Week 1, Meal 3
I had an eggplant and some spinach already in the fridge that I needed to use, and pile of zucchini. I wanted something with a lot of vegetables in it, but didn’t feel like fussing around with a ratatouille or lasgana noodles.
So I skipped the noodles. I sprayed down my usual lasagna pan with olive oil, and got to work.
I sliced the eggplant and zucchini into planks, sliced up an onion and some mushrooms, and pulled a bag of baby spinach out of the fridge. Using the veggie planks in place of noodles, I layered everything with tomato sauce from a jar (told you I was feeling lazy) and some various odds and ends of cheese; fresh mozzarella, shredded parmesan, and an Italian four-cheese blend. (I seem to end up with a lot of odds and ends of cheese, but never enough of any one kind to use up on its own.) I covered the pan with foil to keep the cheese and onion on top from burning.
It went into the oven at 375 degrees (Farenheit; I’m an American, after all, and we can’t be bothered with that metric nonsense) and it’s there even as I type. After 40 minutes of baking time, I’ll take the foil off and let the top get brown and bubbly. Maybe by then, I’ll have gotten of my lazy behind and cooked up some gnocchi or whatever to go under it.
And I still need to figure out what to do with a rather substantial amount of cabbage.
ETA: Shouldn’t have skipped the noodles. This tasted pretty good, but was very watery.
ETA: I ended up putting the lot of it in a blender with some tomato paste and canned, diced tomates. After several hours on low heat and the addition of some Italian sausage meatballs, it turned out very well indeed…sort of, but not quite, a Bolognese.
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