Extended Life for: Eggplant, Tomatoes and Hummus
Directions:
Preheat oven to 450 degrees. Prepare two roasting pans and two 8x8 or 9x9 square baking dishes with cooking spray. Place eggplant in one roasting pan - sprinkle with salt and pepper, place tomatoes in the other roasting pan. Roast both vegetables until tender, about 30-40 minutes. While roasting, toss eggplant occassionally. When veggies are finished roasting, remove from oven, let tomatoes cool slighty then remove skins. Reserve 1/2 cup tomato juice, add the rest of juice, plus tomatoe halves, eggplant and basil to large bowl to mix and break apart tomatoes. Reduce oven temperature to 375 (if you plan to bake them that day, otherwise turn oven off). Steam spinach or chard 4-6 minutes, set aside to cool, then chop. In another large bowl, mix mozarella, ricotta, half of parm./asiago mix and hummus together. Now, begin layering the lasagna: noodles (2), 1/4 eggplant/tomatoe mix, 1/4 cheese mix, 1/4 spinach or chard, repeat. Do the same in other baking dish. Final layer: noodles (2) 1/4 cup reserved tomatoe juice, 1/2 of remaining parm/asiago cheese mix.
We have not yet enjoyed this dish, so I can't yet rave about the flavors, if you get to eating it before us, let us know how it turned out!
If you're ever searching for some great vegetarian options or a way to use vegetables that you're not so familiar with, check out http://www.vegetariantimes.com/ or subscribe to the magazine, it's definitely worth the investment! This recipe was adapted from the recipe posted on their website, but of course, includes a few substitutions and additions as certain ingredients were present in my home and were needing to be cooked quickly! I doubled this recipe (the ingredients that follow are to prepare as doubled) as well and ended up putting the two 8x8 lasagna's in the freezer for a future night when I want something home-made but lack the energy to be the one making it!
Ingredients:
3 medium Eggplant, bite-size chunks
8 Tomatoes, halved
Basil
18 oz. Spinach or Swiss Chard, steamed
1.5 cups Mozzarella
1.5 cups Ricotta Cheese
1/2 cup Hummus, flavor of choice
1 cup Grated Parmesan and Asiago Mix
12 no-boil Lasagna noodles
Directions:
Preheat oven to 450 degrees. Prepare two roasting pans and two 8x8 or 9x9 square baking dishes with cooking spray. Place eggplant in one roasting pan - sprinkle with salt and pepper, place tomatoes in the other roasting pan. Roast both vegetables until tender, about 30-40 minutes. While roasting, toss eggplant occassionally. When veggies are finished roasting, remove from oven, let tomatoes cool slighty then remove skins. Reserve 1/2 cup tomato juice, add the rest of juice, plus tomatoe halves, eggplant and basil to large bowl to mix and break apart tomatoes. Reduce oven temperature to 375 (if you plan to bake them that day, otherwise turn oven off). Steam spinach or chard 4-6 minutes, set aside to cool, then chop. In another large bowl, mix mozarella, ricotta, half of parm./asiago mix and hummus together. Now, begin layering the lasagna: noodles (2), 1/4 eggplant/tomatoe mix, 1/4 cheese mix, 1/4 spinach or chard, repeat. Do the same in other baking dish. Final layer: noodles (2) 1/4 cup reserved tomatoe juice, 1/2 of remaining parm/asiago cheese mix.
We have not yet enjoyed this dish, so I can't yet rave about the flavors, if you get to eating it before us, let us know how it turned out!
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