Archive for June 10th, 2012 | Daily archive page

posted by on Food & Cooking

Due to my illness I have to spend most days at home. Even when I have gone to a movie, a couple times this year, I have had to sleep the rest of the day in a dark room. When I am around people or noise I start feeling worse. It is currently causing me to stay home from church on Sundays.

There is typically a sister or my mom home with me though the day is quiet and I rest a lot. Today Hannah was home with me. I spent the day resting, washing laundry, reading, and I made and froze an eggplant¬†lasagna. I made it to eat on days there is not much food already cooked and I don’t feel up to cooking. I love the way the lasagna came out which means I would like to share photos and the recipe.

It was wonderful to get into the kitchen and cook something, I have been unable to do so in awhile.There is something special about creating my own recipe, adding flavors to simple ingredients, and creating something that I enjoy eating.

Eggplant Lasagna Recipe
Recipe Type: Entree
Author: Rachel Keeth
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6-5
A vegetarian grain-free lasagna that is quick, easy, and yummy! You may use any sauce you like in this though the homemade sauce gives it a special flavor. You could double the recipe to make a thicker lasagna.
  • 1 medium eggplant
  • 4 minced cloves garlic
  • olive oil
  • For the cheese mixture:
  • 1 cup ricotta
  • 1 cup mozzarella
  • 1 egg
  • 1/2 tsp itallian seasoning
  • 1/4 tsp salt
  • For the sauce:
  • 26 oz. Strained tomatoes/tomato sauce
  • 1/2 Tablespoon honey
  • 1 1/2 tsp Itallian seasoning
  • 3 minced garlic cloves
  • 1/2 a bell pepper, diced
  1. Wash the eggplant and cut the ends off. Cut it in half, place the flat side on a cutting board, run a knife along the bottom to make your “pasta sheets”. You want the sheets of eggplant to be about 1/4 inch thick.
  2. Place the eggplant sheets on a cookie sheet, brush both sides with olive oil, and top with the minced garlic. Bake at 350 for 15 minutes.
  3. While the eggplant cooks make your sauce. Combine all the ingredients for the sauce and allow to simmer for at least 20 minutes over low heat. You could slowly cook the sauce all day over low heat for more flavor if you have the time.
  4. Combine the ricotta, mozzarella, egg, seasoning, and salt. Layer the eggplant, half your cheese mixture, and sauce, then repeat. Lightly sprinkle the top of the lasagna with mozzarella then bake at 400 until the mozzarella is golden brown, about 15-20 minutes.