belugachop replied to your post:FYI, my lasagna tastes amazing. I really wish I’d...
Dude. Using eggplant instead of noodles? So good! I sliced peeled eggplant lengthwise, about a quarter inch thick, then salted the slices and let them sit for half an hour to draw the bitterness out. Before I used them in the lasagna, I baked them in the oven at 425F for five minutes.
The cheese layer was... two cups of ricotta, two eggs, 1/2 cups of parmesan, three cups of shredded mozza and a bit of shredded cheddar all mixed together.
The sauce layer was... extra lean ground beef, green peppers, onion, garlic, mushrooms, spinach, diced tomatoes, and tomato sauce. Big handful of basil went into that.
Mmm... I covered the pans with tinfoil then baked for 50 minutes at 375F or so then uncovered, threw handfuls of shredded mozza/cheddar mix on top, and put the pans under the broiler to get the cheese all bubbly and nom.
#not helping #make some #mmmmm #you know you want it #if you were here i would share