Thursday, November 17, 2011

no noodle vegetable lasagna

Alrighty, if you're still here, then the title didn't turn you away.  So it's not a carbivore or carnivore's dream, but it's still pretty delish. You will need:

1 29 oz can tomato sauce OR crushed tomatoes
1 small onion, chopped
1/2 green pepper, chopped
2 cloves garlic
fresh or dried basil
fresh or dried rosemary
fresh or dried oregano
1 t nutmeg
1 t cayanne pepper
2 t sugar
1 T olive oil

the rest
1 medium eggplant
1- 2 zucchinis
2-3 cups ricotta
2 cups shredded mozzarella cheese
fresh or dried basil
1 egg

First of all, let me say you can definitely use a jarred sauce.  But it is so much better to make yer own.  Saute up your garlic with the onions and peppers. I like a rough chop on my veggies, but feel free to chop them smaller. 
While those are sauteing, grab your eggplant and zucchini and slice thinly lengthwise.
Sprinkle the eggplant and zucchini lightly with salt.
Then layer between paper towels to suck out the moisture.  I stacked mine.
Now that your onions, peppers, and garlic are nice and browned, it's time to make the sauce.  Pour in your can of tomato sauce/crushed tomatoes.  Add your basil.  Please excuse the way this basil looks out of the squeeze tube.  It is a lot better than it looks.
Add your oregano and rosemary.  I'm guessing I did 2 t of each.
And the nutmeg and cayanne.  I'm gonna go with 1 t each of these.  But you know.  I don't measure.  I just shake it in.  Add the sugar.
Now time for the part that makes lasagna oh so yummy.  The cheesy layer.  Toss your ricotta and egg in a bowl.
Add 1 cup of shredded mozzarella and set the other cup aside.
Grind some pepper over your mixture and add basil.  I also had some fresh sage in the fridge so I added that on a whim.  Improv in the kitchen around here.  Mix the cheese mixture up until all blended together.
Now it's assembly time!  But a thin layer of the sauce down first.
 Now add your layers of eggplant and zucchini.  I just overlapped them so that I couldn't see the sauce underneath.
Next up, cheesy layer. You're only using half your mixture here.
Now half of your sauce.
Repeat the last 3 steps.  Now top your lasagna with the other cup of shredded cheese.
Cover with foil and bake for 30 minutes at 350 degrees.  Then uncover and bake for an additional 10-15 minutes, or until the top is lightly browned.
I normally would have put this under the broiler for about 5 minutes to really brown that cheese, but we were STARVING and the kitchen smelled so GOOD.  So we dished it up and ate it right away, instead.  Plus you already need about 10-15 minutes for it to set before you cut into it.
Happy eating!  Just be careful not to burn the roof of your mouth.  Cause it, uh, hurts.

1 comment:

your comments are the peanut butter to my jelly!