This recipe is not hard but does require quite a few steps, but it is SO worth it. This was probably the tasty, most comforting meal I have made in awhile. And I didn’t miss the pasta AT ALL. Wow this was good. The only warning I have is you may need a knife to eat it unlike a regular lasgana…but that is a pretty low grade warning 🙂
Tomato Sauce:
6 oz tomato paste
26 oz chopped tomatoes
26 oz strained tomatoes
1/4 cup garlic roasted olive oil
1 tsp basil
1/2 tsp red chili flakes
Heat Up olive oil in sauce pan. Add basil and red pepper flakes stir for 10 seconds. Add tomato paste and let melt. Add tomatoes. Cover and cook on low for as long as you have time for just make sure it doesn’t reduce too much (minimum 30 minutes).
Cheese Sauce:
24 oz whole milk cottage cheese
1 cup parmesan cheese shredded
1 tsp garlic powder
fresh cracked black pepper
Add above ingredients to food processor and process til smooth
Filling:
6 italian sausages browned and broken up into small pieces (I prefer to cook it out of the casing)
1 large eggplant sliced thin lengthwise, salted
2 zucchini sliced thin lengthwise
8 oz mushroom sliced
16oz soft whole milk mozzarella sliced thin
Topping:
1 cup parmesan
6oz shredded mozzarella
To prepare the lasagna:
Preheat oven to 375 degrees.
In a very large casserole dish:
1) place a layer of 1/2 eggplant
2) cover with 1/3 tomato sauce
3) layer of 1/2 zucchini
4) layer of 1/2 cheese sauce
5) layer of 1/2 the sausage
6) layer of all the mushrooms
7) layer of other half of sausage
8) 1/3 tomato sauce
9) layer of sliced mozzarella
10) layer of remainder eggplant
11) layer of remainder cheese sauce
12) layer of remainder zucchini
13) layer of remainder of tomato sauce
14) cover with sprinkling of parmesan cheese
Bake for 60 minutes. It is probably a good idea to do put the cassorole onto a sheet pan…just in case of spillage
posted at Food Renegade
Kumquaty It 