How’s everyone’s weekend going? I took a break from blogging yesterday because we had take-out and game night with friends. Plus the new Sailor Moon Crystal episode came out and I was definitely not checking Hulu every five minutes to see if it’d been posted. Certainly not, that would be obsessive. (#^.^#) Anywho, this recipe is coming to you from Friday night and I’m not going to lie to you – I’ve been eating left-overs for pretty much every meal since then. Which is absolutely a good thing because they’re delicious, so onto the recipe!
2 Medium Eggplants (Chopped Small)
2 Cups Crimini Mushrooms (Chopped Small)
2 Shallots (Diced)
4 Garlic Cloves (Grated)
1 Tablespoon Dried Basil
½ Tablespoon Dried Rosemary Leaves (Crushed)
½ Tablespoon Italian Seasoning
2 Tablespoons Olive Oil
12 Dried Lasagna Noodles
1 15-Ounce Carton Ricotta Cheese
8-Ounces Mozzarella Cheese (Shredded)
1 Cup Whipping Cream
½ Teaspoon Crushed Red Pepper Flakes
½ Teaspoon Salt
½ Teaspoon Pepper
- Preheat your oven to 450 degrees. Heat your olive oil in a large cast iron skillet on medium high. Cook the eggplant, mushrooms, shallots, and garlic in the skillet until they begin to lose crispness (I did this in two shifts because of the HUGE amount of eggplant.) Once the veggies are just tender stir in the basil, rosemary, and Italian seasoning. Roast the vegetable mix in your oven, uncovered, for 30 minutes.
- While roasting the vegetables cook your noodles according to package directions. I used Tinkyada Brown Rice Pasta Lasagne brand to keep the recipe gluten free. Set the pasta aside once done.
- To make the cheese filling add your ricotta, 5 ounces of mozzarella, cream, eggs, red pepper flakes, salt, and pepper to a large mixing bowl. Combine the ingredients using your hands (make sure they’re clean first) until well-incorporated.
- Once the vegetable mix has finished take it out of the oven and reduce the oven temperature to 375 degrees. Remove 2/3 of the vegetable mix from the skillet and set aside. Using a scraping spatula to spread the remainder of the vegetable mix evenly along your skillet bottom. Place an even layer of lasagna noodles on top of the vegetables and spoon a layer of cheese filling on top of the noodles. Continue this process until you’ve run out of layering ingredients, ending with a layer of cheese filling. Sprinkle your remaining mozzarella cheese on top of the final layer.
- Cover your skillet with foil and bake for 20 minutes. Uncover your lasagna and bake for an additional 20 minutes.
I put a pot holder on my kitchen table, slapped the skillet on that, and let everyone serve themselves. You could be more formal about it, but let’s be honest with ourselves here – nothing quite screams “family style” louder than the cheesy deliciousness of lasagna being served out of a cast iron skillet. I don’t know maybe I’m wrong about that; maybe my family was just weird. Whatever, enjoy!