the girl in glasses with her nose in a book (bilum) wrote in healthyfoodie,
the girl in glasses with her nose in a book
bilum
healthyfoodie

yummy veg lasagna

If using eggplant or zucchini instead of noodles, prepare as follows (I used eggplant):

.use 4 med. zucchini or 2 large eggplants
.slice 3/4-inch thick (zucchini) or 1/2-inch thick (eggplants)
.have 3 shallow dishes with flour, mixture of 2 beaten eggs and milk, and breadcrumbs
.dip slices in all 3 dishes consecutively
.place on a cookie sheet sprayed with cooking spray, then spray the slices with cooking spray (I needed 2 cookie sheets)
.bake at 350 for 20-25 min or until tender

To make the lasagna:

Have ready
1. tomato sauce (I used TJ's organic marinara, you can make your own tho -- the recipe didn't really specify how much, I'd say like 3-4 cups)
2. 12 lasagna noodles, cooked and drained/eggplant or zucchini slices prepared as above
3. filling: 2 c. ricotta cheese (I used skim) plus 2 beaten eggs plus 1/2 pound chopped raw spinach
4. 1 lb. shredded mozzarella
5. 1/2 cup grated parmesan
6. 9 x 13 pan

To make layers
1. spread a little sauce in pan
2. cover with 1/3 noodles or veggie slices
3. cover with 1/2 filling
4. cover with 1/3 remaining sauce
5. cover with 1/2 mozzarella
6. another 1/3 noodles/veggie slices
7. remaining filling
8. another 1/3 sauce
9. remaining mozzarella
10. remaining noodles/veggies
11. remaining sauce
12. parmesan

Cover loosely with foil and bake at 375 for 35 minutes, then remove foil and bake for another 10. Let stand 10 min. before serving.

YUM!
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