Wednesday, October 2, 2013

Eggplant Lasagna

Eggplant Lasagna

* 8 ounces lasagna noodles, cooked
* 1 medium eggplant
* olive oil
* 1 can (6 ounces) tomato paste
* 1 cup red wine
* 1/2 cup hot water
* 1 garlic clove
* 1 teaspoon dried leaf basil, crumbled
* 1/2 teaspoon turmeric
* salt and pepper
* 1 cup chopped onion
* 2 cups chopped green bell pepper
* 1/4 cup sliced black olives
* 1/2 cup grated Parmesan cheese

Slice eggplant into 1/4-inch rounds; fry in a nonstick skillet in hot oil on both sides until tender. Drain on brown paper or paper towels. Combine tomato paste, wine, water, garlic, basil, and salt, turmeric, and pepper. Simmer for 5 minutes. Add green bell pepper, chopped onion, and olives. Cook for 5 minutes longer.

Arrange a layer of lasagna noodles in a buttered shallow baking dish. Cover noodles with a layer of eggplant slices and several spoonfuls of the sauce. Sprinkle with Parmesan cheese. Repeat layers until all ingredients are used. Bake eggplant lasagna at 350° for 30 minutes. Eggplant lasagna serves 8. Enjoy !

Recipe for Italian Sausage Lasagna

Recipe for Italian Sausage Lasagna


* 1 pound bulk Italian sausage (remove casings)
* 1 clove garlic, minced
* 1 can (14.5 ounces) tomatoes
* 2 teaspoons dried basil
* 1 teaspoon dried oregano
* 1 1/2 teaspoons salt
* 2 cans tomato paste (6 ounces each)
* 10 ounces lasagne noodles (10 to 12 lasagna noodles)
* 3 cups ricotta cheese
* 1/4 cup grated Parmesan cheese
* 2 tablespoons dried parsley flakes
* 2 eggs
* 1 teaspoons salt
* 1/2 teaspoon pepper
* 16 ounces mozzarella cheese, shredded or thinly sliced

Brown sausage slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling salted water according to package directions. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper. Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella. Spoon 1/2 meat sauce over the cheese. Repeat layers. Bake for 30 to 40 minutes in a 375° oven.
Allow lasagna recipe to set a few minutes before serving.

Vegetable Lasagna Recipe

Vegetable Lasagna Recipe


* Alfredo Sauce
* 8 ounces butter
* 1 1/2 cup whipping cream
* freshly ground white pepper
* 1 1/2 cups fresh grated Parmesan cheese
* 18 slices mozzarella cheese

Ricotta Mixture:
* 2 cups ricotta cheese
* 1/3 cup grated Parmesan cheese
* 3/4 cup shredded mozzarella
* 2 tablespoons sliced green onions
* 2 teaspoons minced fresh parsley
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 each teaspoon dried leaf basil and oregano
* 1 1/2 cups prepared Alfredo sauce
* Vegetables
* 2 cups chopped carrots
* 4 cups sliced mushrooms
* 1 cup chopped onion
* 1 tablespoon butter
* 2 cups chopped or sliced red bell peppers
* 1 cup chopped or sliced green bell pepper
* 2 cups sliced zucchini
* 4 cups broccoli florets
* lasagna strips

Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.

Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.

Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.

In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.

Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.

Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.

Tex Mex Lasagna Recipe

Tex Mex Lasagna Recipe


* 1 1/2 pounds ground beef
* 1 teaspoon ground cumin
* 1 tablespoon chili powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper, or to taste
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 can (14.5 ounces) tomatoes, diced, undrained
* 10 corn tortillas
* 2 cups ricotta cheese
* 1 cup grated Monterey Jack cheese with chile peppers
* 1 egg, lightly beaten
* 1/2 cup grated Cheddar cheese
* 1 1/2 to 2 cups shredded lettuce
* 1/2 cup chopped fresh tomatoes
* 4 green onions, chopped (including green)
* 1 small can (4 ounces) sliced ripe olives, drained

Brown ground beef; drain well.
Add cumin, chili powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until thoroughly heated. Cover bottom and sides of a 13- x 9-inch baking dish with the corn tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine ricotta cheese with Monterey Jack cheese and egg; pour over tortillas. Bake at 350° for 30 minutes. Remove from oven; garnish the top with narrow rows of Cheddar cheese, lettuce, tomatoes, green onions, and olives.
Tex-Mex Lasagna recipe serves 6