Comfort food is good for the soul. Perhaps not the waistline, but I like my soul to be happy, so I will continue on my comfort food run (truly, the only run I will go on all winter. Heh, heh). Pasta seems to be my food of choice. I made Mac and 5 cheeses a few weeks ago (cheddar, gruyere, parmesan, blue, and velveeta -- seriously, it makes all the difference in texture). Last night I made a Vegetable Lasagna that was insane. The photo is of the lasagna, recipe below.
1 Eggplant
1 bag or head of spinach
1 large yellow onion
1 red pepper
1 green pepper
16 oz of baby bella shrooms
8 oz lasagna noodles
olive oil
tomato sauce
bechamel/parmesan sauce - (butter, milk, flour, pinch of nutmeg & paprika, salt & pepper) -- add in 1/4 cup grated parmesan too
5 oz goat cheese
shredded mozzarella
salt, pepper, and crushed red pepper to taste
Slice the eggplant in 1/4 inch rounds, salt and leave to drain for about an hour, wipe off and pat dry. Julienne the red and green pepper and the onion, sautee the onion and peppers in olive oil over medium heat until cooked through, but not browned. Remove the onion & pepper mixture from the pan and put a bit more oil in the pan, throw in the shrooms and sautee for 5 minutes or so, until soft but not wimpy. Remove the shrooms and add about 3 T of oil, dredge the eggplant in flour and pan fry both sides until browned, drain on a paper towel. In a separate pan, sautee the spinach in a little oil and drain really well.
While doing all the veggies, bring salted water to a boil, toss in the lasagna noodles when the boil gets rolling and cook until just tender. For the sauce, you can use a jarred sauce if you have one you love, or sautee 4 cloves of sliced garlic, 1/2 sliced onion, 2 diced carrots, 2 pieces of diced celery in olive oil until soft, add in 2 large cans of roma tomatoes, salt and some crushed red pepper and simmer for 45 minutes, then put in a blender and use for your sauce.
Put a small amount of the sauce in the bottom of a 9 1/2 x 13 pan, put down 1/2 of the noodles, layer on the pepper/onion mix, then the shrooms, then the spinach, and finally the eggplant, put 1/2 the bechamel/parmesan sauce over it all, and all of the goat cheese, then cover with tomato sauce. layer on more noodles, more bechamel and cover with tomato sauce, then put shredded mozzarella over it and cover with foil, cook at 350 degrees for 30 minutes, uncover and cook for 15 minutes more.
Yum.
1 Eggplant
1 bag or head of spinach
1 large yellow onion
1 red pepper
1 green pepper
16 oz of baby bella shrooms
8 oz lasagna noodles
olive oil
tomato sauce
bechamel/parmesan sauce - (butter, milk, flour, pinch of nutmeg & paprika, salt & pepper) -- add in 1/4 cup grated parmesan too
5 oz goat cheese
shredded mozzarella
salt, pepper, and crushed red pepper to taste
Slice the eggplant in 1/4 inch rounds, salt and leave to drain for about an hour, wipe off and pat dry. Julienne the red and green pepper and the onion, sautee the onion and peppers in olive oil over medium heat until cooked through, but not browned. Remove the onion & pepper mixture from the pan and put a bit more oil in the pan, throw in the shrooms and sautee for 5 minutes or so, until soft but not wimpy. Remove the shrooms and add about 3 T of oil, dredge the eggplant in flour and pan fry both sides until browned, drain on a paper towel. In a separate pan, sautee the spinach in a little oil and drain really well.
While doing all the veggies, bring salted water to a boil, toss in the lasagna noodles when the boil gets rolling and cook until just tender. For the sauce, you can use a jarred sauce if you have one you love, or sautee 4 cloves of sliced garlic, 1/2 sliced onion, 2 diced carrots, 2 pieces of diced celery in olive oil until soft, add in 2 large cans of roma tomatoes, salt and some crushed red pepper and simmer for 45 minutes, then put in a blender and use for your sauce.
Put a small amount of the sauce in the bottom of a 9 1/2 x 13 pan, put down 1/2 of the noodles, layer on the pepper/onion mix, then the shrooms, then the spinach, and finally the eggplant, put 1/2 the bechamel/parmesan sauce over it all, and all of the goat cheese, then cover with tomato sauce. layer on more noodles, more bechamel and cover with tomato sauce, then put shredded mozzarella over it and cover with foil, cook at 350 degrees for 30 minutes, uncover and cook for 15 minutes more.
Yum.
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