Here’s a recipe for Zucchini Eggplant Lasagna I found at www.myrecipes.com
Ingredients1 large eggplant, cut crosswise into 1/4-inch-thick slices 3/4 teaspoon salt, divided 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 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 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
Preparation1. 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 × 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.
AKHenderson Premium Member over 10 years ago
At zo!
mdcdjg2008 over 10 years ago
That sounds really good to me…just made me a little hungry.
i_am_the_jam over 10 years ago
Yes.Deal with it.
bkybl Premium Member over 10 years ago
Try it Heart. It’s delicious!
blunebottle over 10 years ago
Augh! Now I’m hungry, too! mdcdjg2008, I’m with you.
ShadowBeast Premium Member over 10 years ago
I’d ask the same thing.
kaylowe over 10 years ago
Of course you are, Heart. By a nice Italian babysitter.
sjsczurek over 10 years ago
Tryyy it, you’ll liiiiike it!
VICTOR PROULX over 10 years ago
I will have to try it next week, we are having turkey mussaka with eggplant tonight. Heart! Eat it. Eggplant and lasagna will be life long companions.
Comic Minister Premium Member over 10 years ago
No you are not.
Dampwaffle over 10 years ago
Considering the extra effort it takes to make lasagna from eggplant and zuchinni as compared to meat, why would anybody bother?
Stellagal over 10 years ago
Here’s a recipe for Zucchini Eggplant Lasagna I found at www.myrecipes.com
Ingredients1 large eggplant, cut crosswise into 1/4-inch-thick slices 3/4 teaspoon salt, divided 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 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 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
Preparation1. 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 × 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 know what I’ll be making for dinner tonight.
blunebottle over 10 years ago
Oh, man…….am I ever getting hungry!