First off, sorry for the radio silence. Sometimes the weather is just too nice to spend evenings writing blog posts…sometimes I’m awfully busy with I don’t even know what, and all I can think to make is endless nights of tacos…sometimes I try to cook some things that sound good in my head but don’t come out quite right. I mean, not bad but not blog-worthy…and sometimes I cook things that are pretty darn tasty but I didn’t have the foresight to take any photos (read: we were starving). Anyway, point is, sorry. And hopefully I’ll be back to a more regular posting schedule. Hopefully.
So back to the recipe. It’s the time of year when the summer crops are still going pretty strong, but the weather is making me want to settle down with a big ol’ bowl of mac n cheese. But there are still so many CSA veggies to use up! And luckily it’s cool enough that turning on the oven isn’t totally out of the question. Also, I am trying to put off the winter veggies as long as possible so I don’t get too sick of them too soon…though I did make some carrot soup last week!
So for this, I decided to take a fall staple — lasagne — and add some veggies to health-ify it (and use up some of that CSA veg languishing in the fridge). This way I could pare down the pasta. Never mind that I loaded up on cheese. I managed to make this for dinner on a weeknight but that could be a little too much for some people. It took just over an hour to get this on the table but it was a lot of…stuff. And dishes. But the results were worth it: a veggie-packed dinner, and leftovers for another night!
Veggie LasagneA mandoline will give you paper-thin veggies and a quick pass under the broiler will dry them out just enough so that the final dish isn’t soggy. This technique also means the veggies aren’t in-your-face obvious if you happen to have picky eaters around. The sausage is optional; leave it out for a truly veggie lasagne. You could also prepare this the night before and bake later if you want! Serves 4-6.
- 1 globe eggplant
- 1 large zucchini
- 3/4 lb loose Italian sausage
- 1 medium onion
- 2 cups tomato sauce
- 10-12 whole wheat lasagne noodles
- 16 oz ricotta
- 8 oz mozzarella, grated
- Slice the eggplant and zucchini lengthwise using the 1/8″ blade of the mandoline. Line a baking sheet with parchment or a silpat and broil, in batches, for a few minutes at a time. You don’t want any blackened spots, just heat them enough to give up some excess moisture.
- Meanwhile, cook the sausage in a skillet, breaking up any chunks. Dice the onion and add to the pan, cooking until the sausage is well browned and the onion is soft, about 15 minutes. Drain off the excess fat and set aside.
- Cook the noodles following the package instructions. Preheat oven to 350 degrees.
- Spread a thin layer of sauce in the bottom of a 9×13 baking dish. Add a layer of noodles, zucchini, eggplant, half of the ricotta, sauce, noodles, sausage, other half of the ricotta, sauce, eggplant, zucchini, noodles, sauce, mozzarella (or whatever variation works best with the quantities you wind up with).
- Bake for 20-30 minutes. Remove from the oven and let cool for about 10 minutes until serving. If you can stand it.