Monday, April 26, 2010

No Noodle Veggie Lasagna

I thought of this lasagna recipe last month when my hubby was fasting during the Lent and gave up the pasta. I wanted to make it during the Holy week but somehow didn't get a chance. Finally, last Wednesday, I finally got to give this recipe a try and boy, it was delicious! I only had russet potatoes and eggplants on hand and we are not big on zucchinis so this was the perfect way to have a low carb, no noodle lasagna.

I pan fried the potato and egg plant slices and steamed the broccoli a bit. Just to take the edge of it and to give the veggies a head start.

No Noodle Veggie Lasagna

1 lb large russet potatoes, peeled, sliced into 1/4" thick slices
1 lb egg plant, sliced as potatoes
2 cups broccoli florets, steamed
Salt and pepper to taste
1 tbsp Italian seasoning
1 tsp red pepper flakes
1 bottle marinara sauce
1 lb ricotta cheese
1 egg
2 cups pizza cheese blend

How to:
Pan fry the potato and egg plant slices. Salt and pepper them and keep aside. In a bowl, mix ricotta cheese and egg, keep aside. In 13X9" baking dish, pour half the bottle of marinara sauce. Lay potato and egg plant slices, overlapping each other on sauce. Spread ricotta cheese mix evenly. Layer steamed broccoli on cheese mix. Pour rest of the marinara sauce on broccoli and spread with cheese blend. Cover tightly with aluminum foil and bake at 425° oven for 40 minutes. Remove the foil wrap and bake for 15 more minutes till the cheese is nice golden brown and bubbly. Let stand for 10 minutes before serving. Bon appetite!

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