Sunday, October 02, 2011

Eggplant and Roasted Red Pepper Lasagna

I had planned to make some apple-cinnamon bars today but I discovered my Quaker Oats expired in JANUARY. Normally I would ignore the expiration for a little while because it's just oats, but that's like... almost a year ago. Oops. So hopefully sometime this week I'll make them.

For dinner tonight I made this lasagna filled with vegetables from the farmer's market, ricotta from the dairy, and fresh sheets of lasagna (from the store - I still do not know how to make pasta). It was wonderful! I mean, nothing special or new, but definitely comforting and tasty. It was a good way to use up some of the last of the dwindling summer produce. I'm going to take this all week for lunch.

I'm sorry about the photo. We're back to my photos, not fancy-camera photos, so nothing is going to look good anymore. Just prepare yourself.

Eggplant and Roasted Red Pepper Lasagna
Vegetarian and More! (2000) by Linda Rosensweig, p. 228

After baking, this dish can be frozen up to a month. Thaw in the refrigerator before reheating.

1 small eggplant, thinly sliced
1 red bell pepper, thinly sliced
2 zucchini and/or yellow squash, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 container (16 oz) reduced-fat ricotta cheese
2 tablespoons finely chopped jarred roasted red peppers
1 jar (25 1/2 oz) basil-flavored spaghetti sauce
6 oven-ready lasagna noodles
1 cup (4 oz) shredded reduced-fat mozzarella cheese

1. Preheat the oven to 425. Coat a roasting pan with nonstick spray.

2. Combine the eggplant, bell pepper, zucchini or yellow squash, oil and garlic in the roasting pan. Season with the salt and black pepper. Toss to combine. Bake for 20 to 25 minutes, stirring once, or just until the vegetables are tender.

3. Meanwhile, in a medium bowl, combine the ricotta and roasted red peppers. Spread 1/4 cup of the spaghetti sauce in a 13x9" baking dish .Top with 3 lasagna noodles. Layer half of the vegetable mixture and half the ricotta mixture over the noodles. Top with 1 cup of the sauce. Repeat the layering with the 3 remaining noodles, vegetables, ricotta, and sauce.

4. Reduce the oven temperature to 375. Cover the lasagna with foil. Bake for 40 minutes. Sprinkle with the mozzarella. Bake, uncovered, for 10 minutes longer, or until the cheese melts. Let stand for 10 minutes before serving.

Servings: 8

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