Follow by Email

Monday, July 6, 2015

Roasted Eggplant and Portabello Lasagna:

  Its Monday and that means produce delivery day! Unfortunately I went grocery shopping last Wednesday and our produce list is not emailed until Friday. Long story (I mean its really not a long story at all, but whatever) short, I had more eggplant and Mushrooms than I had planned for. I was going to make eggplant parm but decided I would try and make something with the eggplant and the mushrooms together ......mostly because I am out of room in my fridge and needed to use them before they went bad...I found a few recipes online, but ultimately decided to mix a couple and make my own. I did not use mozzarella cheese because we have dairy issues around here. I thought the ricotta and parm would be enough without being overkill. You could easily mix some grated motz into your cheese mix though. I personally believe there can never be too much cheese. My stomach tends to disagree, though. I love mixing as many veggies into my sauce as I can. I always add some greens, because I love pretty much any green. Plus, you sneak in some flavor and vitamins! win, win!!!  So here is how I used some of my organic produce delivery this week!

What you will need:
* 2 small or large eggplants
* 2 portobello mushroom caps, stems and ribs removed
* 1 bell pepper ( I used red, but use any you like)
* 2 medium yellow onions
*2 carrots
*3 cups of any green, spinach, chard,  kale (I used heirloom spinach)
*a few cloves of garlic
*1 package of lasagna noodles
* 16 oz ricotta cheese (I prefer whole milk)
* 3/4 cups of grated parmesan cheese
*1 egg
*1 large can of whole stewed tomatoes
*1 can of diced or stewed tomatoes
*salt, pepper, dried thyme, oregano, and oil of your choice.

Roasted veggies:

preheat over to 450:

-Slice eggplant in thin, quarter inch circles. Lay out on paper towels and sprinkle with salt. Let sit for 5 minutes.
-Slice the pepper, 1 onion, and mushrooms into thin strips.
-Arrange the vegetables on a baking sheets. Spray or drizzle oil over veggies and a few shakes of salt.  Roast in oven until they begin to brown, maybe 20-25 minutes. (this is when I start my sauce)

Sauce:
-blend large can of tomaotes (I use my nutribullet)
-chop onion and carrots into small pieces
-crush and chop garlic cloves (or add 2 teaspoons already prepared garlic)
-heat a large pot with oil of your choice (I use grape seed oil) and saut√© the onion and carrots for  a few minutes.
-wash and chop your greens and add to the pot. Let the greens cook down until wilted
-add the blended tomatoes. Drain the diced or stewed tomatoes and add those.
-season with salt, pepper to taste, about 1 teaspoon oregano, and 1 teaspoon thyme  (or whatever herbs you prefer)
-let sauce simmer for about 25-30 minutes (while veggies roast)

cheese mixture:
-mix ricotta, parm and egg in a bowl.

Build the lasagna:
-spread a thin layer of sauce on the bottom of a 9x13 casserole dish
-next add a layer of noodles, then add a few big spoonfuls of cheese mix on the noodles and spread evenly
-evenly layer half of your roasted veggies on top of cheese mix
-add another thin layer of sauce
-repeat above steps once more
-finally add a last layer of noodles, left over cheese and a thin layer of sauce.
-sprinkle a thin layer of grated parm on top
-bake at 350 for half an hour. Should be golden and bubbly on top.
- LET COOL, SLICE AND SERVE









No comments:

Post a Comment