One of the best things about the blogging community is its infinite amount of inspiration. There are so many bloggers and countless recipes that the possibilities are truly endless.
This recipe is the love child of two stellar recipes, Lightened-up Lasagna from meals & moves and Zucchini Quinoa Lasagna from Peas and Thank You.
I love the idea of using zucchini in place of noodles for the added nutrition and flavor. And using cottage cheese in place of ricotta is brilliant since it’s chock full of protein! I’m always looking for more ways to incorporate protein into my diet. (Vegetarians; you could even leave out the meat and still be left with a protein rich meal.)
- 1 lb grass-fed ground beef
- 1 cup tomato sauce
- 1 cup cottage cheese
- 1 egg
- 1 zucchini slices into strips, lengthwise
- 1/2 yellow onion, chopped
- 1/2 cup fresh basil, chopped
- 1/2 to 1 cup shredded cheese (I used an Italian blend.)
- 1/2 Tbsp dried parsley
- 1/2 Tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp olive oil
- Preheat oven to 350.
- Place an oiled skillet over medium heat and cook onions until translucent, about 5 minutes. Add ground beef and cook until browned. Drain fat once the beef is cooked through and add the tomato sauce to the skillet. Heat thoroughly.
- Meanwhile, in a small bowl, mix cottage cheese, egg, and parsley through pepper.
- Lightly oil a 9×5 loaf pan. Begin layering your ingredients; start with a single layer of zucchini, then add half the cottage cheese mixture, and half the beef mixture. Repeat once more and top the final layer with shredded cheese.
- Cover with foil and cook for 15 minutes. Remove the foil and cook for another 10 minutes, or until cheese begins to bubble.
What recipes blog-inspired recipes have you created?
As much as it pains me to say this, it snowed today. I know, I know, spring offically started two days ago and it reached nearly 76 degrees last Friday. Alas, the warm weather was not here to stay.
In a way, this could be a good thing. It’ll give me the chance to make some warm and cozy meals that I’ve been meaning to make all winter but haven’t quite gotten to.
Speaking of warm and cozy meals, I’ve got a great one for you. This lasagna is so tasty! There are so many flavors and textures going on that it’s hard not to be satisfied. The firm al dente noodles give way to rich tomato sauce, melted cheese, and crispy breaded eggplant. And finally, the pesto hidden underneath the top layer of warm, gooey cheese brings this dish to another level. So stay in from the cold and treat yourself to some delicious comfort food… and maybe a glass of wine 😉
Eggplant Parmesan Lasagna
- 1 medium eggplant
- 2 eggs
- 1/2 cup Italian breadcrumbs
- 3/4 of 16oz jar of tomato sauce
- 1 cup shredded cheese (I used an Italian blend of cheeses.)
- 6 “no boil” lasagna noodles
- 2 Tbsp olive oil
- 1 Tbsp basil pesto
- Preheat oven to 375 degrees.
- Slice eggplant until 1/2 inch thick pieces.
- In a small bowl, beat eggs and set up an assembly line of sorts. First up, eggs, second Italian bread crumbs, and lastly a plate for your breaded eggplant.
- Coat each slice of eggplant with egg and then dip into breadcrumbs. Place breaded eggplant aside.
- Once the eggplant is breaded, cook each slice in a lightly oiled skillet, over medium high heat, until the breadcrumbs begin to brown. That’s about 1 to 2 minutes per side.
- Meanwhile, spread a thin layer of tomato sauce on the bottom of an 8×8 baking dish. Place two lasagna noodles on top of tomato sauce. Layer more tomato sauce on top of the noodles.
- Once your eggplant is cooked, place a layer of eggplant on top of lasagna noodles. Layer more sauce on top of the eggplant and add a 1/4 cup of cheese.
- Repeat layering one more time and end with a layer of noodles on top. Top the noodles with pesto, remaining tomato sauce, and 1/2 cup of cheese.
- Cover the dish with foil and cook for 20 to 25 minutes. Remove foil and cook for another 10 minutes, until cheese is melted and begins to brown.
What’s your favorite comfort food?