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Topic: Lasagna that your wallet AND your friends will love (even the carnivores)  (Read 1660 times)
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batgirl
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« on: May 02, 2013 06:51:42 PM »

When I was in college my budget was tight, but I loved to entertain. This (sadly out of print, and from the UK) book is pretty much how I learned to cook. It was my bible at that time, and many dinner parties included this easy lasagna. Everyone loved it, even meat eating friends requested it often. One meat loving roommate even BEGGED me to make it for his new veggie girlfriend so he could impress her!
20 years later (what the what?) my budget is still tight and I still love to entertain. And I still whip out this lasagna recipe.



1 small eggplant, chopped roughly
1 tbsp vegetable oil or olive oil
1 small onion, finely chopped
8 oz mushrooms, sliced
8oz can of chopped tomatoes
2 tbsp tomato paste
1/2 tsp dried basil
1 tsp dried oregano
pinch of brown sugar
salt and pepper
12 oz ricotta cheese
1 egg
8oz lasagna noodles, cooked and drained
6 oz grated mozzarella
2 oz parmesan

Place the eggplant in a colander, sprinkle well with salt, cover and leave to drain for 30 mins. Rinse well

Heat the oil in a saucepan, add the onion, and cook over medium heat until soft.
Add the eggplant and mushrooms and cook for a further 5 mins.
Add the tomatoes, tomato paste, basil, oregano, and brown sugar. Stir.
Cover and simmer for 30 mins or until thick. Season with salt and pepper.




Preheat oven to 350.
In a bowl, combine the ricotta and egg, and mix well.
Spread 1/3 of the tomato sauce over the bottom of a baking dish.
Cover with 1/2 the noodles
Spread ricotta mix over the noodles.
Sprinkle 1/2 the mozzarella
Spread the next 1/3 of the sauce.
Layer the rest of the noodles.
Top with the remaining sauce and the rest of the mozzarella.
Sprinkle with parmesan.

Bake for 25-39 mins until the cheese is golden.

Dig in!

« Last Edit: May 03, 2013 09:29:36 AM by batgirl » THIS ROCKS   Logged

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« Reply #1 on: May 02, 2013 07:15:00 PM »

Yummmmm! Sounds and looks delicious! I have been on a total pasta kick lately, comfort food to the max!
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« Reply #2 on: May 02, 2013 07:16:11 PM »

There's actually a few on Amazon! I might need to get a copy!

http://www.amazon.com/gp/offer-listing/0712652612/ref=dp_olp_0?ie=UTF8&condition=all
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« Reply #3 on: May 02, 2013 07:17:37 PM »

Oh, cool! It's a good one!
« Last Edit: May 02, 2013 07:17:58 PM by batgirl » THIS ROCKS   Logged

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« Reply #4 on: May 03, 2013 01:19:38 AM »

that looks (and sounds) yummy Smiley
My family loves lasagna, I'll have to try this.
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« Reply #5 on: May 03, 2013 02:59:51 AM »

Ooh, I love veggie lasagna!  Thanks for the recipe!
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« Reply #6 on: May 03, 2013 05:45:28 AM »

mmmm looks good and seems easy to make
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« Reply #7 on: May 03, 2013 05:55:53 AM »

yummy yummy!  might be what I need to convince myself to buy an eggplant and eat it... Cheesy
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« Reply #8 on: May 03, 2013 08:35:45 AM »

Salting and draining the eggplant is key, it gets rid of the bitterness.
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« Reply #9 on: May 03, 2013 09:04:31 AM »

Eggplant is yummy! It's also good cooked in slices in a George Foreman, I lived on that in HS!
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« Reply #10 on: May 06, 2013 07:03:00 AM »

This looks so delicious! I am a huge fan of lasagna, and this being meat free is icing. Smiley
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« Reply #11 on: May 06, 2013 10:00:22 AM »

It's an awesome veg dish to serve to meat eaters. Some won't even notice! It's very satisfying. It's also adaptable if you want to add different veggies or spices, etc. I also use the recipe as a basis for basic tomato sauce for pasta, etc. Sometimes I use hot rotel tomatoes to make it spicy, etc.
« Last Edit: May 06, 2013 10:02:23 AM by batgirl » THIS ROCKS   Logged

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