Lite Lasagna, a Bake, a Skillet, and a Balsamic-Strawberry Tart

This post will have to hold you until Sally and I get back from vacation -- 3 days in Iceland and 2 weeks in Scotland.  

My next post should be September 18th, with lots of exotic foods to share!

No-Pasta Lasagna

A lighter take on the Italian classic. Using a white sauce here reminds me a lot of the Greek Pastitsio which I've shared with you in the past. This recipe is from the British version of Better Homes and Gardens magazine, and I've translated the measures and ingredients from British to American for you...

2 Zucchini, thinly sliced lengthways

1 large Eggplant, thinly sliced lengthways

1 tsp Olive Oil

1 Onion, finely chopped

2 cloves Garlic, finely chopped

3/4 lb extra lean Ground Beef, or bulk Pork Sausage

8 oz Mushrooms, roughly chopped

1 can drained Diced Tomatoes, or 3-4 fresh tomatoes, diced

1 cup “other vegetables of choice” I had half a cup each of cooked chopped spinach, and frozen peas

1 Tbsp Tomato Purée

1 Tbsp Italian Seasoning mix

1 Tbsp Worcestershire sauce

3 Tbsp Flour

3 Tbsp Butter

2 cups Whole Milk

White Pepper to taste

4 oz Mozzarella cheese, sliced

Turn your Broiler on High.

Eggplant and zucchini substitute for the lasagna noodles.  A mandolin is the perfect tool to create thin slices of zucchini and eggplant, unless your knife skills are better than mine!

Lay the thin slices in a single layer on baking trays. Add a dash of Italian seasoning, then broil (in batches if necessary) until just cooked through -- 2-3 min. Set aside on paper towels to remove excess moisture. Reserve.

Preheat the oven to 450°F.

In a large skillet over medium heat; fry the onion in a splash of oil until soft. Add garlic and ground meat and cook until mostly browned. Now add the mushrooms and cook for another 5 minutes.

Add the tomatoes, tomato purée, other veggies and Worcestershire Sauce. Bring to boil; simmer for 15-20 minutes, stirring to prevent sticking. When the mixture is fairly “dry”, remove from the heat and set aside.

While that's simmering, make the white sauce in a small pan. Melt the butter, add the flour while whisking, and cook for a couple minutes to get rid of the floury taste. Slowly whisk in the milk and season with white pepper. Bring to boil, whisking constantly until the mixture thickens.

Now it's time to “layer up”. Spoon half the meat/veg mixture into an 8x12 ovenproof dish; top with half the eggplant/zucchini slices in an even layer. Next spoon on half the white sauce and spread it around; then lay on half the mozzarella slices ripped into about 2” squares. Repeat with the remaining meat, veg slices, sauce and cheese.

Bake for 45 min or until piping hot and golden.

Eggplant Tomato Bake

From the 12 Tomatoes website, I borrowed this simple, very tasty vegetarian dish. You could add meat, but you really don't need it.

1 large Eggplant, peeled and cubed

2-3 large Tomatoes, sliced 1/4” thick

1 Sweet Onion, sliced thin

1 Green Bell Pepper, sliced thin

1 cup Milk (to make the dish richer, use Half & Half

1 cup shredded Cheddar Cheese (we like tangy White Cheddar)

4 large Eggs

2 tsp dried thyme

Salt & pepper to taste

1-2 tsp Cavender's spice blend tm

Preheat oven to 400 F and lightly spray an 8x8 baking dish.

In a skillet over medium heat, using a splash of EVOO saute the onion, bell pepper and eggplant, spicing with the Cavender's. Cook until the eggplant is tender and the onions translucent. Spread the mixture in the baking dish.

In a bowl, whisk together the eggs and milk, then add the cheese, thyme, salt & pepper and stir to combine. Pour the mixture over the eggplant in the baking dish.

Flatten the contents of the baking dish, and top with 9 slices of tomato. Bake for 45 minutes until the eggs are set and the top is nicely browned. 

 Rest for at least 10 minutes before slicing and serving.

Garbanzo-Lentil Skillet

I don't recall where I saw this originally, but it's certainly worth sharing. A simple, easy and tasty dinner or side dish. With the garbanzos adding a meaty 'tooth' to the dish, you don't miss meat in this dish either. Sally had me make a double batch to take for a couple work potlucks.

1-2 tsp Cumin

2 Tbsp each minced fresh Basil, Mint and Rosemary (or other fresh herbs)

2 cups cooked Lentils

2 cans Garbanzos, drained (or cook them from dried)

2 cans Fire Roasted Tomatoes

Simmer together everything but the lentils, while they cook (I used a rice cooker, but a pot on the stovetop works just as well). When cooked, add the lentils to the other ingredients and stir to combine. Continue cooking until the mixture is almost dry. 

 Serve over rice or by itself.

Strawberry-Balsamic Tart

We got a box of strawberries in last week's Co-op box, and I found this on a blog called She Wears Many Hats. Really, really simple – and oh so good! The balsamic-honey is the perfect balance to the sweet berries.

1 sheet of Puff Pastry, rolled out approximately 12x12"

16 oz Strawberries, sliced

2 Tbsp Balsamic Vinegar

3 Tbsp Honey

Preheat oven to 375°F.

Roll the puff pastry out about 12x12” on a parchment-lined baking sheet. Turn up the edges all the way around, pinch the corners to make them stand up and fold the edges over about 1/2”.

Spread sliced strawberries evenly across the puff pastry. 

 Whisk together the balsamic vinegar and honey. Brush the tops of strawberries with mixture. Bake for about 25 minutes or until pastry is slightly browned.

See you in September!