Nightshade and Zucchini Lasagna |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A simple mild lasagna-ish dish with eggplant and zuchinni, but without the pasta. Ingredients:
2 tablespoons olive oil |
2 -3 garlic cloves, minced |
1 large sweet onion, chopped |
1/2 lb lean ground beef |
1 tablespoon dried greek oregano |
1 tablespoon fresh italian parsley |
1 teaspoon salt |
1 fresh tomato, diced |
2/3 cup tomato paste |
1 teaspoon balsamic vinegar |
2 cups water |
1 egg, beaten |
1 large eggplant, vertically sliced |
1 -2 medium zucchini, vertically sliced |
olive oil, to fry |
1 cup whole milk ricotta cheese |
1 tablespoon fresh italian parsley |
1 egg, beaten |
4 ounces shredded parmesan cheese |
6 ounces fresh mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Heat the olive oil and cook the garlic just until the oil is flavored.
3. Add the onions and cook till translucent.
4. Add the ground beef and cook till just brown.
5. Then add the oregano, parsley, salt, diced tomato, tomato paste, vinegar, and cook for approximately 3 minutes till heated through.
6. Add the 2 cups of water and allow the sauce to simmer and thicken, stirring occasionally, while preparing the ricotta and veggie layers.
7. To prepare the ricotta layer thoroughly mix together the ricotta, parsley, egg, and parmesan and set aside.
8. Fry the slices of eggplant and zuchinni in olive oil till soft. Drain on paper towel if necessary.
9. The tomato sauce should have thickened by now. Mix a tsp of the tomato sauce into the beaten egg to temper it, then mix the egg back into the sauce.
10. Assemble the lasagna starting with a layer of sauce, then veggies, then ricotta mixture, and repeat. Finish with the mozzarella.
11. Bake in the oven till top is a bit brown and bubbly, approximately 30-45 minutes. Allow to cool at least 10 minutes before serving.
12. As with all lasagna, this will be better after refrigeration and re-heating.
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