While the boys golfed this past weekend, the BF’s mom and I hit up the Shenandoah Valley Flea Market, which is an awesome mix of an antique store and a flea market. They have over 75 vendors, and claim that they will change the way you think of flea markets. And they did. This place was AMAZING. And huge.
Better yet, every August they hold a Shenandoah Valley Route 11 Yard Crawl, with over 50 miles of vendors. It’ll be August 11 next summer if anyone wants to join me.
Long story short, I found two mini covered casserole dishes at the flea market ($2 each), and had every intention of using them right away.
The Fall weather has had me craving lasagna, but I decided I wanted to try something new to inaugurate the new casserole dishes. And so my eggplant, zucchini, mushroom lasagna was born.
This recipe is gluten free, so a great option if you keep a low gluten diet–or if you just want a hearty Fall meal!
- 1 small eggplant
- 1 small zucchini
- Handful portabello mushrooms
- 1 small onion
- 1 jar tomato sauce (or homemade tomato sauce)
- 2 cups (give or take) part-skim ricotta
- 1 egg
- Part-skim mozzarella cheese (shredded)
- Parmesan cheese (shredded)
- Salt, pepper, oregano, red pepper flakes
1. Preheat the oven to 400 degree.
2. Cut your eggplant into thin strips to resemble lasagna noodles. Place on cutting board and salt one side. Allow eggplant to sweat for 15 minutes, then turn over, salt and sweat another 15 minutes. This process will take some of the liquid out of your eggplant.
3. Coat a baking sheet with cooking spray, and pop your eggplant strips in the oven for 10-15 minutes, until golden.
4. Meanwhile, chop you zucchini, onion and mushroom (or whatever veggies you decide to use) and toss in a saute pan with olive oil, salt, pepper, and oregano. Once vegetables are cooked through, add tomato sauce to pan.
5. In a separate bowl, combine 2ish cups ricotta, 1 egg, parmesan cheese (to taste), red pepper flakes, salt and pepper.
6. Spread thin layer of plain tomato sauce (sans veggies) at the bottom of your pan(s). This will help to keep your lasagna from sticking to the pan. Add a layer of eggplant “noodles” on top of the tomato sauce. As you can see from the photo, our eggplant was a little funky. In an attempt to get dinner on the table, the BF forgot to spray the baking sheet–so our eggplant stuck a bit. But don’t worry, it still tasted awesome!
7. Keep going with your layering. After the eggplant, add a layer of the veggies and tomato sauce mixture, then a layer of the ricotta mixture, and then a layer of mozzarella. You can use sliced mozzarella instead of shredded if you want it cheesier, but shredded will mean you use less and can keep it a bit healthier.
9. Pop the covered lasagna in the oven for 20 minutes or so. Then, you’ll want to remove the lid or foil for 10-15 minutes so that the cheese can start to bubble. Be aware that you may need to increase cooking time if you are using a full-sized casserole dish.
10. Remove your lasagna from the oven and allow to cool for 5-10 minutes. Then eat and enjoy!