Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.




Vegetable Lasagna

Buca di Beppo

Vegetable filling:
1/3 cup oil
2 2 1/3 cup yellow onion, diced
1 1/3 cup red bell pepper, diced
1 1/3 cup green bell pepper diced,
1 1/3 cup yellow squash diced
1 1/3 cup eggplant peeled, diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/3 cup heavy cream
1/2 cup parmesan cheese, shredded

Heat oil in a saucepan. Cook the onions and bell peppers for 4 minutes while stirring. Add the squash and cook additional 2 minutes while stirring. Add the eggplant and cook another 2 minutes. Add salt and pepper. Pour the heavy cream into mixture and cook until the amount has reduced by half. Add 1/2 cup parmesan cheese and mix until creamy. Remove from heat.

6 lasagna noodles
4 tablespoons heavy cream
4 tablespoons parmesan cheese, grated
pinch salt
1/2 teaspoon parsley, chopped
1 tablespoon garlic, minced
1 whole egg, beaten
1 cup mozzarella cheese, shredded
1/2 cup Alfredo sauce

Cook lasagna noodles according to package directions and drain. Put 2 tablespoons heavy cream in bottom of loaf pan. Lay 1 lasagna noodle in bottom of pan. Spread 1/4 of the vegetable filling over the lasagna noodles. Sprinkle 1 tablespoon parmesan cheese over filling. Place 1 lasagna noodle over parmesan. Repeat Steps.

In a separate bowl, combine ricotta, salt, parsley, garlic and egg using a wire whip. Spread half of the ricotta mixture over lasagna. Place 1/4 cup mozzarella cheese over ricotta. Place 1 lasagna noodle over cheese. Spread 1/4 of the vegetable filling over noodle. Sprinkle 1 tablespoon parmesan cheese over filling. Place another lasagna noodle on top. Spread the remaining ricotta and 1/4 cup mozzarella cheese over top. Place 1 lasagna noodle over cheese. Spread remaining Vegetable Filling over noodle. Sprinkle remaining parmesan over top. Spread remaining cream over parmesan.
Cover pan with aluminum foil.

Bake in 400 degree oven for 70 minutes or until an internal temperature of 165 degrees is reached.
Turn lasagna out of pan onto platter. Place 1/2 cup mozzarella cheese over top and place under broiler until cheese is melted. Before serving, top with hot alfredo sauce and parsley.

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