Summertime Eggplant Lasagna

Summertime Eggplant Lasagna

                                Summertime Eggplant Lasagna.

Summertime Eggplant LasagnaSo for summertime, I like to make my lasagna without noodles for a lighter version. My Summertime Eggplant Lasagna is so delicious, layered with slices of organic eggplant, zucchini, potatoes, onions and tomatoes; it’s seasoned with basil and oregano and protein enriched with ricotta and  aged Italian cheeses. I use a good organic jarred tomato sauce between these layers of organic summer vegetables. My Summertime Eggplant Lasagna is full of nutrition and flavor; enjoy it with a fresh green salad and light wine. This casserole is delicious hot or cold and is perfect for a summer picnic!

1 large organic eggplant, 1/4 inch sliced

1-2 organic zucchini, 1/4 inch sliced

1 organic sweet onion, peeled and sliced

2-3 organic golden potatoes, thinly sliced 

1/2 teaspoon Himalayan salt

8 ounces ricotta cheese

4 ounces shredded aged Italian cheese blend

1 jar prepared organic Italian sauce (I like arrabiatta for more spice)

1-2 teaspoons dried oregano or 1/4 cup fresh organic leaves(chopped)

1/2 cup chopped fresh organic  basil leaves or 2 teaspoons dried

1 teaspoon ground black pepper(I like Frontier veggie pepper)

1 large organic tomato, thinly sliced 

1/2 cup grated parmesan cheese

1/2 cup bread crumbs

Preheat oven to 475 degrees Fahrenheit 

Lightly salt the eggplant, zucchini and potato slices, cover with paper towel for 25 minutes (this draws out the liquid in the vegetables) Blot vegetables dry when ready to assemble

Coat the bottom of a large oval or rectangular baking vessel with a bit of sauce

Now simply layer the vegetables, cheeses, herbs, spices and sauce

Reserve the fresh tomato, grated parmesan and panko for the top

Start the layers with the eggplant and end with the eggplant, then fresh tomato slices

Cover the top with grated parmesan and panko breadcrumbs

Make long slashes on the top with a sharp knife

Cover with foil, bake for 1 hour

Remove the foil and continue to bake for another 35 minutes until browned

Remove from oven and let rest, loosely covered for 20 or more minutes so that the juices absorb

Serve my Summertime Eggplant Lasagna with a fresh salad and dry wine

Delicious hot or cold, perfect for a summertime potluck! Enjoy

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