I’m just humoring myself – you know that. If I never wore a coat again it would be fine with me. But, you must cope, right?
One of the hinderances of this season (don’t get me started) is the tendency to lapse into old routines with dinner entrées. I am as guilty as ever. While I love a good roast – chicken, pot, beef, lamb or pork, and they are so easy to prepare, they do tend to get a little tiresome. While I’m still barbecuing outside – I did so the last two nights while imagining I still had on shorts and flip-flops, I decided that was enough until it turns back to 60F on Monday.
I needed something a little different today. My turkey chili? No, Lentil Soup? No. Being that it is so cold, I nearly went for the Pot Roast tonight, but I just didn’t feel motivated for that. I wanted something with lots of vegetables, but it had to be rich, warm and satisfying.
Who doesn’t love lasagna? I sure do. I love my Mom’s the best. I don’t make it often any more – it is a very heavy dish – but one to love. I have absolutely no control when it’s around and will just eat it until it is gone, like a loaf of excellent bread.
This dish may not be technically a lasagna. There are no noodles. A nice assortment of quickly-blanched vegetables and ready-cut portobellos make up the layers in this perfect make-ahead dish for a cold night. You might call this a vegetable timbale, a tian or even a gratin of sorts. And, it will be perfect for my husband when he arrives home later from the airport.
after the eggplant and portobello layers
Vegetable “Lasagna” (Pasta-Free)
1 large eggplant
1 large zucchini
1 large yellow squash
1 package pre-sliced portobello mushrooms
1/2 bag baby spinach
1 small container part skim ricotta
1 large ball of fresh mozzarella, sliced very thinly
1 head fresh garlic sliced horizontally
Italian seasoning
1 bunch fresh basil
1 batch fresh marinara sauce or 1 jar of your favorite pre-made sauce
1 cup Pecorino Romano Cheese, grated
Extra virgin olive oil
Wash all vegetables and slice lengthwise to about 1/8″ slices. Bring a large pot of water to a rolling boil. Add 2 tblsp coarse sea salt. First, blanch the eggplant slices for 1 minute. Remove from water and let drain on a paper towel. Next, blanch the zucchini and the yellow squash. Drain and allow to cool. In a sauté pan, sauté the spinach together with 1 large clove garlic, sliced until wilted. Allow to cool. In a large bowl, mix together the ricotta and the spinach/garlic mixture. Set aside.
Preheat oven to 375F. In a large gratin dish, spread a thin layer of the tomato sauce on the bottom. When the vegetables are at room temperature, spread a layer of the eggplant over the bottom of the pan. It is ok to overlap a little in order to use up all of the eggplant. Spread about 1/3 of the ricotta mixture over. Cover with a layer of the mozzarella. Sprinkle a little of the Italian Seasoning over. Spread a scant layer of tomato sauce over. Next, add the portobello mushrooms, making a complete layer. Spread with 1/3 of the ricotta mixture followed by a layer of the mozzarella. Sprinkle with Italian Seasoning and another scant layer of tomato sauce. Next arrange the slices of zucchini and yellow squash to make a complete layer. Cover with the remaining 1/3 of the ricotta mixture followed by a layer of mozzarella. Sprinkle with Italian Seasoning. Using about 6 large basil leaves which have been cut into chiffonade, sprinkle these over the top of all. Arrange the garlic cloves all around the dish. Top with the pecorino romano cheese. Sprinkle top with extra virgin olive oil. Cover with a piece of aluminum foil which has been sprayed or brushed with olive oil. Bake covered for 1 hour. Remove foil and bake another 30 minutes or until top is browned and filling is bubbling. Allow to rest for 15 minutes before serving.
Notes: feel free to sub in some Italian Fontina for part of the mozzarella or use all Fontina, an excellent melting cheese. Make sure you get Italian Fontina.