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My good friend, Jeannine, passed this recipe along to me. It’s from the August 2008 issue of Cooking Light. Since the deer tore my fence down and ate my garden, I had to make a trip to the city market this morning to buy the zucchini and eggplant. It’s in the oven baking as I type and it smells great! Mr. SP is not a big fan of eggplant, so this dish might be all mine.
**I would recommend jazzing up the sauce with more herbs. I might even add a can of tomato paste to give it a little more body. Mr. SP and I both had to add salt to this dish.**
Zucchini Eggplant Lasagna
This recipe makes use of summer-fresh produce in a meatless entrée.
1 large eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
2 teaspoons olive oil
3/4 cup chopped onion (about 1 medium onion)
3 garlic cloves, chopped
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh oregano
1/8 teaspoon ground red pepper
1 (28-ounce) can crushed tomatoes
1 cup fresh basil leaves, chopped
1 cup (8 ounces) part-skim ricotta cheese
1 (8-ounce) package precooked lasagna noodles
2 medium zucchini, cut into 1/4-inch-thick slices
2 1/2 cups (10 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 350°.
2. Arrange eggplant slices in a single layer on several layers of paper towels. Sprinkle evenly with 1/2 teaspoon salt; let stand 15 minutes.
3. Heat oil in a large skillet over medium-high heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, oregano, red pepper, and tomatoes; bring to a boil. Reduce heat, and simmer for 10 minutes, stirring occasionally.
4. Combine basil, ricotta, and remaining 1/2 teaspoon black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until browned. Cool for 5 minutes.
Yield: 12 servings
CALORIES 216 (32% from fat); FAT 7.7g (sat 4.2g,mono 2g,poly 0.4g); IRON 1.3mg; CHOLESTEROL 21mg; CALCIUM 247mg; CARBOHYDRATE 25.7g; SODIUM 393mg; PROTEIN 12.7g; FIBER 4.2g
Cooking Light, AUGUST 2008
The other night I made “Broccoli Rice Combo” for dinner. This would make a great side dish for a large meal. We had it as our main course and Mr. SP told me several times to “keep this recipe.”
Broccoli Rice Combo
1 6 oz pkg long-grain and wild rice mix
1 can cream of chicken soup
1 10 oz pkg frozen, chopped broccoli, thawed
1 8 oz can sliced water chestnuts, drained
1 c shredded Cheddar cheese
1/2 c sliced celery
1/2 c chopped onion
1/2 c milk
1 (2 oz) jar sliced pimiento, drained
1. Cook rice according to pkg directions, using 2 cups water. (I use a rice cooker.)
2. Combine rice and next 8 ingredients, stirring well.
3. Spoon into a lightly greased 2 qt casserole dish. Bake, uncovered, at 350 degrees for 35 to 40 minutes.
~I doubled the recipe.
~I sauteed the celery and onion before combining them with the other ingredients.
~I added salt, pepper, cumin, and curry powder.