Sent to you by rajooda via Google Reader:
This is my entry for Ruth’s Presto Pasta night!Hey I am getting good, two weeks in a row.
This was inspired by the fact that I had an eggplant in the fridge that was threatening to grow fuzz, a few leftover mushrooms, and a can of artichoke hearts. Not a very poetic beginning but wait until you try the end result! This lasagne is buttery-creamy and very rich. At the same time it is light because of the lack of meat. You can adjust the cheese however you want but I used a lot. I just like a lot of cheese! This made a 13x 9 inch pan, which was 12 servings..but I would be more likely to have only 9 servings and have them bigger. Our family eats a lot.
Served with a salad, some crusty bread, and something sweet for a finish this is spectacular vegetarian fare that even the dyed int he wool carnivores will love.
Eggplant Artichoke Lasagne
1 medium eggplant, diced and steamed until tender
1 can artichoke hearts
4 cloves garlic, chopped
1 purple onion, chopped
1/2 lb mushrooms sliced
3 slices of stale bread
Olive oil for sauteeing
6 lasagne noodles, cooked
2-3 cups of mozzarella, grated
1/4 cup parmesan, grated
1/3 c fresh basil, chopped
1/3 c butter, melted
drizzle of heavy cream
Saute garlic and onions in olive oil until soft. Add eggplant, artichokes, basil, and mushrooms. Saute stirring constantly until vegetables are very tender.n Season to taste with salt and pepper.
Make bread crumbs from the bread and mix in.
Drizzle oil in the bottom of 13×9 pan. Lay 3 lasagne noodles across the bottom. put about 1/2 c mozzarella over top, then the vegetable mixture.
Sprinkle about 1/2 c mozzarella and 1/4 c parmesan over the vegetables.
Lay three noodles over top. Drizzle with cream and melted butter, then sprinkle with the remaining mozzarella.
Bake at 375 for 35 minutes or until heated through and cheese is melted.
Serves 12
image:Marye Audet
Content: Baking Delights
Tags: , artichokes, Casseroles, cheese, eggplant, lasagne, mushroom, Vegetarian
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