What do you think of this lasagna??

[HollyBearsMom]

A favorite relative is a dairy eating vegetarian and at family get together usually gets relegated to eating sides so this year I am making vegetarian stuffing (cornbread/chestnut/cranberry) as well as this lasagna.

Actually it is a pasta dish I want to turn into lasagna. can all you cooks out there critique it for me and let me know what you think?

The sauce:
Eggplant
Cherry tomatoes
Fresh basil
Red pepper flakes
Salt pepper

Preheat oven to 450
Cut the eggplants into chunks, toss with the tomatoes, olive oil and S&P to tastes. In a single layer roast in oven until eggplant is golden brown and the tomatoes have split their skins and started releasing the juice

Let cool for a few minutes, pour into blender/cuisinart and puree with the lots of fresh basil and redpepper flakes until smooth. Set aside. Reserved cooked past water in case it ends up too thick

The layers:
Sauce
noodles
Ricotta mix with finely chopped fresh spinach
Sauce
Noodles
Fresh goat cheese
Thinly sliced eggplant rounds
Sauce
Noodles
Ricotta mix with finely chopped fresh spinach
Sauce
noodles
Mix of mozzarella/freshly grated parm

Baked until cooked thru and bubbly.

What do you think????

[KatWrangler]

When is dinner?

[Zenzero]

Sounds absolutely delicious!! I'm not veg but would still be more than happy if I was served that somewhere!

[ChristyMarie]

I think your sauce sounds good - I might add some canned diced or crushed tomatoes to make sure it is enough and liquid enough. I'd also make sure to simmer for quite a while on the stove to give it a depth of flavor.

I would change your layers as follows:

Originally Posted by HollyBearsMom

The layers:
Sauce
noodles
Ricotta mix with finely chopped fresh spinach ~also mix in basil, orgegano and parsley, little garlic powder too~
~add shredded mozzarella~
Sauce
Noodles
Fresh goat cheese ~ I'd substitute fresh buffallo mozzarella slices~
Thinly sliced eggplant rounds ~ are you planning on cooking first? I would either roast with salt and olive oil or saute first.~
~more shredded mozzarella~
Sauce
Noodles
Ricotta mix with finely chopped fresh spinach ~also mix in basil, orgegano and parsley, little garlic powder too~
Sauce
noodles
Mix of mozzarella/freshly grated parm

[MadiMamacita]

it was the goat cheese that peaked my interest. don't substitute it out!
it souds delish. i'd saute the eggplant slices as well.

[Amys1st]

Do you have room for 4 more?

[HollyBearsMom]

thanks for the posts! There is always room for more in my house.

Defintetly keeping in the goat cheese, I like the idea of eggplant and goat cheese together.

Might consider more shredded mozz but will it over power the veggie-ness? I want the eggplant and roasted tomato to shine thru.

Will saute the the eggplant slices to soften and remove bitterness. What do you think about replacing and/or adding thinly slices zuchinni (I found one in my fridge!)

[miss_sonja]

I agree on either pre-cooking or omiting the thinly sliced eggplant rounds. Eggplant is funny, it doesn't always get soft when it cooks. Sliced zukes sounds good.

[Kidzaplenty]

[potatofairy]

sounds awesome!

i personally wouldn't be able to resist adding pine nuts to it!

i usually mix an egg and some oregano into my ricotta. i think the egg helps it hold together better... or so says my nana.

[alicia622]

I'd also get rid of the eggplant layer but I like the idea of adding zucchini.

Sounds good

[MammaG]

I make a vegerian lasagna that was inspired by ratatouille, with eggplant, yellow and green squash, plus the tomato sauce and fresh tomato slices...lots of garlic.

I'm changing mine to add in some of your ideas...LOVE the idea of goat cheese! I usually use ricotta for the layers and top with parm to brown.

I have a mandoline and I use that to slice the veggies in very thin lengthwise slices.

I sautee the eggplant and squash in olive oil first before layering, and start by salting the eggplant to remove excess water. Eggplant can be bitter if you skip the salt step, and sauteeing brings out the nutty sweetness...just be careful not to overcook as the skin can get tough. I'd never leave it out, though...there's something about the peppery, nutty taste that really makes the dish.

It always gets raves, but there's always room for improvement! I like your sauce with roasted veggies in there...I usually just make a very straightforward marinara with garlic....will try it your way next time and make extra to freeze for the next batch....