This may just replace your regular lasagna, filled with wholesome delicious goodness of fiber, antioxidants, beta carotene, vitamin a, c and k. Then there is the calcium and protein from the cheese. Did I already mention delicious?
Serves 4:
- 1 large eggplant
- 1 12 oz can of pumpkin puree
- 2 16 oz can of crushed tomatoes
- 1 bunch of beets
- 1 bunch of kale
- 1 small log of goat cheese
- 1 large eggplant
- 1 12 oz can of pumpkin puree
- 2 16 oz can of crushed tomatoes
- 1 bunch of beets
- 1 bunch of kale
- 1 small log of goat cheese
- 1 large eggplant
- 1 12 oz can of pumpkin puree
- 2 16 oz can of crushed tomatoes
- 1 bunch of beets
- 1 bunch of kale
- 1 small log of goat cheese
- 1 cup of mozzarella
- 1/2 cup of ricotta
- 1/2 a cup of parmesan
- 4 slices colby jack cheese
- 2 teaspoons of fresh sage
- 3 teaspoons of fresh oregano
- 2 teaspoons of fresh thyme
- Dried italian seasoning
- salt, white and black pepper to taste
- oil
Preheat the oven to 375 degrees.
Peel the beets and slice in half. Slice the eggplants thinly lengthwise. Try to get 8 slices from the eggplant.
Sprinkle the eggplant with salt, pepper and Italian seasoning. Oil both generously. Bake both in the oven for 25 minutes. Remove the eggplant and let it cool.
Increase the heat of the oven to 425 degrees and roast the beets for 10 more minutes. Remove and let cool. Reduce the oven to 375 degrees.
Mix the pumpkin puree with the thyme, ricotta, 1/4 teaspoon of salt and 1/4 teaspoon of white pepper.
Puree the beets. Mix it with the sage, goat cheese, 1/4 teaspoon of black pepper and 1/8 teaspoon of salt.
Rinse and destalk the kale. Chop finely and blanch in salted water till it wilts completely. Drain the kale and let it cool. Mix with the oregano, parmesan, 1/4 teaspoon white pepper and a pinch of salt.
I prefer to use my generously oiled loaf pan to assemble this lasagna.
I put in a few spoons of crushed tomatoes to lightly cover the bottom, lay the eggplant on top and spoon some more tomatoes over it.
Next I layer with the beets. Sprinkle some mozzarella on top and add the next layer of eggplant and cover with crushed tomatoes.
Spread kale on top, sprinkle it with some mozzarella and layer with eggplant. Spoon some crushed tomatoes over the top and layer with pumpkin.
Am sure you get the gist by now of alternating layers till you’re satisfied. However, do not fill past 3/4 of your baking vessel. You need room for the expansion, swelling and bubbling of the lasagna. After all the layers are done, cover with foil and bake in a 375 degree oven for 50 minutes.
Remove the lasagna from the oven, defoil and arrange the sliced colby jack cheese on top in a criss cross pattern.
Put the pan back in the oven and broil the top till is golden (about 7 minutes).
Remove and let it cool. This cooling process helps the lasagna to set. Happy eating!
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