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Entries in Lasagna (2)


Meal Planning #3

I am doing weekly meal plans in our house and am serving up a lot of tasty dishes each night, however I can't seem to get my act together to do a downloadable grocery list and recipe sheet each week for you guys. In an effort to still share the recipes I'm making, I am just going to do a modified version - complete with (at minimum) a link to the recipes I use to base the meals off, and if it's a good week, you'll get the modified version typed out on here.

On another note - while planning meals may take a bit of extra time up front - it without a doubt makes the week easier and greatly reduces the cost of our grocery bill. I mix and match recipes that require a lot of new ingredients with those that require minimal, cheap ingredients or only require things I have stockpiled in the house. I try and do 1 fish dish, 2 meat, 2 vegetarian, and 1 salad or pasta. As I've said before, the 7th night is reserved for leftovers or eating out. This system seems to work well and provides us with a wide range of meals. I find if I spend 30-45 minutes selecting recipes and putting together a grocery list, I can do my shopping in 45 minutes too - which, as I have quickly learned, is crucial when toting around a 2.5 month old.

Without further ado, Meal Planning #3:

1. Mayoless Pasta Salad from Skinnytaste.com

2. Zucchini Lasagna from Skinntyaste.com

(Make sure you let the zucchini sit with salt on it for at least 30 minutes to remove the moisture. Otherwise your lasagna comes out very watery!)

3. Orzo with Feta, Basil & Shrimp from William Sonoma

4. Herb Grilled Chicken from Fine Cooking & baked sweet potato on the side

(Using a fork, puncture sweet potato with holes. Place sweet potato in microwave in 2 minute intervals, rotating at each point. It should take 4-6 minutes for a single sweet potato to cook.)

5. Simple salad with Creamy Hummus Dressing from Simple Food Healthy Life

(My very basic salad consists of red leaf lettuce, diced tomatos, onions, and peppers, and a bit of cheese.)


Noodle-less Eggplant Lasagna

I am in constant need for new things to do with eggplant. We generally eat it at least three, maybe even four times per month and it is easy to run out of creative ways to cook it. I've run the gamut, from eggplant parmesan to ratatouille to eggplant soup. This dish is a cross between lasagna and eggplant parmesan. It is layered like lasagna but has no noodles. It is reminiscent of eggplant parmesan but the eggplant isn't breaded. You get the idea. Fresh tomato sauce, thinly sliced eggplant and chopped mushrooms, some fresh kale and even a few pepperoni's thrown in on a third of the dish for the boy. Top it all with mozzarella cheese and throw it in the oven for thirty minutes. A quick, tasty, and easily disguised vegetable dish for those who aren't veggie crazy.

Noodle-less Eggplant Lasagna

  • 1 eggplant

  • 2-3 cups tomato sauce

  • 2 cups chopped mushrooms

  • 2 cups kale

  • 1 cup shredded mozzarella cheese

  • 1/2 cup parmesan cheese

  1. Preheat oven to 400 degrees F.

  2. Thinly slice the eggplant length-wise into pieces no more than 1/2 inch thick.

  3. Spread approximately 1/2 cup of tomato sauce on the bottom of a 9x13 casserole dish.

  4. Arrange 3-4 pieces of eggplant across the dish, alternating the direction of the eggplant.

  5. Top with 1/2-2/3 cup of chopped mushrooms and 1/2-2/3 cup of kale. (If you are using pepperoni, add it it now).

  6. Sprinkle with parmesan cheese and 1/4 cup of mozzarella cheese.

  7. Ladle another 1/4-1/3 cup of tomato sauce and repeat steps 4-6.

  8. I ended up with 4 layers with 3 pieces of eggplant per layer. You can adjust yours depending on how many pieces of eggplant you get per layer.

  9. Top with remaining mozzarella and parmesan cheese.

  10. Place in the oven and cook for 30 minutes or until the eggplant is tender and the sauce is bubbling.