Eggplant Lasagna
Vegetable Lasagna


Eggplant Lasagna

1 lb Lasagna noodles
1 cup ricotta cheese
1 lb mozzarella cheese, sliced or shredded
1 cup grated Parmesan cheese
2 eggs
1/4 cup chopped parsley or spinach
1 eggplant
1 large zucchini (or 2 small)
1 onion chopped
3 cups marinara sauce, or other tomato sauce

Boil lasagna noodles according to directions, but slightly
underdone, OR use new lasagna noodles that require no cooking. Drain
and set aside.
In a processor or mixer combine ricotta, eggs, parsley, and Parmesan
until blended. Do not overmix.

Slice eggplant and zucchini in 1/2 inch slices. Saute onion in a
large pan in about 1 Tbs olive oil. Add eggplant and zucchini and saute
briefly until limp. Season with salt and pepper. Vegetables must hold
their shape.
Grease a 13 x 9- inch baking pan. If using uncooked noodles, spread
1/2 cup of sauce on the bottom of pan. If noodles are cooked, start by
covering the bottom of the pan with noodles. Layer 1/3 of the ricotta
cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice
mozzerella and place 1/3 over the vegetables. Pour 1 cup of sauce over
all. Repeat layering 2 more times. Try to end with a layer of noodles.
Cover with sauce.

Bake in 350 degree oven for 45 minutes. **Can be microwaved. Cover with
Saran Wrap and cook on high about 20 minutes. Custard (cheese and eggs)
should be set.

Variations:

Can be made with broccoli, sliced portobello mushrooms or any other
vegetable that will hold its shape.

Can also be made with a white sauce instead of tomato sauce.

Try adding some of the new soy analogs that taste like ground beef or
sausage to the sauce.

NOTE: This is a basic lasagna recipe. Amounts can be varied and
ingredients can be changed. I have recently discovered lasagna noodles
that don't need cooking. They are great. I don't cook regular noodles
anymore either. But if you use regular lasagna noodles, increase the
amount of sauce so there is some on each side of the noodles.

Source: http://www.jewish-food.org/recipes/lasagegg.htm





Vegetable Lasagna

Recipe courtesy Juan Carlos Cruz

Recipe Summary
Difficulty: Medium
Prep Time: 35 minutes
Inactive Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Yield: 6 servings

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves
garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan

Preheat oven to 350 degrees F.
Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick
saucepan over medium heat. Add chopped onion and saute until soft and
translucent, about 5 minutes. Add 4 cloves crushed garlic and saute
until fragrant, about 1 minute. Add dried oregano, basil, and parsley
and stir. Add crushed tomatoes and salt and simmer until thickened,
about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon
minced garlic, and dried thyme. Place zucchini on a sheet pan and brush
with olive oil mixture. Bake until soft, about 5 minutes. Remove from
the oven and set aside. Marinate the eggplant and yellow squash in the
remaining olive oil mixture for a few minutes.

Heat 2 tablespoons olive oil in a non-stick skillet over medium heat.
Add 2 cloves minced garlic and saute until fragrant. Add sliced button
mushrooms and saute until tender. Set aside. Meanwhile, place marinated
vegetables in a roasting pan and roast in the oven for 10 minutes.

Line the bottom of a casserole dish with the baked zucchini slices. Add
half of the eggplant and squash mixture. Top with half of the tomato
sauce and then spread the ricotta cheese over. Arrange portobello
slices over top and then sprinkle with half of the mozzarella. Top with
the sauteed mushroom mixture. Top with remaining eggplant and squash
mixture. Spread remaining tomato sauce over top. Sprinkle with
remaining mozzarella and all of the Parmesan. Bake until the cheese is
melted and brown, about 40 minutes. Let stand for 5 minutes before
cutting into and serving.

Source:
http://www.foodtv.com/food/recipes/r..._27792,00.html



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