Cajun Chicken Alfredo Pasta

A reader had requested a healthier version of Cajun Chicken Alfredo Pasta that's on a lot of restaurant menus, so here it is!  I lightened up the Alfredo sauce, used whole grain pasta, and added in some extra veggies.  It was a quick and easy weeknight meal!

Cajun Chicken Alfredo Pasta

Serves 4
Time: 45 minutes

Ingredients:

1 lb boneless, skinless chicken breast (or all meat from whole chicken)
Canola oil
3 teaspoons Cajun seasoning, divided
1 bell pepper, seeded and sliced into strips
1 small onion, diced
5 oz frozen kale (optional)
8 oz whole grain penne pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup whole milk
1 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese

Directions:

1.  Bring a large pot of salted water to boil, and cook pasta according to directions.  Drain well and set aside.

2.  If you are using cooked chicken, skip this step.
Slice chicken breasts into 1/2" slices.  Place in a ziplock bag.  Add 1 tablespoon of oil and 1 teaspoon Cajun seasoning.  Shake bag to coat chicken evenly.
Heat a medium skillet over medium heat.  Add the chicken and cook, about 5 minutes.  Add the onions and bell pepper and continue to cook, until vegetables are soft and chicken is cooked through.  Set aside.

3.  To make the Alfredo roux, in a medium saucepan, melt the butter over medium heat.  Add the garlic, and cook until fragrant, about 30 seconds.  When butter is just foaming, add in the flour and whisk, until the flour becomes a deep yellow color.  Slowly add in the milk and vegetable broth, whisking constantly.  Continue to whisk until the mixture begins to thicken, about 10 minutes.  Add in 2 teaspoons of Cajun seasoning (3 if you used cooked, unseasoned chicken) and the Parmesan cheese.  Allow to simmer for 5 minutes.

4.  Stir in the chicken, vegetables, and noodles.  Add in kale if using.  Allow to cook for 5 minutes.  Serve immediately.

Sweet Potato Gnocchi

Thanks to my CSA, I have had an abundance of sweet potatoes recently.  Not wanting to do the same stuff I always do, I was bold enough to try making sweet potato gnocchi.  Spoiler alert: it is so easy and fun!  And it pairs well with my favorite sauce, pesto.  Delicious pasta success!

To show you just how easy, I have made a little instructional video at the link below.  If you find it helpful, let me know in the comments!  I've never made a cooking video before, so if you have any advice on how to improve it or other recipes that you would like to see, let me know that too.

Cooking On Call Presents...Sweet Potato Gnocchi

Without further ado, here's the recipe!

Sweet Potato Gnocchi

Serves 7 (about 14 gnocchi per serving)
Total time: 2 hours
Hands-on time: 30 minutes

Ingredients:

1 lb sweet potato (about 1 large or 3 small)
1/3 cup whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup flour + about 1 1/4 cup flour + flour for work surface
Kosher salt

Directions:

1.  Bring a large pot of salted water to boil.  Peel the sweet potatoes and add to the pot, until cooked through, about 30-40 minutes.  Remove potatoes to a colander, run under cold water for 1 minute, and allow to drain well.  The potatoes should be on the dry side.  Transfer to a large bowl and mash thoroughly using a potato masher or ricer.  Allow to cool for 15 minutes.

2.  Bring a second large pot of well salted water to boil while you prepare the gnocchi.  Set up a floured work surface.

3.  Add the ricotta, salt, and pepper to the mashed sweet potatoes and mix well.  Add in 3/4 cup of flour and incorporate using a fork, until a shaggy mixture forms.  The mixture should not stick to the sides of the bowl.  Add more flour in small increments (tablespoon at a time) as necessary to keep from sticking.

4.  Dump your dough onto the floured work surface.  Fold the dough in half, rotate 90º, and fold again.  Continue rotating and folding the dough, adding more flour as needed to prevent the dough from sticking.  I end up using 1 1/4 cups of additional flour in this step.  Avoid using too much flour because it will produce hard, rather than tender, gnocchi.

5.  Shape the dough into a rectangle and divide into 6 equal pieces.  Keeping the surface well-floured, roll a piece of dough into a 1-inch rope.  Using a knife or pastry cutter, slice into 1/2-inch pieces.  Roll these pieces into balls and gently press your thumb into the center to create the gnocchi shape.  You can also use a well-floured fork to create gnocchi with indentions.  Repeat with remaining pieces.

6. If cooking immediately, place desired amount of gnocchi into boiling water.  If cooking a large amount, do multiple batches so that the gnocchi do not crowd the pot and stick together.  Allow to cook for 2-4 minutes, stirring once to ensure the gnocchi are not stuck.  The gnocchi will rise to the surface when they are ready!  Remove with a slotted spoon if doing multiple batches, or drain well.  Add the gnocchi to your favorite sauce, heat through, and serve!

