Vegetable Lasagna

If you were having trouble keeping up with all that squash and froze some for future use I have a recipe to use up that eggplant this week! It's so yummy, my dear husband requested it when he found out we were getting more eggplant. He says, "It's doesn't sound like it should be good but it is!" I got the recipe from America's Test Kitchen awhile back and have modified it since.

Microwaved eggplant doesn't look awesome
but does amazing things for this dish.

 One of the strangest steps in this recipe is actually key. Microwaving the eggplant stops it from getting super soggy with oil and liquids from the other vegetables. 

Once everything is sauteed and combined you get this delicious filling:

After layering and baking the steps in this recipe really shine. I hope your family likes this dish as much as mine does. (PS. my lasagna is in the freezer for future cooking. I'll update with pictures once I bake it.)


Squash and Spinach Lasagna

Ingredients

4 oz. or 2 c. Parmesan Cheese, grated

1 c. cottage cheese, (I like whole milk here, but use whatever you like)

1 c. heavy cream (I said it was good, didn't say it was low-fat)

2 cloves garlic, minced or pressed

1 tsp. corn starch

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 lb. eggplant, peeled and diced

1 lb zucchini, diced

1 lb yellow squash, diced

5 tbsp. olive oil

12 oz. baby spinach, rough chopped

4 cloves garlic, minced

1 tbsp fresh thyme (or 1 tsp. dried)

3 c. tomato sauce (use your favorite)

12 no boil noodles 

12 oz. or 3 c. mozzarella, shredded 

Fresh basil

1. Mix the first 7 ingredients together and set aside.
2. Combine the eggplant with 1/2 tsp of salt and spread on a large microwave safe plate lined with a double layer of coffee filters. Microwave on high until shriveled and slightly dried, about 10 minutes, mix halfway through cooking. 
3. Combine the eggplant with the other squash in a large bowl. Add another 1/2 tsp salt and 1/2 pepper. Heat a 12 inch nonstick skillet with 2 tbsp. oil over med. high heat. Saute 1/2 of the squash mixture until the vegetables are lightly browned. Set aside, heat 2 more tbsp. of oil and saute the other half. Add to the first.
4. In the still hot pan at the last tbsp. of oil, saute the spinach until wilted, add the garlic and thyme and heat until fragrant. Toss all of this with the squash.
5. Assemble the lasagna in a 9"x13" pan: 1 c. sauce, 4 noodles, 1/2 the veggies, 1/2 the cream sauce, 1 c. mozzarella, 4 noodles, 1 c. tomato sauce, the rest of the veggies, the rest of the cream sauce, 1 c. mozzarella, 4 noodles, the last of the tomato sauce, and the last cup of cheese.
6. Bake, covered, in a preheated 375 degree oven for 35-45 minutes. Sprinkle with fresh basil before serving.

Note: If you are using frozen squash, defrost and drain in a colander before going on with step 3. This dish may be frozen before baking. To cook, thaw and add 10 minutes to the cook time.

Eggplant Parmesan

For those who find cooking eggplant a challenge try this recipe for Baked Eggplant Parmesan, it will be delicious every time. 

Really, setting up the breading station and breading the eggplant is the most time consuming part. But, proper prep work causes less work in the long run.

Once the eggplant comes out of the oven you can actually freeze it once cool for future cooking. Which is what I did, so I don't have a final picture just yet.

Baked Eggplant Parmesan

Ingredients

1 1/2 to 2 lbs eggplant, sliced thin about 1/4"

5 c. fresh bread crumbs (8-10 slices of sandwich bread chopped in a food processor)

1 1/2 c. or 3 oz. Parmesan cheese, divided

1 c. flour

4 eggs

Salt and pepper

1 jar tomato sauce (homemade is great!)

2 c. or 8 oz. mozzarella

Fresh Basil

Directions

1. Toss the eggplant with 1/2 tsp. of salt, layer in a colander set in a bowl for 30-45 minutes - until a tablespoon or so of liquid comes out. Working in single layers on paper towels or clean kitchen towels press the slices of eggplant dry.
2. Preheat an oven to 425 degrees with the racks set in the middle upper and middle lower position. Set up a breading station. Place the flour in one pan or pie plate. Beat 4 eggs in another. In the last blend the bread crumbs, 1 c. of Parmesan, 1/4 tsp. salt and 1/4 tsp pepper.
3. Dredge the eggplant in the flour, shaking off the excess; cover in the eggs, again shaking off the excess; and finally place in the breadcrumb mixture, gently pressing the mixture in before shaking off. Lay on one of 2 cooling racks sprayed with cooking spray and set in a sheet trays.
4. Cook the breaded eggplant for 30 minutes, rotating the pans half way through cooking.
5. Once they are done, layer the eggplant in a 9"x13" pan and cover with sauce, mozzarella and the remaining Parmesan  Bake another 10 minutes on the top rack until the cheese is melted and bubbly. Top with fresh basil and serve!

After step 4 you can freeze the baked eggplant in single layers on cookie sheet and then store in ziplock bags. To finish the dish, keep the eggplant frozen and bake in the oven on 425 until hot (10-15 minutes), then complete step 5.