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Post by TigMode on Sept 21, 2002 8:18:17 GMT -6
This is a new twist on lasagna that I tried after becoming a vegetarian. I missed the "meaty" texture of lasagna the old way and was looking for somethig to fill that void. I found this in a vegetarian magazine several years ago and it's awesome!
* 1/4 cup olive oil
* 1 medium eggplant, peeled, cubed small (1/4-in. pieces)
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 3 cups spaghetti sauce
* 3 cups ricotta cheese
* 1 pkg. (8 oz.) shredded mozzarella
* 3/4 cup grated parmesan cheese, divided
* 9 lasagna noodles, cooked, drained
Heat oil in large nonstick skillet on medium heat. Add eggplant, onion and garlic. Cook 15 minutes or until eggplant is very tender. Stir in spaghetti sauce.
Mix ricotta cheese, 1 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.
Layer 3 lasagna noodles, 1/3 cheese mixture and 1/3 sauce in a nonstick sprayed 13x9-inch baking dish; repeat layers 2 times. Top with remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated.Let stand 10 minutes before serving.
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