Sunday, July 10, 2011

Vegetable Lasagna

Eggplant typically is not my favorite ingredient to work with. I'll admit, I hadn't had much experience with it in the past, but last time I made eggplant I ended up throwing it away. I was totally grossed out by the texture of the thing. Someone told me that it must have been the recipe because eggplant isn't gross.

I'm still not about to stand on a pedestal and say I love eggplant or something, because I really don't. But I did like this recipe (and I did think it hid the eggplant well).

It was kind of messy to make. I dirtied plenty of things that needed to be washed and I managed to get tomato and cheese all over the stove top when I was trying to cut the first piece, but it was a recipe I would definitely make again.

Today's recipe is going to be submitted to Presto Pasta Nights being hosted this week by Tandy of Lavender & Lime. It will also be linked up with Midnight Maniac's Meatless Mondays.

Vegetable Lasagna

1 eggplant, diced
1 tsp salt
3 tbsp vegetable oil
1 clove garlic, minced
2 tsp garlic, peeled and minced
1/2 cucumber, diced
1 red onion, diced
1/4 green bell pepper, diced
1/4 red bell pepper, diced
4 oz mushrooms, sliced
1 can petite diced tomatoes
1 tbsp black olives, sliced
2 tbsp tomato paste
1/2 tbsp dried oregano
1/2 tsp dried rosemary
1 cup vegetable broth
2 tbsp Brummel&Brown yogurt spread
3 tbsp flour
5 cups milk
1 cup grated cheddar cheese
1 package lasagna noodles
1/3 cup finely grated Parmesan cheese


1. In a colander put the eggplant and the salt. Let sit for 20 minutes. In the meantime, cook the lasagna noodles according to the package directions.

2. In a skillet heat the oil. Add the ginger, garlic, and onions. Cook until the onion is tender, about 5 minutes. Add the eggplant, cucumber, and bell peppers and cook for 4 more minutes. Add the mushrooms, olives, tomatoes, tomato paste, rosemary, oregano, and vegetable stock. Bring the mixture to a boil, then let simmer for 5 minutes. Set aside.

3. In a small saucepan melt the Brummel&Brown. Add the flour and stir together until it forms a ball. Remove from heat and whisk in the milk. Place back on heat and bring to a boil, until the mixture thickens. Add the cheese and stir together, letting the cheese melt.

4. In a 6-cup baking dish pour about 1/3 of the cheese mixture. Top with 1/3 of the pasta noodles. Top with 1/2 of the vegetables. Continue.

5. Over the last layer of noodles pour the rest of the cheese sauce. Top with the Parmesan cheese.

6. Bake in an oven preheated to 350 for 50 minutes.

* serves 6

CALORIES: 575 calories
CHOLESTEROL: 16 milligrams
FAT: 16 grams
SODIUM: 811 milligrams


  1. I love eggplant so shall have to give this a try! Thanks for taking part in this week's PPN :)

  2. It does sound pretty tasty...I always hope the mess is worth it, and this sounds totally worth it :D

  3. I'm a huge fan of eggplant...can't wait to make this

  4. I used to dislike all eggplant unless it was in baba ganousch. Now, I'm not a big fan of Italian eggplant but I adore Asian eggplant and really love eggplant in lasagne. Your recipe sounds wonderful.

    My sister slices eggplant thinly and pre-bakes the coins on a rack in a slow oven til the eggplant isn't slimy (essentially drying it) before putting it into lasagne. The texture is greatly improved.

  5. I love eggplant, so I know that I would totally love this. Intrigued by the inclusion of cucumber though - not something I ever would have thought to put into lasagne.
    Sue :-)

  6. Elizabeth: I'll have to try baking the eggplant like that and see if I like it less slimy!

    Couscous: The inclusion of the cucumber was definitely just because I had it in my refrigerator and it needed to be used. It really melded well with the other flavors though.

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