So my husband and I had the pleasure of hosting my Mom last weekend. She lives about 2.5 hours away, and I miss her all the time, so she likes to pay a visit every few months for a long weekend. Whenever she comes, we cram in a ton of one-on-one time partaking in our favorite things: working out, eating, treating ourselves to over-priced coffee beverages, shopping and cooking.
My mom has always been an excellent cook. Growing up, she had 5 other mouths to feed on a budget, and somehow always made us well-balanced meals that tasted delicious. One of her strengths is being able to whip up something delish without much pre-planning, just with want she has in the refrigerator, freezer and/or pantry. She has always been really supportive of my dietary choices, and has done an amzing job with adapting items to be vegetarian and vegan friendly. I begged her to help me make one of my favorites, which we named ‘Eggplant Lasagna’, and she obliged.
Disclaimer: This isn’t actually lasanga in the sense of layered noodles and cheese. It really is just a bunch of layered vegetables and red sauch. Over the years the name of the dish has evolved and this one just stuck. In all reality, it should probably be called veggie casserole. Whatevs.
- 1 fresh eggplant
- 1 fresh zucchini
- 1 fresh sweet potato
- Container of fresh white mushrooms (I bought the pre-sliced kind, how lazy am I?)
- 1 jar of marinara sauce (or whatever red pasta sauce is your favorite – I lean towards Newman’s Own brand)
- 1 can of diced tomatoes
- 1 bag of mixed frozen vegetables (My mix had peas, carrots and green beans)
- Preheat oven to 350
- Wash and chop all fresh vegetables. (eggplant, zucchini, sweet potato and mushrooms) as large or small as you would like.
- Grab a 9’x 13′ glass baking dish and pour in just enough red sauce in coat the bottom of the dish
- Place slices of eggplant on top of sauce
- Pour some more red sauce on top of eggplant to lightly coat
- Make a layer of zucchini slices
- Pour more red sauce on top of zucchini slices to lightly coat
- Make a layer of the remainder of veggies (sweet potatoes, mushrooms, peas, carrots & green beans)
- Pour can of diced tomatoes on top, and remainder of red sauce
- Place dish in oven and cook for about 1 hour, until vegetables are tender
This dish can also be paired with your favorite pasta to create a mega carb-boom! 🙂