Wednesday, October 28, 2009

Vegetarian Lasagna

Justin and I just tried out a great recipe for eggplant and zucchini lasagna. Since it was the first time we tried the recipe, I didn't photograph the process, but it was really easy and really good.

Ingredients
1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided (don't skip the salt. I did, and ended up needing to add it back in for more flavor)
2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh oregano (I used dried oregano)
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1 cup (8 ounces) part-skim ricotta cheese (I used large curd cottage cheese instead)
Cooking spray
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese

Preparation
1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.

I froze a portion in tupperware to see how it saves. I'll let you know how it turns out, one desperate evening when there is nothing to eat.

Recipe from Cooking Light Aug 2008.

2 comments:

  1. Blah blah blah lasagna blah blah food blah...

    It's your birthday, dammit! I demand you blog about something deeply personal and horrifically embarrassing. With pictures if available.

    ReplyDelete
  2. Update: In a moment of desperation, I ate the frozen lasagna. Verdict: Delicious! This one is a keeper. I froze it in a tupperware and it did have some ice crystals so I microwaved it, drained off some of the excess liquid, and added some marinara to the top, along with some parmesan cheese and crushed red pepper. (Thank you to Foresight Brooke for knowing I would be starving one day in the future.)

    ReplyDelete

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