Beth’s Easy Eggplant Lasagna Recipe

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BETH’S EASY EGGPLANT LASAGNA
Serves 4

INGREDIENTS:
3 Eggplants
3 tbsp (45 ml) olive oil
Salt and Pepper to taste
2 15 oz cans pure tomato sauce (890 ml)
2 garlic gloves
Pinch of red pepper flakes
2 cups (475 ml) whole milk ricotta cheese
2 eggs
1 ½ cups (360 ml) shredded mozzarella cheese
½ cup (120 ml) freshly chopped basil (separated)

METHOD:
Preheat oven to 375F/190C

Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper.

Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)

Allow eggplant to cool. Meanwhile prepare your sauce.

In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit.

Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil.

Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese.

Bake at 375F/190C for 15-20mins until cheese is melted on top and casserole is cooked through.

Garnish with some finely minced basil on top. Serve with a salad and some garlic bread! (recipes below) Enjoy!

BETH’S EASY GARLIC BREAD
1 Baguette
5 tbsp (75 ml) butter
1 garlic clove
salt and pepper to taste
1 tbsp (15 ml) fresh Italian parsley, minced.

METHOD:
Place butter, garlic, salt, pepper in a microwave safe bowl. Microwave on high for 30 seconds. The heat from the butter will warm the garlic and release its flavor. Add in the fresh parsley stir to combine.

Slice baguette in half, horizontally. Brush the insides with butter. Wrap in aluminum foil and place in the oven at 375F/190C with the lasagna that way it will be ready at the same time! Slice on the diagonal and serve warm.

BETH’S CLASSIC HOMEMADE DRESSINGS

CLASSIC ITALIAN

INGREDIENTS:
4 tbsp (60 ml) red wine vinegar
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) water
6 tbsp (90 ml) olive oil
2 garlic clove, minced
1 tsp (5 ml) Italian Seasoning
2 tbsp (30 ml) grated pecorino cheese
1/4 tsp (2.5 ml) salt
1/8 tsp (1.75 ml) freshly cracked pepper

Serve with:
Arugula salad + tomato wedges

CLASSIC FRENCH VINAIGRETTE

INGREDIENTS:
1 tbsp (15 ml) Dijon Mustard
2 tbsp (30 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
1 tbsp (15 ml) shallot, minced
S + P to taste

Serve with:
Butter Lettuce+ cheese tray

CLASSIC RANCH

INGREDIENTS:
1 ½ cup (350 ml) of fat free yogurt
1 cup (240 ml) of low-fat buttermilk
2 garlic cloves
1 tsp (5 ml) celery salt
½ tsp (2.5 ml) garlic salt
Fresh cracked pepper
1 tbsp (15 ml) fresh chives
1 tbsp (15 ml) fresh dill
1 tbsp (15 ml) fresh parsley

Place in blender and puree

Serve with Crudite platter (Cherry tomatoes, snap peas, carrots, radishes)

HORSERADISH DRESSING

INGREDIENTS:
3 tbsp (45 ml) prepared horseradish
1 tbsp (15 ml) white balsamic vinegar
3 tbsp (45 ml) grapeseed oil
2 tbsp (30 ml) mayonnaise, fat free or eggless works well too
1 tbsp (15 ml) fresh dill, minced
1 tbsp (15 ml) fresh chives, minced
S + P to taste

Serve on cooled, room temperature roasted potatoes. (Roast 2 lbs (900 g) of potatoes at 425F (218C for 25 mins)

CLASSIC CREAMY BALSAMIC VINAIGRETTE

INGREDIENTS:
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) grapeseed oil
S + P to taste

Serve with mixed field greens + sliced pear + candied walnuts + Gorgonzola cheese crumbles

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