Edited to add: I’m the featured blogger on Fitblogger today! A brief look into why I do what I do, and love every minute of it. 🙂
As an update to Friday’s post, I’ve had quite a few requests for that recipe. I admit the pictures were a bit of a teaser, as were the adjectives “vegetarian”, “gluten-free” and “paleo-friendly”. So, I’m back to deliver! Thanks, Maddy, for the tasty dinner and actual recipe.
Vegetarian Eggplant Lasagna
- 2 tbsp EVOO
- 1 large onion
- 3 cloves garlic (I put in 1 without the stem, probably could try 2)
- 2 28-oz cans whole plum tomatoes
- 9 – 10 basil leaves, torn (or more, up to you!)
- 1-2 Eggplant(s), sliced
- Salt and ground black pepper
- 2 cups ricotta cheese, skim milk
- 1/2 cup (about a handful) chopped flat-leaf parsley
- 1 egg yolk
- ½ cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
Preheat oven to 375.
Place a large skillet over medium-high heat with about 2 tbsp EVOO. Add the onion and garlic to the pan, and sauté until tender, 5-6 minutes. Add in the tomatoes, basil, some salt and pepper. Using a wooden spoon or a potato masher, crush the tomatoes up to make a chunky sauce. Bring up to a simmer and reserve the sauce warm.
In a large mixing bowl, stir together the ricotta, parsley, egg yolk, parmesan cheese, some salt and pepper.
Ladle about ¼ of the sauce into the bottom of the lasagna pan. Lay down enough eggplant slices to cover the bottom in a single layer. Top about ¼ of the ricotta mixture and repeat another layer of eggplant. Continue assembling the lasagna in that order until you’ve used up all the fillings, ending with red sauce. Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil. (I could only do one layer of cheese mixture, but it worked out fine to do sauce-eggplant-cheese-eggplant-sauce-mozzarella).
Bake the lasagna for 30 minutes with the foil on, then remove it and continue baking for another 15 minutes until the eggplant is tender and the cheese is browned.
You won’t miss the noodles, trust me on that! Delicious dinner.
In other news, the training plan has been ignored for the weekend. Instead, we headed up to Breckenridge to meet good friends from DC, and enjoy the winter-covered mountain town. Beautiful! Now it’s time to host them in our Denver casa, and try to convince them to cross the country and join us. 😉 Kidding….sort of.
Sadly, this is the only photo evidence that we were there. Next time, I’ll charge the camera batteries. This time, we just soaked it all in.
How was your holiday weekend?