Sunday, March 24, 2013

Nude-less in the kitchen!

   No, not me... lasagna! Absolutely nude-less with no noodles vegetarian lasagna with eggplant and yellow squash. I always wanted to try one and see how good it is. Justin was a little bit scared when he saw all that eggplant and squash in the shopping cart and his first reaction to a noodle-less lasagna was: "...what? what's wrong with noodles?!?!". But he came around, when he tasted it. Real lasagna flavor with half the calories (if not less)... how can you say no to such a treat? Just make sure that you have a large... and I mean large and deep... lasagna baking dish, the recipe makes a lot! If you are having people over or if you want to make some ready-to-go, home-made, frozen lunches... this is your dish!


*  1 large eggplant (or two medium)
*  2 large yellow squashes
*  4 cups shredded mozzarella cheese

Tomato sauce:
*  1 30oz can crushed tomatoes
*  1 large onion
*  1/2 cup fresh parsley, chopped
*  2 tbsp ketchup
*  1 tbsp Worcestershire sauce  
*  1 tbsp olive oil
*  salt and pepper

Ricotta filling:
*  1 lb ricotta cheese
*  1 lb frozen copped spinach, thawed and drained
*  2 eggs
*  1/2 tsp ground nutmeg
*  1/2 cup fresh parsley, chopped
*  salt and pepper


1. To make tomato sauce: in a skillet heat the olive oil and saute onions for 6-7 minutes with some salt, until softened. Add crushed tomatoes, ketchup, Worcestershire sauce, parsley, salt and pepper. Cook for 5 minutes and set aside.
2. To make ricotta filling: in a bowl combine ricotta cheese with parsley, spinach, nutmeg, salt and pepper. Add eggs and mix to combine (make sure you taste everything before you add raw eggs). Set aside.
3. To assemble lasagna:
      - slice eggplant and squash into 1/4 inch slices
      - on the bottom of a deep lasagna dish layer 2 tbsp of tomato sauce (so nothing will stick)
      - arrange one layer of eggplant, slightly overlapping the slices
      - top with 1/2 ricotta filling and 3/4 cup mozzarella cheese
      - arrange one layer of squash slices
      - top with 1/2 tomato sauce and 3/4 cup mozzarella cheese
      - one layer of eggplant
      - add rest of ricotta filling and 3/4 cup mozzarella cheese
      - one layer of squash
      - add rest of tomato sauce and remaining mozzarella cheese


4. Cover with aluminum foil and bake at 365F for 50 minutes
5. Remove the foil and bake for additional 15-20 minutes to brown the cheese.
6. Let it stand for 20-30 minutes before cutting into it.

   You have to admit that it looks as delicious as the "real" stuff! I think the best way to do it is a few hours in advance of serving, so that everything has time to set and firm up. There is some water coming out of the eggplant and squash, so it's not as firm as noodle lasagna, but it's DELICIOUS!!! And you don't have to feel guilty about eating it! Winning!


1 comment:

  1. This looks wonderful! I'm saving the recipe. Can't really go wrong with vegetables and cheese! Thank you!