Wednesday, June 13, 2012
a vegetable will respond to you
Anyway, enough about not making food, I managed to make a lasagna over the weekend, however a much healthier one then the normal noodles with cheese. My lasagna was made with eggplant and zucchini instead of noodles, and it was fantastic. I'll definitely be adding this one to my list of repeating recipes.
1 Medium Eggplant
2 Small Zucchinis
1 Jar of Tomato Sauce
Preheat your oven to 400 degrees. Spray the bottom of your baking dish with cooking spray. Dice eggplant and zucchinis into bite sized pieces. Start layering the bottom of the pan with a layer of eggplant, then sprinkle Parmesan cheese over the eggplant, then a light layer of tomato sauce, then a layer of zucchini, then a layer of mozzarella, followed by more tomato sauce, keep alternating vegetables with the cheese and sauce until you reach the top, then add more sauce and a final layer of mozzarella. Bake for 35 minutes, the vegetables will be tender.