Time for a new recipe, Eggplant Parmesan Lasagna
Feb 9, 2021 12:11:40 GMT -6
BUCKY, dogfish7 (R.I.P.), and 2 more like this
Post by JCON on Feb 9, 2021 12:11:40 GMT -6
I got this recipe off Rachael Ray's page and tweaked it to my liking. I don't like Cottage Cheese so replaced it with Ricotta of the same amount and I can't believe Rachael left out an herb so I added 2 tablespoons of Oregano to the sauce! Red went back for seconds it was so good!!! Also I baked it in a 9" x13" glass pan without the parchment paper and it came out great!!! I have added my changes to the recipe below along with her original choices...
45min COOK TIME
55min PREP TIME
6 SERVINGS
Ingredients
2 1/2 tablespoons extra-virgin olive oil
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
4 cloves garlic, smashed and peeled
2 28 ounce cans diced tomatoes, preferably fire-roasted
(I added 2 Tablespoons Oregano to the Tomato Sauce)
Salt and pepper
6 3-by-6 1/2-inch lasagna noodles
16 ounces low-fat (1 percent) cottage cheese ( I used 16oz of Ricotta in place of the cottage cheese)
1 large egg
1/4 cup plus 2 tablespoons grated parmesan cheese
8 ounces shredded part-skim mozzarella cheese
Preparation
Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes and the Oregano; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. (I used a bigger dish, 9"x13" and didn't line it with the paper, I just used cooking spray on it before adding the ingredients) Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.
Enjoy with a nice glass of wine and a salad if you wish! Yummy Goodness!!!
45min COOK TIME
55min PREP TIME
6 SERVINGS
Ingredients
2 1/2 tablespoons extra-virgin olive oil
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
4 cloves garlic, smashed and peeled
2 28 ounce cans diced tomatoes, preferably fire-roasted
(I added 2 Tablespoons Oregano to the Tomato Sauce)
Salt and pepper
6 3-by-6 1/2-inch lasagna noodles
16 ounces low-fat (1 percent) cottage cheese ( I used 16oz of Ricotta in place of the cottage cheese)
1 large egg
1/4 cup plus 2 tablespoons grated parmesan cheese
8 ounces shredded part-skim mozzarella cheese
Preparation
Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes and the Oregano; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. (I used a bigger dish, 9"x13" and didn't line it with the paper, I just used cooking spray on it before adding the ingredients) Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.
Enjoy with a nice glass of wine and a salad if you wish! Yummy Goodness!!!
