Posted in Chef Lane, Food

Chef Lane: No Noodle Lasagna


I’m working out how to utilize all the produce from my Bountiful Basket order.  First up, today, was the eggplant.  I had an idea of what I wanted to do with it, but when I started to work, I realized that the bottom quarter of the plant was not usable.  So, I switched gears and turned it into a lasagna.

No pictures again, but this time because it smelled so good I kind of dove into it before I thought to take any.

You will need:

  • 1 small eggplant
  • 1 small sweet onion
  • 3 leaves of fresh basil (or dried)
  • 1/2lb of ground lamb
  • 1/4 cup egg beaters
  • 1/4 cup bread crumbs
  • 1 cup pasta sauce of your choice
  • 1 tsp Garlic Paste
  • 1tsp Cilantro Paste
  • salt & pepper to taste
  1. Pre-heat oven to 350
  2. Slice eggplant into paper thin rounds.
  3. Dredge the rounds in egg (I added a dash of salt to the egg), then coat with bread crumbs.
  4. Place the coated eggplant on a cookie tray and bake at 350 for 10 minutes, turning the rounds halfway through.
  5. Remove from oven and set aside.
  6. Finely chop basil leaves.
  7. Slice onion into thin rounds.
  8. Leave half in rounds, and finely chop the other half.
  9. Mix garlic, cilantro, and chopped onion into lamb, then brown in skillet on stovetop. While meat is browning, add half the basil leaves.
  10. In a small casserole dish, pour a small amount of pasta sauce and cover bottom of dish. Layer the bottom with the baked eggplant rounds. Add a layer of onion rounds. Use half the goat cheese and create a cheese layer.
  11. Pour in the entire meat mixture for the next layer.
  12. Cover with a layer of pasta sauce
  13. Add the rest of the goat cheese and cover layer.
  14. Cover with the rest of the eggplant rounds and the rest of the pasta sauce
  15. Top with parmesan cheese and the remaining basil.
  16. Cook at 350 for 35 minutes.

This makes about 6 heaping 1/2 cup servings, and works out to the following per serving numbers (according to MyFitnessPal):

  • 253 calories
  • 17 carbs
  • 15 fat
  • 14 protein
  • 4 fiber

Thor ate his up!  This means I got eggplant, onion, basil and cilantro into the boy without his knowing it.  Yay!

 

 

Posted in Chef Lane

Fake Lasagna–Real* Good


Here is an easy, fake lasagna recipe that Thor & B both liked well enough to go seconds on.  It’s been quite a while since either of them asked for seconds out of my kitchen.  Am now self-congratulatory and happy to share the recipe I cribbed from Creamland, then changed up to suit my own tastes.

 

1 box rigatoni pasta

1 jar spaghetti sauce

1lb ground lamb

1 80z container of ricotta cheese

1/4 cup parmesan cheese

1tbs basil

2tbs italian seasoning

1 tsp salt

1 tsp pepper

1 egg

 

Boil the rigatoni while oven pre-heats to 350.

Brown lamb into small chunks with 1/2 the italian seasoning and 1/2 the salt (you may want more salt to taste.)

While rigatoni and lamb are cooking, combine 1/2 of the spaghetti sauce and everything else in a mixing bowl and stir like crazy, until everything is well blended and smooth.  Add the lamb and mix.  Set aside until pasta is finished.

Drain your pasta and add it to the mix.  Stir until pasta is well covered.

Spray non-stick to the bottom of a casserole and pour in a little sauce to cover the bottom.  Pour in the pasta/lamb/cheese mix and cover with more sauce.  Sprinkle more parm or some shredded cheese on top.  Bake for 15 minutes.

Eat.  Tasty!

*I very nearly could not use this title because, grammatically, real is incorrect.  It should be “really good” but that doesn’t scan as nicely as “Fake Lasagna–Real Good”, so…  Footnote.