Lasagnas are like ogres…
Onions are like lasagnas?
Oniony ogres have cheesy layers?
Are Ogres considered vegetarian?? I mean, they ARE green!
Wait a minute, wait a minute…seriously, Heather? FOCUS!
There, THAT’S better!
In all my twenty-eight years, I have made a traditional lasagna ONCE. It was from an old Food Network chef who shall remain anonymous…but whose name may or may not rhyme with Mobin Riller. 😉 I had just discovered the world of healthy eating and was all about ditching the “junk” food for ya know, the REALLY healthy stuff…like fat-free
cardboard fragments shredded cheese and that ground turkey that once cooked, resembles dried grout…oh and I was so excited ’cause I was in the kitchen being all domesticated and stuff!
That lasagna was a beast…a nine by eleven inch, feed-the-freakin’-Brady-Bunch, BEAST! I followed the recipe to a TEE. I set out to make what seemed guaranteed to be a week of amazing
leftovers dinners. I meticulously layered my fat-free grout turkey, fat-free noodles, fat-free cheese, and fat-free kitchen sink…so afraid I’d mess up the order causing the entire pan to I don’t know, spontaneously combust?! FINALLY, into the oven it went! After an hour of anxious waiting, I pulled out tha’ beast, carefully carved out a slice, took a big ol’ bite annnnnnd?
I’d have been better off with one of those frozen slit-the-film-and-pop-in-the-oven “mystery” meals.
Somehow with a heavy amount of hot sauce, I managed to get through a couple more servings that week, but sadly the rest turned into a mystery meal of its own in the dark depths of my fridge.
Needless to say, I was
scarred for life a little hesitant to try lasagna-making again. But after whipping up my SUPER EASY pasta sauce last week, I could NOT get the idea out of my head. And well, since I’ve never really been a big fan of pasta (bread is my drug carb of choice), it only made sense to finally check something off the kitchen bucket list and make an eggplant version!
Originally, I had planned on this being just a simple eggplant and ricotta lasagna, but once I got started? Well, I started getting a little bilingual again! 😉
So in went some roasted portobello caps, a bag of kale I found in the back of the freezer, and heck, I even went wild and mixed two different kinds of FULL FAT cheese! As far as how the meticulousness of layering everything went? Yeah, I screwed that up after the third ingredient!
So when the recipe says “layer” your ingredients, I really just mean turn up the music, do a little twirl and just start throwing sh!t in the pan…because nothing’s gonna matter once that baby’s covered in cheese…warm and melty, crisp on the edges, mouth-gaaaaaasmic cheese!
Oh damn, sorry about that! Umm, I may need a moment…but yeah, you guys check out this DELICIOUS recipe! I’m uh, gonna go get a
room plate and start FORKING some leftovers! 😉
Eggplant & Portobello Lasagna (GF)
Prep Time: 30 minutes
Cook Time: 1 hour
Keywords: roast bake entrée gluten-free ricotta cheese eggplant parmesan cheese Italian summer winter spring fall
Ingredients (Serves 4-6)
- 1 large eggplant, cut into 1 inch slices
- 4 large portobello mushroom caps, stems removed and gills scraped clean
- olive oil spray
- 1 cup low-fat or fat-free ricotta cheese
- 2 egg whites
- 1 16 oz. bag frozen kale (or spinach), defrosted and squeezed of excess water
- 2 cups homemade pasta sauce
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Asiago cheese
1. Preheat oven to 350°F.
2. Arrange eggplant slices and portobello caps on two separate baking sheets.
3. Generously spray both sides of all eggplant slices and mushroom caps with olive oil spray.
4. Place both baking sheets in the oven and allow mushrooms to roast for 5 minutes before flipping.
5. After 5 more minutes, remove the mushrooms from the oven and flip the eggplant slices.
6. After 10 minutes, remove the eggplant from the oven and allow to cool.
7. While the eggplant and mushrooms are roasting, mix the ricotta cheese and egg whites in a small bowl and set aside.
8. In an 8×8 baking dish, spread about 1/3 of the sauce in the bottom before adding the mushroom caps, top side down.
9. Top with 1/2 the kale, 1/2 the ricotta mixture, 1/3 of the sauce, and 1/2 the eggplant slices.
10. Repeat layering once more, then top with grated cheese.
11. Cover dish with aluminum foil and bake for 1 hour.
12. Allow to cool at least 10 minutes before serving.
Serves six if you pair it with a cool, crisp salad and/or some toasty garlic bread, or four if you’d rather just FORK yourself into a cheesy FOOD-COMA…like me! 😉
Have you ever made a lasagna?
Ever tried a famous recipe that turned out to be horrible?