Roasted eggplant lasagna _ thebrookcook

After making a fabulous dish from this book, Flattened Chicken Thighs With Roasted Lemon Slices, I knew I had to try another. How to make lasagna with cottage cheese and spinach The preparation involved to make this dish was a sharp contrast to the quick-cooking chicken thighs, but I knew it would be worth every minute. Lasagna recipe with cream cheese and cottage cheese Twenty cloves of garlic too! ??

This might be the most labor-intensive lasagna I’ve ever made, but it was certainly one of the best. How to layer a lasagna with cottage cheese The recipe was adapted from Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolyn Carreno.


Lasagna with sour cream and cottage cheese I used large eggs and substituted some reduced-fat dairy. Lasagna with zucchini and cottage cheese I also omitted the olives, straining the bechamel, pre-cooking the pasta, as well as broiling the baked lasagna.

Because I used un-cooked pasta when layering my dish, I was not able to use the genius tip of cutting the lasagna prior to baking. Lasagna with ricotta or cottage cheese Thankfully, I didn’t have any difficultly cutting it after it was fully cooked. Absolutely amazing!!

• 1/2 cup large garlic cloves (about 20 large cloves), peeled and sliced 1/16 inch thick lengthwise (preferably on a mandoline)

• 1/2 cup (about 3 oz) pitted small black olives, such as Taggiasche, Nicoise, or Kalamata, optional

• 1 quart whole milk (I used 2 cups whole milk & 2 cups 1 percent milk)

• 12 ounces (3 cups) shredded low-moisture mozzarella ( part-skim okay)

• Prepare the Eggplant: The eggplant is roasted on the oven floor. Homemade lasagna recipe with cottage cheese If using an electric oven, adjust the oven racks so that one is closest to the oven floor and put a pizza stone on it. Lasagna made with cottage cheese recipe Preheat the oven to 500 degrees.

• Trim and discard the tip and stem ends of the eggplants and cut the eggplants into 1-inch cubes.

• Divide the eggplant pieces between two large baking sheets. Lasagna made with cottage cheese and ricotta Drizzle each portion with 1/4 cup plus 2 tablespoons of the olive oil. Easy lasagna made with cottage cheese Toss and gently massage the cubes to coat the eggplant. Recipe for lasagna made with cottage cheese Spread the eggplant cubes out in a single layer on the baking sheets.

• Cooking one batch at a time, put one baking sheet on the oven floor or on a pizza stone on the lowest rack and cook for 15 to 20 minutes, until the cubes are dark brown all over and beginning to lose their shape, rotating the baking sheet from front to back and moving the cubes with a metal spatula halfway through the cooking time so that they don’t stick.

• Remove the baking sheet from the oven, season with 1 teaspoon of salt; set aside.

• Remove the baking sheet from the oven, season the second baking sheet or roasted eggplant cubes with 1 teaspoon of salt; set aside.

• Combine the garlic and the remaining 1/4 cup oil in a large Dutch oven or another large high-sided pot over medium heat. Cook until the garlic is soft and very light golden brown, stirring constantly so it doesn’t burn, about 5 minutes.

• Add the tomatoes, sugar, and the remaining 1 1/2 teaspoons salt, stir to combine, and cook the tomatoes for 5 to 6 minutes, until they thicken slightly.

• Add the roasted eggplant, olives (if using), za’atar or oregano, pepper, and red chile flakes. Easy recipe for lasagna with cottage cheese Stir to combine and cook until the eggplants have taken on the color of the sauce, about 5 minutes. The best lasagna recipe with cottage cheese (Add 1/2 cup to 3/4 cup water if the sauce becomes dry or sticky.)

• Turn off the heat and set aside while you make the cheese sauce.

• Make the Cheese Sauce (& Bechamel): Trim and discard the root end of the onion half. Easy meat lasagna recipe with cottage cheese Cut the onion half in half again root to tip so the onion is quartered. Crock pot lasagna recipe with cottage cheese Slice 1/4-inch lengthwise.

• Combine the butter, onion, chile pod, and bay leaves in a medium heavy-bottomed saucepan over medium-low heat.

• Cook, stirring often, until the butter is melted and the onion is soft but not brown, about 10 minutes.

• Add the flour, whisking constantly to remove any lumps, and cook for 2 minutes to cook off the flour flavor.

• Increase the heat to high and cook the sauce, whisking constantly, until it begins to thicken, about 1 minute.

• Add another cup of the remaining milk, whisking constantly.

• Return the sauce to a boil and add the remaining 2 cups milk, whisking constantly.

• Return the sauce to a boil, reduce the heat to low, and simmer, whisking or stirring constantly, until the sauce is thick enough to coat the back of a spoon, 3 to 4 minutes.

• Add the mozzarella, ricotta, Parmigiano, and the eggs to the pot with the remaining bechamel and gently whisk to combine.

• Adjust the oven rack so that one is in the middle position. Cheese lasagna recipe with cottage cheese Preheat the oven to 350 degrees, preferably on convection.

• Assemble & Finish the Dish: Spread 1/2 cup reserved tomato sauce over the bottom of a 13 x 9-inch baking dish.

• Lay 6 half-sheets (or 3 full sheets) of lasagna on the bottom of the pan to cover it.

• Add half of the tomato-eggplant sauce (about 2 1/2 cups) and spread it evenly over the pasta.

• Spoon half of the cheese sauce over the sauce and spread it in an even layer to the edge and into the corners of the pan.

• Lay an additional 6 half-sheets (or 3 full sheets) of pasta over the cheese sauce. Lasagna recipe with cottage cheese spinach Press down on the pasta sheets with the palms of your hands to remove air bubbles and to ensure that the layers are flat and even.

• Spoon remaining tomato-eggplant sauce over the top; spread evenly.

• Spoon remaining cheese sauce over the top; spread evenly and to the edges and corners of the pan.

• Using a rubber spatula, gently spread the reserved bechamel evenly over the top of the lasagna.

• Put the lasagna on a baking sheet and put it in the oven to bake for 35 to 45 minutes, until the edges are golden brown and puffed up a bit. Easy lasagna with cottage cheese and ricotta Rotate the pan halfway through the baking time.

• Remove from the oven and let cool for at least 1 hour before serving.

Note: The pasta can be prepared through step #34 a day in advance. Vegetarian lasagna recipe with cottage cheese Cover the pan and refrigerate until ready to bake.

I live in Stony Brook, New York on Long Island. Zucchini lasagna recipe with cottage cheese I love garlic and baking. Ground turkey lasagna with cottage cheese My hobby (and love) is to try new recipes.

My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Lasagna with cottage cheese or ricotta Enjoy!

That is one involved recipe, and I am sure it was worth every second of the prep.. Easy lasagna with ricotta and cottage cheese isn’t it nice sometimes to go the extra mile? Lasagna is such a classic… now you made me crave it…

Leave a Reply

Your email address will not be published. Required fields are marked *