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Vegetable Lasagna And A Frittata

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Whenever I hear vegetable lasagna I think of that Seinfeld episode when Elaine is on a plane, sitting next to a guy she refers to as “vegetable lasagna” because thats what he ate. That show still makes me laugh. This is not a lasagna in the truest sense of the word, there is no pasta. Instead zucchini and eggplant are layered with ricotta, grated cheese, mozzarella and sauce. This is so good I really don’t miss the pasta, at all. This is me getting back on track, cutting carbs and sugar, trying to eat clean and light. I had some homemade marinara in the freezer, just enough, not having to make sauce made this a quick and easy dinner. This would also be delicious with a béchamel rather than ricotta.

The frittata is a wonderful for any meal, breakfast with a cup of coffee or tea, for lunch/dinner with a salad, it’s a light meal that satisfies. Fritatta is so simple to make and you can add whatever you like to make it your own. I used roasted tomatoes, zucchini and shallot along with taleggio and parmigiana. Please Note, the measurements of my ingredients are not exact. I don’t really measure but they are very close, I’ve gotten pretty good at eyeballing it and am usually really close. You can add more or less cheese depending on your personal taste.

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Eggplant And Zucchini Lasagna (senza la pasta)

Serves 4-6

2 zucchini unpeeled, washed and ends cut off

1 large eggplant

1 1/2 cup ricotta

1 egg

handful flatleaf parsley chopped

1/2 cup grated cheese (I used parmigiana, asiago and romano) for the ricotta mixture

8 oz mozzarella (fresh if possible) sliced thinly or grated

approximately 2 cups marinara sauce

more grated cheese used when layering

Heat oven to 375 degree’s.

Slice the zucchini in approximately 1/4 inch slices and lay on parchment lined baking sheet. Drizzle with olive oil, turn and drizzle more so each side is covered. Sprinkle with salt and pepper.

Roast in the oven until the zucchini starts to brown, turning after approximately 20 minutes. Remove from oven and set aside. Save the parchment and keep the oven on.

Slice the eggplant with skin on in approximately 1/4 inch thick rounds. Rub or brush olive oil on one side, turn over and rub more olive oil on the other side. Sprinkle with salt and pepper and roast in the oven until lightly browned, turn and roast the other side. You want the eggplant and zucchini lightly browned. Removed from oven and set aside. Because eggplant absorbs the oil I recommend using a pastry brush and brush each side with oil to make sure it’s evenly coated.

Mix ricotta with egg, grated cheese, parsley and some salt and pepper.

Slice or grate the mozzarella. Now you are ready to assemble. Spread some of the marinara in the bottom of your baking dish. Layer some of the eggplant, add a few dollops of ricotta, spread as evenly as you can (doesn’t have to be perfect) add some of the mozzarella, grated cheese and a few spoon full of sauce. Next a layer of zucchini and repeat the layering. I used eggplant as the top layer, spread some sauce on top of the eggplant, sprinkle some grated cheese and put mozzarella on top. Bake uncovered on a sheet pan for approximately 45 minutes until browned and bubbly.

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Frittata

Serves 4

1 zucchini unpeeled, cut into thin rounds

1 shallot, sliced

8-10 (approx) small tomatoes, cherry, kumato, zima, whatever you can find that look good sliced in half

olive oil, salt and pepper

8 large eggs

3 tbs sour cream

approx. 1/2 cup grated parmigiana or blend of grateable cheese

approx. 1/3 cup taleggio grated plus a little more to sprinkle on top before baking.

Heat oven to 425 degree’s.

Place tomatoes, zucchini and shallot on parchment lined baking sheet, drizzle with olive oil lightly coating both sides of zucchini and tomato, season with salt and pepper. Roast until the zucchini and onion are lightly browned and the tomatoes start to caramelize. Approximately 25 minutes. Remove from the oven and set aside.

Add a little olive oil in a non stick skillet (cast iron is great) and heat on medium high heat. Meanwhile beat the eggs with a fork, add the sour cream, and grated cheese (parmigiana and taleggio) season with salt and pepper. Reduce oven temperature to 400 degree’s.

Pour into hot skillet (oven proof) and when you see the egg is starting to set on the edges move the eggs gently (I push towards the center) letting the liquid stream to the fill in where you have moved the eggs that have set. When the egg is cooked about a third of the way add the vegetables and sprinkle with the rest of the taleggio. Place in the oven for approximately 10 minutes, cut the oven off and turn on the broiler. Cook for another 5 (or so) minutes until it’s lightly browned. Remove to serving platter or board and let cool a bit before serving.

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39 Comments Post a comment
  1. Yum-yes please!!! Happy Monday!

    February 27, 2017
  2. I could go for either or both of these dishes right now Suzanne. Great job, they look delicious 🙂

    February 27, 2017
  3. Suzanne, it sounds delicious. All those rich, beautiful colors — who could resist? Marvelous post. Mega hugs!

