MichaelAnn or anyone else with a great

iVillage Member
Registered: 03-26-2003
MichaelAnn or anyone else with a great
11
Sun, 06-05-2005 - 11:09pm

vegetable lasagne recipe... could you post it and how it works with eggplant instead of lasagne noodles? Do I cook the eggplant first? How? What vegetables do you use?

My lasagne recipe is sooooooo fattening (and yummy!). I don't even know how to begin to make it legal. I am really looking forward to trying the eggplant way!

Thanks in advance!!!

Kim

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iVillage Member
Registered: 04-01-2004
Mon, 06-06-2005 - 6:57am

Hi Kim,


I make lasagna with eggplant and/or green zucchini.

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iVillage Member
Registered: 03-26-2003
Mon, 06-06-2005 - 9:06am

Thanks, Cathy! You're recipes always sound so good! I'm looking forward to trying this!

Kim

iVillage Member
Registered: 04-01-2004
Mon, 06-06-2005 - 9:48am

Kim,


Let us know how you like it.

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iVillage Member
Registered: 05-26-2005
Mon, 06-06-2005 - 10:03am

Kim - I also recommend salting the eggplant first. Alot of people *think* they don't like eggplant and that it is bitter, but if you salt if first, you lose all the bitterness.

I peel and slice the eggplant into rounds, put in a strainer or collander and sprinkle liberally with kosher salt. Let sit 20-30 min (the eggplant will turn color, but it doesn't really matter) Then rinse the salt off, dry with paper towel. Then place on cookie sheet, brush with olive oil, salt and pepper and roast in the oven. I find I use 2 whole eggplants for a 9X13 in lasagne (about 2 full cookie sheets worth)

I make a ricotta filling with low-fat ricotta (one small tub), 1 egg, 1/2 cup parmesan, salt, pepper and a dash or two of nutmeg.

I make a homemade tomato sauce by sauteeing olive oil, garlic, onion. Add 1 cup wine and let it reduce. Add 1 28 can crushed tomato, 1 small can tomato paste, 1 T Italian seasoning. I add browned ground beef or turkey at this point and let it all cook about 45 min- 1hr.

I layer sauce, eggplant, ricotta filling, a handfull mozzarella, then repeat - topping the final layer with sauce and more mozzarella/parmesan. I find I get about 3 layers of each. Bake 30-40 min at 350.













spring06sig2
iVillage Member
Registered: 03-26-2003
Mon, 06-06-2005 - 10:08am

Thanks so much, MichaelAnn! Do you think I could make this as a vegetarian version-- substituting zucchini, squash, mushrooms, bell pepper, etc.-- instead of the ground meat?

Thanks! I can't wait to try out these recipes!

Kim

iVillage Member
Registered: 05-26-2005
Mon, 06-06-2005 - 10:29am
Oh yeah, definitely! I like it that way actually. But my dh/kids won't eat anything without meat in it LOL!
I also sometimes spread a layer of pesto in the very middle when I do it all veggie. You can see a pretty green stripe when you cut it!












spring06sig2
iVillage Member
Registered: 09-11-2003
Wed, 06-15-2005 - 10:27am

Cathy, How do you prepare the lasagna if you use the zucchini instead of the eggplant?

Julie



 

 


iVillage Member
Registered: 04-01-2004
Wed, 06-15-2005 - 7:20pm
I usually just slice the zucchini into rounds (about 1/4 inch thick), brush with olive oil and grill or bake until tender.
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iVillage Member
Registered: 09-11-2003
Thu, 06-16-2005 - 8:12am

Yes, that was very helpful. Thank you.

Julie



 

 


iVillage Member
Registered: 04-01-2004
Thu, 06-16-2005 - 8:14am

Julie,


You're welcome!

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