I don't have the little guy this weekend, but I'll be getting his review of the following dish later on this week though...given how much cheese I put in it, he'll like it.
I usually do the cooking for the week on the weekends. Saves me time on the weeknights...just re-heat. The recipe below is one I cut out of Hello! magazine while visiting my parents recently. It was easy to make (with a few modifications of my own) and tastes quite good! I've done my best to put in measurements, but I tend to guess when cooking and use the term "until it looks right" frequently (much to my Mother's chagrin).
Anyway...give it a go, it's quite good and good for you too. I've added links for the 2 sauces as I make my own marinara and white sauce and the original recipe calls for bottled.
Eggplant, Tomato and Parmesan Lasagna
2 tbsp vegetable oil
1 onion peeled and finely chopped
1 eggplant peeled and finely chopped (before chopping, cut in half, sprinkle with salt and let rest. Wipe with cloth to remove salt and liquid)
6 oz mushrooms chopped finely
2 large tomatoes chopped
2-3 cups marinara sauce
6-8 sheets ready to use lasagna sheets
1-2 cups white sauce
Lots of parmesan
Lots of mozzarella
Preheat oven to 375 degrees.
Heat the oil in a large frying pan, add the onion and eggplant and cook over medium for 5 minutes until softened. Add the mushrooms and tomatoes and cook for 5 minutes. Add the tomato sauce, stir and bring to a boil gently. Season with pepper and a bit of salt to taste.
Remove from heat. Add a small amount to the baking dish and spread it out evenly to prevent the noodles from sticking.
Add a layer of noodles, then the marina veggie mixture, some mozzarella and finely grated parmesan cheese. Continue to layer finishing with the marinara and cheeses.
Bake for 30-35 minutes covered. Remove foil and bake a bit longer until cheese is golden. Let it sit a few minutes before cutting.
Enjoy!
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