    February 27, 2017
    • Thank you so much Teagan, I love the beautiful colors of food and that lasagna has such deep rich colors.

      February 27, 2017
  4. Love this one, will have this for lunch in the next few days, since I have all the needed ingredients in the house.

    February 27, 2017
  5. Both dishes look so tasty!
    I too can’t hear “Vegetable lasagna” without thinking about that funny episode. What a great show! Thanks for the laugh. 🙂

    February 27, 2017
    • I know right, everytime I watch an episode of Seinfeld it’s like seeing it the first time. The laughs never get get old. Thank you so much.

      February 27, 2017
  6. Both look awesome – I’ve been eating zucchini and eyeing the eggplant at the store, so this looks like an awesome way to put it all together. Thanks for sharing. Debra

    February 27, 2017
    • Thank you so much Debra, combining the eggplant and zucchini is really wonderful.

      February 27, 2017
  7. Lovely Suzanne, both the dishes. I’ve made eggplant lasagne before, you really don’t miss the pasta and the fact that you know it’s healthier, it’s a win win~ I have just started, or trying to start cutting back on carbs and sweets, in fact I’m working on a post on that right now. I recall when you first started, how has it been going?

    February 27, 2017
    • Hi Loretta, I really didn’t miss the pasta at all and as a matter of fact liked it better. I fell off the wagon during the holidays a bit but am getting back on track now. I am not counting carbs or calories or fat grams just trying to make an effort to eat healthy and clean. Looking forward to your post. Best of luck and thank you so much.

      February 28, 2017
  8. I love fritatta, they make such perfect weekend brunch and I can throw whatever I want inside!

    February 27, 2017
    • It’s so good, thank you so much Jasline. I love how you can throw in just about anything and it’s always good. Thank you!!

      February 28, 2017
  9. Both look absolutely divine. I’m going to be making frittata again very soon because the hens start laying eggs again like crazy once the days get longer so I end up making lots of egg-based dishes! I love vegetable lasagna too…

    February 27, 2017
    • Oh I envy your fresh eggs. Your frittata must be divine. Thank you so much.

      February 28, 2017
  10. I don’t suppose neighbours knock at your door to borrow a cup of sugar anymore Suzanne, they’ll be there around meal times hoping you have enough to invite them in.I’m guessing you probably have.
    You’re a star
    xxx Gigantic Hugs xxx

    February 27, 2017
    • Hello David, I do cook for my neighbors and friends all the time. LOL. Thank you so much for stopping by, you are so sweet. Thank you so much. Massive hugs!!!

      February 28, 2017
  11. Both look amazing and sound very delicious, Suzanne 😀
    They are in for trying here in short time.

    February 27, 2017
  12. Love your recipes, this is just another one I have to save 😄

    February 27, 2017
  13. We loved Seinfeld when it was on, and still catch re-runs here and again. Always a good laugh! I’ve made zucchini lasagna before (no eggplant) and you are right, the noodles are NOT missed at all! Both dishes look mouth-watering.

    February 27, 2017
    • I’ve never mixed zucchini and eggplant and wasn’t sure how it would be but it turned out so well, I liked it better than the traditional with pasta. Thanks so much Kathryn.

      February 28, 2017
  14. Oh my goodness, you have made me hungry ! I need both of those dishes in my life right now ‘:-)

    March 1, 2017
  15. Both recipes sound perfect! I feel like I could dive right into that lasagna, especially the photo in the bowl and that frittata is stunning!

    March 1, 2017
  16. Seinfeld is so funny, and I can watch the same episodes over and over! Your lasagne looks delicious and I love the alternatives to meat and noodles. Also, what a beautiful fritatta!

    March 2, 2017
  17. Yum, Suzanne! With the zucchini, I bet you wouldn’t have that stuffed feeling from eating pasta. Sounds good. I love your frittata recipe. It looks so delicious and healthy. I would make both of these.

    March 2, 2017
  18. Jan #

    Beautiful, comforting, balanced, tasty. I’m in. Thank you and have a pleasant day !

    March 6, 2017
  19. Suzanne, yumm a must try!

    March 6, 2017
  20. I have to try both of these they are so amazing looking!

    March 6, 2017
  21. These both look awesome Suzanne!! Great ways to work in your veggies– What I great idea to substitute them for the pasta. I admire you for your consistent change to healthy eating– you’re nudging me there bit by bit. How’s your week going?? I’m working on a quilt and having people in almost every night this week. hugs friend!!

    March 7, 2017
  22. Both of these recipes look delicious!

    March 10, 2017
  23. Two healthy, tasty & diverse Yummy recipes that I both love! I only recently, enjoyed lasagna without the pasta sheets but loved it!

    March 17, 2017

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