This is a really weird recipe that I made last weekend. I doubt that I
will make it again, but if I did I would add much more garlic. Eggplant
and potatoes don't give a lot of flavor. It is one of 5 lasagna recipes in
the March 1997 Vegetarian Times and I intend to try all of them in the next
few weeks.
Kathleen
* Exported from MasterCook *
Eggplant-Potato-Garlic Lasagna
Recipe By : Vegetarian Times Magazine, March 1997, page 50
Serving Size : 10 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.
Potatoes Vegetables
Today's Menu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant -- (1 1/2 lbs.)
OR 2 medium eggplants -- (3/4 lb. each)
sliced into 1/2-inch rounds
2 pounds russet potatoes
(about 7 medium potatoes)
6 cloves garlic
2 large green bell peppers -- seeded
cored and diced
Reserved potato water as needed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups homemade or bottled marinara sauce
16 ounces lasagna noodles
3 cups mozzarella cheese, fatfree soy -- grated
nonfat cooking spray
KMS note: original had 2 tablespoons of oil in the potatoes.
Makes 10 servings. LACTO
Garlicky mashed potatoes provide three savory layers in this hearty
lasagna. Eggplant is oven-steamed instead of fried for zero added fat but
great flavor.
Preheat oven to 350 degrees. Line large baking pan with waxed paper.
Place one layer of eggplant rounds on waxed paper. Top with second sheet
of waxed paper. Repeat with eggplant rounds and waxed paper. Cover last
layer with waxed paper. Cover baking sheet with aluminum foil. Crimp to
seal. Bake for 45 minutes. Remove from oven; let cool for 10 minutes.
While eggplant is baking, peel potatoes, cut into eighths, place in
saucepan with garlic in lightly salted water just to cover. On high heat,
bring to a boil. Reduce heat to medium and cook uncovered for 20 minutes.
Drain in colander over bowl to save cooking water.
While potatoes are cooking, saute bell peppers inlightly sprayed nonstick
skillet, until soft and lightly brown. Cover; set aside.
Place potatoes and garlic in mixing bowl; mash well. With rotary beater,
beat while adding 1/2 to 3/4 cup reserved potato water until desired
consistency is reached. While still beating, add salt, and pepper. Cover;
keep warm.
Lightly spray 9-by 14- by 2-inch baking dish. Cover bottom lightly with
sauce, tilting dish to spread sauce. Spread four lasagna noodles with 1
cup mashed potato-garlic mixture, lay side by side length-wise, ends even,
in center of baking pan. Top with 1 layer of eggplant. Top eggplant with
one-fourth of the sauce. Top sauce with one-fourth of the cheese.
Make second layer, adding green bell pepper after eggplant, then sauce and
cheese. Make third layer of potato, eggplant, sauce and cheese. Top with
noodles. Spread noodles with remaining cup of mashed potato-garlic
mixture. Spread remaining sauce completely to edge of noodles. Top with
remaining cheese.
Lightly spray 16-inch length of aluminum foil with nonfat cooking spray.
Attach foil, sprayed side down, to ends of pan, tenting foil above lasagna
surface. Crimp foil around all edges of pan to seal.
Bake covered for 45 minutes. Using tongs, remove aluminum foil and
discard. Using bulb baster or spoon, baste top of lasagna with sauce from
both ends. Bake for an additional 20 to 30 minutes.
Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using
sharp serrated knife and cutting twice to ensure easy-to-serve pieces.
Makes 10 servings.
Variations: Substitute mozzarella-style soy cheese for dairy mozzarella to
make a vegan lasagna. Substitute drained diced, roasted canned red peppers
for sauteed green bell peppers.
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