lasagna

it isn't that i haven't cooked anything yet this year...it's more that i haven't cooked anything new or innovative yet.  i just don't feel the urge to re-blog recipes i've already cooked...unless they're different enough (or spectacularly awesome enough) to warrant a new entry.

that said, jackie and i decided to make a lasagna today.  with vegetables and such because why not.  i figure total prep and cook time was on the order of one hour, and there's something on the order of six or seven portions to this particular recipe.

ingredients:
- one 18oz package of hot italian sausage
- one zucchini (medium)
- one eggplant (relatively small)
- pasta sheets (nine)
- ricotta cheese (15 oz container)
- italian six cheese blend (8 oz bag)
- one egg
- assorted spices (parsley, basil, sage, rosemary)
- salt/pepper
- jar of spaghetti sauce

preparation:
cook the lasagna sheets per the box instructions.  remove from water and set aside.

mix the ricotta cheese with about half the bag of italian six cheese blend.  add one egg, a pinch of salt, a little pepper, and basil/parsley.  stir until well blended.

shred the eggplant and the zucchini (keep them separate).  remove the sausage from the casing and brown on medium heat with the eggplant.  i also added a little dried parsley and a little fresh sage and rosemary.  once the sausage is mostly browned, add in the zucchini.  finish browning the meat and vegetables, drain water (the zucchini gave off quite a bit), and let cool.

in a 9" x 13" dish, spread a thin layer of sauce.  place three pasta sheets side by side in the pan and smush a layer of cheese mixture on top.  add a layer of the meat mixture and more spaghetti sauce.  repeat the pasta/cheese/meat/sauce layering.  add a final layer of pasta and sauce.  sprinkle the remainder of the six cheese blend on top.  bake (covered with aluminum foil) at 350°F for about 20 minutes.  remove the foil and continue to bake for approximately 12 minutes (or until nice and bubbly).

 

verdict:
the sausage we used had a significant kick to it...spicy but very good!  the zucchini added a little bit of texture and color to the dish that work well.  eggplant, on the other hand, was not noticeable; i'm sure it adds something (besides a little bit of healthiness), but it's not particularly obvious.  i think a few shredded carrots would also be good in the dish, and that might be something to adjust next time.  all told, though, i am pleased.