Lasagna Without Using Your Noodle. Recipe

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Ingredients

  • 1 cup Italian flavored
  • bread crumbs
  • 2 eggs
  • ½ cup milk
  • 1 small green bell pepper
  • 1 pint grape tomatoes
  • 1 Tbsp. olive oil
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 (32 oz.) container
  • part-skim ricotta cheese
  • 1 (8 oz.) package finely
  • shredded mozzarella cheese; divided in half
  • 3 cups homemade pasta
  • sauce
  • Preheat oven to 350F;
  • spray baking sheet with nonstick cooking spray, and a 2 and ½ quart baking
  • dish.
  • Cut ends off the eggplant
  • and peel off skin; cut into ¼ inch slices.
  • Place bread crumbs onto flat plate; lightly beat eggs and milk together
  • in a wide mouth bowl. Dip the eggplant
  • slices into the egg mixture, then lightly bread on both sides; place on baking
  • sheet. Bake for 5 minutes on one side; turn
  • over, bake for another 5 minutes; remove from oven, but keep oven at 350F.
  • While eggplant is baking;
  • take seeds out of the bell pepper, cut into strips and then dice; cut the
  • tomatoes into halves. In a 10 inch
  • skillet, heat olive oil on medium-high; add in the bell pepper, tomatoes, salt
  • and garlic powder. Sauté for 5 minutes,
  • remove from heat.
  • In a medium bowl, combine
  • ricotta and 4 ounces of shredded mozzarella; if using whole milk ricotta, add
  • one egg when mixing to achieve smoothness.
  • In the sprayed baking
  • dish, spread one cup of sauce on the bottom; place 3 slices of eggplant on
  • bottom. Spread half the cheese mixture
  • over the eggplant; spread half the vegetable mixture over the cheese. Repeat process: one cup sauce, 3 eggplant,
  • half cheese, half vegetables, one cup sauce and remaining eggplant slices. Top the entire casserole with the other half
  • of the shredded mozzarella; bake for 30-35 minutes (cheese is melted and sauce

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