squash and eggplant “lasagna”

recipe_eggplantlasagna

Ingredients
medium eggplant, cut lengthwise in ¼” slices
2 medium squash, cut lengthwise in ¼” slices
2 cloves garlic, minced
Juice of 1 lemon
¼ cup olive oil
salt and pepper
1 tbsp fresh chopped oregano or 1 tsp dried oregano
1 tbsp fresh chopped basil leaves or 1 tsp dried basil
1 egg, lightly beaten
(14 oz.) tub of ricotta cheese
Parmesan cheese, grated
Mozzarella cheese, shredded
1-2 cups homemade roasted tomato sauce

Roasted Tomato Sauce ingredients
1.5 lbs roma tomatoes, washed and halved
½ onion, sliced
2 garlic cloves, minced
1 tbsp sugar
¼ tsp black pepper
1 tsp salt
2 tbsp olive oil

Red Sauce Method:

  1. Preheat oven to 375F.
  2. Wash tomatoes and slice in half lengthwise.
  3. In a bowl, toss the tomatoes with remaining ingredients coating them gently.
  4. Layer a baking sheet with tin foil and arrange the tomatoes on it skin-side down.
  5. Roast for 35-45 minutes or until the tomatoes are soft and starting to caramelize.
  6. Let them cool
  7.  Puree the mixture until blended.
  8. Store sauce in a sealed container and refrigerate until needed. Use in lasagna recipe below

Squash and Eggplant “Lasagna” Method:

  1. Preheat oven to 375F. Wash tomatoes and slice in half lengthwise. In a bowl, toss the tomatoes with remaining ingredients coating them gently. Layer a baking sheet with tin foil and arrange the tomatoes on it skin-side down. Roast for 35-45 minutes or until the tomatoes are soft and starting to caramelize. Let them cool, and then puree the mixture until blended. Store sauce in a sealed container and refrigerate until needed. Use in lasagna recipe.Pre-heat the oven to 250° Line a baking sheet with paper towels and fit with a wire rack.
  2. Place all the filling ingredients, except the cabbage/slaw, in a mixing bowl and mix with a fork or with your fingers.
  3. Heat a non-stick skillet over high heat. Add the meat mixture and cook, breaking it up with a wooden spatula. Once it is almost fully cooked and broken into small pieces add the cabbage/slaw mix. Cook for another 2 minutes, until the cabbage is softened. Remove the pan from the heat.
  4. Blot some of the excess moisture from the bottom of the pan with a paper towel. Too much moisture in the egg roll will make it soggy.
  5. Dampen 2 paper towels and squeeze out any excess water. Place the stack of 8 tortillas in between the paper towels and heat in the microwave for 30 seconds. Leave them wrapped in the paper towels. This will make them pliable for rolling.
  6. Take out one tortilla and place about 1/4 cup of filling about 1/3 of the way from the top. Roll it halfway down, then fold the sides in towards the middle and roll the rest of the way. Brush a little egg on the inner flap to help seal, then poke a toothpick through the roll. Set it aside and form the rest of the rolls.
  7. Heat 1/4 inch of oil in a heavy sauce pan or skillet. I like to use a large, 9″ sauce pan as it means less oil splattering all over the cook top and counter. Use a pair of tongs to place a roll into the oil seam side down and hold onto it for a few seconds until it sets closed.
  8. Cook 3 at a time so as not to crowd the pan and cool down the oil too much. When the bottom is golden brown use the tongs to roll. Cook until it is evenly browned all the way around. Drain on the wire rack and keep warm in the oven while cooking the remaining rolls.

As always, feel free to post your questions/comments and I will happily reply

xo

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One thought on “squash and eggplant “lasagna”

  1. Pingback: lasagna & cupcakes | Nat's Knack

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