Sunday, October 11, 2009

10/7/09 - Veggie Lasagna

Tonight was an interesting night...dinner went from one guest...to two guests...then four...then seven then finally nine (plus our two!) and well our table seats only six. So in a semi-panic we headed to home depot and grabbed a piece of plywood that was 7' x 3.5', then to target for a 102" rectangle table cloth and IKEA for folding chairs. Some how just as the first guest arrived we had a table for 12 all set and ready for a "casual" Wednesday night dinner. The dinner part was easy.... I had made it on Monday night and just needed to toss it in the oven for a warming. I added some garlic bread and a nice big green salad to finish of the night. Dessert was courtesy of one of the guests, which was a welcome addition! A drool worthy chocolate mousse cake that is just too amazing to not mention (and for the record.....the cake plate ended up being licked clean! Not one ounce of mousse went to waste!) ...... however apparently some of us had too good of a time and it seems that pictures of the night are scarce!

Either way I wanted to share this veggie lasagna recipe as it was amazing (and easy!) I took this idea from here. Like my kitchen addiction my CSA also has lots of eggplants and I also do not like them however after 2 years of giving them away I decided to figure something out so I can use them. I love this idea of the lasagna rolls and can't wait to try this but for tonight the simple family favorite layered dish was a lot more my speed.

Vegetable Lasagna
1 eggplant - peeled and cubed
2 zucchini - cubed
1 onion - diced
1 red pepper- diced
3 tbsp olive oil
2 c part skim ricotta cheese
1/2 c grated Parmesan
1 tbsp dried parsley
1 tsp garlic powder
2 eggs
salt & pepper
1/2 box lasagna noodles
1 large jar Bertolli Vidalia Onion Sauce (or homemade marinara)
2 c shredded mozzarella

1) Coat eggplant, zucchini, peppers and onion in olive oil, season with salt and pepper and place in 350 oven for 40 min or until soft (toss once during cooking to brown evenly)
2) Boil lasagna noodles in salted water - rinse and toss with a splash of oil once cooked
3) In a large bowl add ricotta cheese, Parmesan cheese, egg, parsley, garlic powder, salt and pepper - stir to combine
4) In an oiled casserole dish layer sauce, noodles, ricotta blend, veggies and mozzarella - three times (or to top of pan)
5) Top with a layer of noodles, sauce and mozzarella (can be covered and frozen or placed in fridge for a few days at this point)
6) Heat oven to 350 F - cover with foil and place lasagna in oven for 35-45 min
7) Remove foil for last 10 min or so to brown cheese


Garlic Bread
1 loaf french bread
10 cloves of garlic
3 tbsp olive oil
3 tbsp butter - room temp
1 c mozzarella
salt, pepper and crushed red pepper

1) Place peeled garlic cloves in tin foil with 1 tbsp oil seal packet and roast at 350 F for 20 min (or until soft)
2) Split french bread and butter
3) Mash garlic and spread all over bread
4) Season and top with some olive oil
5) Bake at 350 for 15 min or until brown and crusty
6) Top with cheese and place back in oven until melted (5-10 min)

3 comments:

Dolce said...

No pics of your dinner table?? I want to see the plywood and Ikea setting now... plus the veggie lasagna of course ;)

Carla said...

I wish!!!! I don't know how we don't have any pictures from the whole night but I promise next time we fish it out that I will update!

Dolce said...

Please do :)

Post a Comment

Post a Comment