Ingredients
Boil Noodles until al dente. Drain and lay out the noodles on a baking sheet or cutting board, lightly spraying with oil so they don't stick. Set aside.
While noodles are cooking:
Peel the Eggplant (the easiest way is to cut off both ends and use the edge provided to get your peeler started; it's hard to get it to cut the skin otherwise). Slice it in half lengthwise, then lay each half face-down and slice it in thin lengthwise strips (you will need approximately 18 strips). Sprinkle with Salt and Pepper.
In a large cast iron (or non-stick) skillet, drizzle about 2 Tbsp of Olive Oil (per batch) and brown the eggplant. When strips are very tender and browned on both sides, set aside.
In the hot skillet you cooked the eggplant in, add the Pine Nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Place the toasted nuts in a blender or food processor. Grind them as well as you can, then remove about 1/4 cup (for sprinkling on the completed lasagna) and add the remaining Ingredients for the spread. Process until well combined.
Mix a bit of Italian Seasoning with the reserved pine nuts and set aside.
Preheat the oven to 400.
Assembly:
Spread a small amount of Marinara on the bottom of an 8x8 dish. Spread a little bit of pine nut spread on each noodle. You don't need a lot - it's very rich! Add eggplant strips the length of the noodle. Tightly roll each noodle and place in your baking dish seam-side down (3 across, 3 down). Top each with a small smear of additional pine nut spread. When dish is full, cover the noodles generously with marinara.
Sprinkle reserved pine nuts on top and bake for 20 minutes. Since everything is already cooked, it just needs to heat up and brown slightly.
Verdict
The creator of this recipe is a genius! Make this!! Don't ask questions - just go make it! Are you still reading this? Seriously, get off your tush and go make this dish! It's that good! I don't even feel bad for using real lasagna noodles. I did make kind of a casserole for Matthew with all the same ingredients, except using some rice penne noodles, so he was able to eat it no problem.
- 9 Lasagna Noodles
- 1 Eggplant
- Olive Oil
- Salt & Pepper
- 3+ Cups Marinara Sauce (I used Roasted Tomato Sauce w/ some additional Herbs/Spices)
- 1 1/2 Cups Pine Nuts
- 1 Tbsp Water
- 1 tsp Lemon Juice
- 1 tsp Italian Seasoning
- 1/4 tsp Salt
- 2 Handfuls Fresh Spinach
Boil Noodles until al dente. Drain and lay out the noodles on a baking sheet or cutting board, lightly spraying with oil so they don't stick. Set aside.
While noodles are cooking:
Peel the Eggplant (the easiest way is to cut off both ends and use the edge provided to get your peeler started; it's hard to get it to cut the skin otherwise). Slice it in half lengthwise, then lay each half face-down and slice it in thin lengthwise strips (you will need approximately 18 strips). Sprinkle with Salt and Pepper.
In a large cast iron (or non-stick) skillet, drizzle about 2 Tbsp of Olive Oil (per batch) and brown the eggplant. When strips are very tender and browned on both sides, set aside.
In the hot skillet you cooked the eggplant in, add the Pine Nuts. Toast the pine nuts over medium-low heat until golden brown, being careful not to burn. Place the toasted nuts in a blender or food processor. Grind them as well as you can, then remove about 1/4 cup (for sprinkling on the completed lasagna) and add the remaining Ingredients for the spread. Process until well combined.
Mix a bit of Italian Seasoning with the reserved pine nuts and set aside.
Preheat the oven to 400.
Assembly:
Spread a small amount of Marinara on the bottom of an 8x8 dish. Spread a little bit of pine nut spread on each noodle. You don't need a lot - it's very rich! Add eggplant strips the length of the noodle. Tightly roll each noodle and place in your baking dish seam-side down (3 across, 3 down). Top each with a small smear of additional pine nut spread. When dish is full, cover the noodles generously with marinara.
Sprinkle reserved pine nuts on top and bake for 20 minutes. Since everything is already cooked, it just needs to heat up and brown slightly.
Verdict
The creator of this recipe is a genius! Make this!! Don't ask questions - just go make it! Are you still reading this? Seriously, get off your tush and go make this dish! It's that good! I don't even feel bad for using real lasagna noodles. I did make kind of a casserole for Matthew with all the same ingredients, except using some rice penne noodles, so he was able to eat it no problem.
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