While at a student’s house a couple weeks ago I was talking to a parent about ideas for a lasagna. She described a delicious zucchini and eggplant lasagna that she makes sans lasagna noodles.
I decided to make the naughty and high carb version though and include the pasta this time. I used the Eggplant & Zucchini Mélange from Trader Joe’s at the recommendation of the parent. This has become my product-of-the-month! You can find it in the frozen section for $3.99. A little pricey compared to prepping the raw vegetables yourself, but it saves you time and is delicious!
- Lots of sauce (6-7 cups)– make it yourself if you have the time!
- Package of lasagna noodles– I recommend the no-boil kind
- 1-2 packages of Eggplant Vegetable Mélange (I supplemented one package with a medium, sliced and grilled eggplant… one package isn’t enough for larger pans)
- Ricotta (one medium container)
- Parmesan, grated (1-2 cups)
- Mozzarella, grated (1-2 cups)
- Basil (optional, for garnish)Recipe:
1. Set the oven to 375. Take out a 13 x 9 Pyrex dish.
2. Prepare lasagna as directed on the package. Mine required submerging in warm water. Some noodles require you to boil and partly cook the pasta though, so make sure you check what type of pasta you get (I’ve made this mistake before, and came out with undercooked lasagna…ick).
3. Grate a couple cups of mozzarella and parmesean and mix with the ricotta.
4. Spread some sauce on the bottom of the pan. Then layer pasta, cheese, vegetables, sauce, pasta, cheese, vegetables, etcetera… ending with pasta.
5. Sprinkle some cheese on the top layer. Cover with foil (or not– depends on whether you like the burnt cheese look). And bake until noodles are fully cooked and everything is bubbly and delicious-looking. (Mine took an hour.)
Added benefit is that it lasts for several meals or can serve a big group with minimal effort. Just the way I like it! Enjoy.