Friday, October 09, 2015

Roasted Zucchini and Eggplant Lasagna

Prep Time: ?? 
Cool Time: 30 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes

Grade: A-

Make Again: Yes

This is a pretty light lasagna. The recipe only use 8 oz of mozzarella and 3 oz of Parmesan cheese. There is no ricotta, which is kind of funny, because I planned on making it specifically to use up some ricotta I had in the refrigerator. Next time I'll look at the recipe.

Anyway, it is not too complicated. The prep involves chopping the onion and garlic, dicing the zucchini and eggplant and assembling everything. It takes time because you need to cool things before assembling. I did it while making some other food for the week, so it worked out fine.

This recipe is from the Oven Ready Casseroles where you
can make the dish the day before. I actually made a small lasagna in a loaf pan with 1 row of noodles, and a larger one in an 8x8 pan with 2 rows of noodles. I froze the larger one, which is not what the recipe calls for, but I'll try it.

I cooked the smaller lasagna the next day. You are supposed to add sauce before baking and cheese the last 10 minutes, but I did it all when I assembled it. It worked fine.

It was very good. It has a lot of vegetables if you include the tomato sauce, and a modest amount of cheese, so this really felt like decent fuel food to me. I may make it again. It is nice fall meal when I can still get good zucchini at the Farmer's Market.

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