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.

Grandma's Stewed Zucchini

My sister has talked about making my Grandma's Stewed Zucchini for a few years now.  I think it was the word "stewed" that turned me off.  Boy was I wrong!  How could I believe that any recipe from my Italian grandmother could NOT be good?  And this, my friends, is good!

I called my grandmother up and asked her what she does with zucchini.  "You don't want to make zucchini bread," she says, "It's way too much work.  Make some Stewed Zucchini."

When I let her give me the recipe and it started with bacon, I figured it went well this week.  Saute up bacon and onion in a pot.

 While the bacon is crisping, slice up zucchini.  "Don't cut it in chunks," Grandma said, "you want thin slices."  I used up the zucchini and squash we got in our pick up last week.  I wish I hadn't chopped the big old pieces in half!  Then add just enough water to cover the zucchini and simmer it until the zucchini is tender and the water is gone.

I didn't get a picture of the water gone.  I used WAY too much water and then I didn't have enough tomato sauce so I put in some tomato paste with the broth that was left in the pot.  Once the water is gone, add 3 cans of tomato sauce.  Season with parsley and a bay leaf as well as salt and pepper.

Once the pot returns to a simmer, beat up 2 eggs, temper (add a little bit of the hot mixture with the eggs at a time, whisking constantly until you have about 1/2 cup of liquid + egg) and add the eggs to the stewed zucchini.  Let warm again.  Then you are ready to eat!

Frank and I had our Stewed Zucchini last night with meatballs (on the side - we didn't have time to let them cook in the sauce).  I just ate it plain for lunch yesterday!

Kale Potato Short Ribs & Zucchini Squash Spaghetti

Kale, Potato Short Ribs

One bunch Kale }
5-6 new potatoes }  From our Fiat Farms CSA
2 small onions   }
1 qt broth, garlic, cumin, aji panca (peruvian red pepper paste), salt, pepper

Cooked in crock pot for 10 hrs on low.

 

Zucchini Squash Spaghetti

Original recipe found here

 

How we did it...

 

We started by grating two yellow squash and our one zucchini.  At the same time we were boiling and pot of water and cooking a 13oz package of whole wheat spaghetti.

 

Next we prepped the 2tbs lime juice, zest of one lime chopped, 1/2 cup parmesan cheese, and 1/2 cup thinly sliced basil.

 

 

Heat 2 tbs oil in a large skillet and sautee 2 minced cloves of garlic until fregrant(~30sec).  Add zucchini and squash until wilted (~1min), stir in lime juice for 1 min.  Lastly, take everything off the heat, mix together, and serve with a little extra parmesan and olive oil sprinkled on top.

 

 



13oz whole wheat spaghetti
2 tbs olive oil
2 cloves garlic minced
1-2 zucchini juilenned
1-2 yellow squash juilenned
salt and pepper to taste
2 tbs fresh lime juice
1 tbs lime zest chopped
1/2 cup parmesan cheese
1/2 cup sliced basil

1) boil water and cook paste until al dente
2) Heat oil in large skillet and sautee garlic until fregrant (30sec).  Add zucchini and squash until wilted (1min).  Pour in lime juice and cook 1 min longer.  Season with salt and pepper.  Take off heat.
3) Stir all ingredients together.  Top with parmesan and olive oil.