ARE YOU PREPARED FOR...
I actually think this might be the most delicious dish I have ever made in my life. Well maybe that's an over-statement, but BELIEVE me when I say this things is DELICIOUS!
(just look at this bite...)
Now are you ready for the kicker?
THERE ARE NO NOODLES IN THIS DISH.
Terrifying right? Well fear not, because one man's empty pantry is another man's full stomach! (In this case I was both of those men...)
Now before you dismiss this as your average boring ol' souped-up lasagna recipe trying to fit a load of veggies in a perfectly good dish - here me out! Not only is this dish full of meaty, cheesy, warm goodness, it is also simply put - delicious (have I said that already?)
The story is as follows: I had not a noodle to be found, and a serious lasagna-on-the-brain. I also had a fridge full of eggplant from 2 weeks ago that needed a happy home before they went bad. With the help of the internet, I learned that both zucchini and eggplant could make wonderful lasagna noodles...so off I went!
Should you wish to experiment, my very crude details are below:
1.) Slice your zucchini or eggplant into very thin strips or rounds (I used a combo of both). You want them to be approximately noodle thickness, but a little more or less really won't matter.
2.) Do something to your "noodles" to take some of the moisture out. Here's where I didn't do a very good job, and ended up pouring off the entire Atlantic ocean from my finish lasagna before I ate it. It still turned out amazingly, and none of the flavor was sacrificed - still I would recommend trying to reduce the water if possible. Here are some ideas that have floated around:
- baking the "noodles" for a few mins while your oven is pre-heating
- crisping them up a bit on a hot pan
You don't want them to be crispy, just a bit less water-filled. If you don't do any of these, don't worry to much, you'll just have to pour off a lot of liquid after the baking stages.
3.) Brown your meat and slice up all the fixings for your layers that you desire
4.) Artistically assemble your layers. Mine consisted of: Classico tomato basil sauce, mushrooms, ground beef cooked with parsley basil and fennel seed, more basil, red pepper, purple pepper, cottage cheese, Parmigian-Reggiano (gettin' fancy I know!), and of course your "noodles" in-between!
5.) Bake for about 35 mins. My oven was at 375 I believe (in a 4-serving glass pan).
6.) Force yourself to let it sit for about 10 mins and ENJOY!
Who says you can't make absolutely awesome food at college? All you need is a little farmers market love, and about 30 mins of prep on a weekend!
Also, a personal preferance note: I think I enjoyed the combo of zucchini AND eggplant, because sometimes eggplant can just get so...I don't know...eggplanty! You know, that taste that's just slightly too much eggplant than you really wanted? This dish however, struck the perfect balance!
What do you think? Are veggies (although eggplant is technically a berry!) a viable noodle-option, or is this a disturbing attack on the classic dish?
LEAVE A COMMENT BELOW IF YOU DARE...
