

做酱汁并烤茄子：

• 将铃铛辣椒在烧烤炉上或肉鸡下面撒在燃气火焰上，直到皮肤变黑为止。将辣椒密封在袋子或碗中蒸10分钟。去皮，种子和切碎辣椒。
• 用中火加热1/4杯橄榄油。加入洋葱，大蒜，欧芹，凤尾鱼和切碎的烤铃辣椒并煮熟，经常搅拌，直到凤尾鱼融化，大约10分钟。
• 将热量降低至中低，并加入西红柿，橄榄，刺山柑，牛至和水。用盐和胡椒粉调味。小火煮，偶尔搅拌，直到酱汁变稠45分钟。您应该有大约16杯酱汁。
• 将烤箱加热到450°F。在几张烤盘上排成一张羊皮纸；将羊皮纸撒上油脂。将茄子切片放在羊皮纸上的一层中；您可能需要分批进行此操作。用更多的橄榄油自由刷片，然后撒上盐。烤直到切片变成浅褐色，并有些缩小为20至25分钟。

组装并烘烤烤宽面条：

• Reduce the oven heat to 400°F. Lightly oil three 9x 9x 2- or 8x 8x 2-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 Parmigiano 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 Parmigiano. Continue in this order—pasta, Parmigiano, eggplant, sauce, mozzarella, Parmigiano—finishing with a layer of pasta, some sauce, and the Parmigiano. 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 lasagne.
• 用铝箔密封平底锅，帐篷不粘在奶酪上。烘烤，直到插入每个烤宽面条中心的刀子非常热，面食嫩，40至45分钟。静置10分钟。上菜前，在烤宽面条上撒上欧芹。

提前提示

The baked lasagna freezes beautifully and will last for months in the freezer. After baking, cool completely on a rack before freezing. Defrost frozen lasagna overnight in the refrigerator and then bake at 400°F for about 1 hour. Check that the center of the lasagna is heated through by poking it with a knife or metal skewer and then feeling that the metal is hot.