Monday, July 24, 2017

Procrastination Recipe: Noodle-Free Lasagna

I spent Sunday shopping up in Portsmouth and our first stop was the Stonewall Kitchen shop, where I purchased a dark chocolate sea salt caramel sauce (obviously) and a jar of Classic Vodka Sauce. I had two zucchini and an eggplant at home and was like, Perfect, I'll make lasagna tonight. But obviously in place of noodle (gluten allergy) I'd slice the veggie super thin. I don't own a mandolin so they aren't uniform, and that's okay. 

So I sliced one zucchini and sauteed the pieces until the just barely browned at the edges in LeRoux Extra Virgin Olive Oil (Butter flavor, because duh). Then I lay them in the bottom of a casserole dish.

Then I spread half of the jar of vodka sauce over it, just enough to cover the zucchini.

Then I sliced the eggplant (after peeling it, because the peel can be tough even when cooked) and sauteed it and lay it out as the next layer.

Then I spread a container of Maplebrook Farm Ricotta over the eggplant. This was plain so I sprinkled salt and pepper over this. You could also add some fresh herbs - basil, for example.

Then I cut and sauteed the second zucchini and made that the next layer.

Lastly, I spread the remainder of sauce and then covered with grated Parmesan. I didn't have any mozarella in the apartment, but you could certainly make a layer of that between veg or on top.

I baked it at 350 degrees until it was bubbling around the edges and the Parmesan was starting to brown slightly. I let it cool for a bit before serving. It's slightly guilt free without the noodles and super flavorful. And now I'll be eating it for the next week!

Happy Eating!

1 comment

  1. Looks so yum! I love that you took the skin off the eggplant. I always find it hard to bite into.


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