|CSA in Dover, MA|
Plans for a family weekend went to the wayside with the approaching storm and I was looking for a recipe that might give us some good leftovers if we lost power. Which we did...
|peppers from the farm|
Eggplant Lasagna - serves 4-6
Vegetarian Cooking for Everyone
3 lbs eggplant, sliced 1/3" thick
1 lb instant lasagna noodles
8 oz mozzarella (8 oz)
1/2 cup Parmesan cheese
6 basil leaves, torn
2 1/2 cups milk
3 garlic cloves
4 Tablespoons butter
1/4 cup flour
1/2 cup cream
1. Roast eggplant in a 425 oven 15-20 per side. Make sure to use olive oil on each side and a sprinkle of kosher salt.
2. Slowly heat milk and garlic to a boil on the stove top. Set aside covered for 15 minutes.
3. On the stove top, melt butter, stir in flour, pour in garlic milk - combine all with a whisk and simmer 20 minutes until thickened.
4. Lightly butter a 8x10 baking dish. Spread 1/2 cup sauce on bottom. Add a layer of pasta and cover with 1/3 cup sauce. Lay down 1/3 of eggplant, 1/3 of mozzarella, 2 T Parm and 1/3 of basil. Repeat twice. Top with final layer of pasta and cover with remaining sauce and Parm. Cover with foil. Bake at 400 for 25-30 minutes. Remove cover and bake 10-15 more minutes. Let stand for a few minutes before serving.
|cucumbers from the farm|
The weather change and the upcoming start of the school year has got me thinking about fall and a collection to go along with it... blues, browns, greens, whites
|beans from the farm|