Storage:

Refrigerator, cooked: If you want to save a serving or two for tomorrow's dinner, remove the cooked gnocchi from the pot and immediately place in a bowl of ice water.  After 10 minutes, drain well, toss in olive oil, and refrigerate in an airtight container for up to 2 days.

Freezer, uncooked: If saving the gnocchi for later, flour a baking sheet and arrange uncooked gnocchi in a single layer.  Dust with flour as needed.  Place in the freezer for 2 hours, or until completely frozen.  Divide into single servings if desired and freeze for up to 2 months.  To use, simply place the frozen gnocchi into a pot of boiling water and cook for 2-4 minutes, or until they float to the top.  No thawing necessary!


Recipe adapted from Chrissy Teigen's Cravings and Delallo's "How To Make Homemade Potato Gnocchi"

Sage Pesto

Sage is in abundance right now, which means I needed to come up with ways to use it.  Sage makes a bold pesto that's perfect on pretty much anything.

If you haven't figured it out yet from here and here, pesto is literally the easiest thing to make.  Herbs (take your pick), garlic, pine nuts or walnuts, olive oil, and a hard cheese into a food processor.  It is that simple.  And delicious.

Skillet pizza with pesto

Spaghetti squash with pesto, roasted tomatoes, and scallops

Sage Pesto

Yield: about 8 oz
Time: 5 minutes

Ingredients:

2 cups fresh sage leaves, loosely packed
2 garlic cloves
1/2 cup grating cheese, such as parmesan or Pecorino Romano
1/4 cup pine nuts or walnuts
1/3 cup extra virgin olive oil
Salt and pepper

Directions:

Combine sage, garlic, cheese, and nut in food processor or blender.  Pulse several times until coarsely chopped.  With the machine running, drizzle in the olive oil.  Scrape down the sides, add the salt and pepper to taste, and pulse once more to combine.

Storage:

Keeps in the refrigerator for 4-5 days.
Can be frozen for 3 months.



Adapted from The Suburban Soapbox

Lamb and Pancetta Lasagna

Remember Winter Storm Jonas?  Remember how everyone freaked out and ran to the store and bought all the bread and milk like the world was going to end?  I witnessed it firsthand; it was all too real.  People in Kentucky apparently go for Mountain Dew, pretzels, and Oreos because how else do you survive a snow storm than to be hyped up on sugar?

Anyway, I was at Whole Foods that night because I legitimately did not have food and would have had to go shopping on that Thursday night anyway.  Lucky for me, my venture into terrible traffic and crazed crowds was not in vain.  I found ground lamb on sale, which I knew would be perfect in lasagna.  Now before you scoff and say, "whoa, that sounds fancy," you have to try it because it is out of this world, brave the snowstorm madness good.  So please, splurge on some ground lamb and whip up this bad boy.  You will not regret it.

Lamb and Pancetta Lasagna

Serves 8
Time: 30 minutes hands-on, 1 hour 20 min total

Ingredients:

1 box of no-boil lasagna noodles

For the meat sauce,
1 batch of Fast Tomato Sauce
1 tsp olive oil
1 lb ground lamb
4 oz diced pancetta
1/4 teaspoon thyme
1/4 teaspoon rosemary

For the cheese mixture,
16 oz mozzarella, shredded
15 oz whole milk ricotta
8 oz shredded Pecorino Romano or a blend of Parmesan, Fontina, and Asiago (sold at Whole Foods)
2 large eggs
Salt and pepper to taste

Directions:

1. Preheat the oven to 350ºF and grease a 9 x 13" casserole dish.  In a medium saucepan, prepare the tomato sauce.

2.  In a skillet over medium heat, add the olive oil.  When hot, add the lamb and pancetta.  When cooked through, drain any fat, then add to the tomato sauce.  Add the thyme and rosemary and stir.

3. In a large bowl, beat the eggs and add in 1 cup of mozzarella, the ricotta, and the shredded cheese.  Stir to combine and add salt and pepper to taste.

4.  Add a thin layer of sauce to the base of the casserole dish.  Add a layer of 4 lasagna noodles.  Add a layer of sauce, then add the first layer of cheese.  Add another layer of noodles, and repeat: sauce, cheese, and noodles until you use up the cheese mixture.  Pour the last of the sauce over the top layer of noodles, then sprinkle on the remaining shredded mozzarella.

5.  Cover the pan in aluminum foil and place in the oven for 30 minutes.  Uncover, and continue to cook for 10-15 minutes, until the cheese is browning.  Allow to sit for 2 minutes then serve.

Roasted Eggplant

Eggplant is delicious, especially when paired with pasta.  Here is a simple way to prepare it, plus a suggestion for a pasta dish!

Roasted Eggplant

Ingredients:

1 medium eggplant
Kosher salt
Canola or olive oil
Fresh ground pepper

Directions:

1.  Preheat the oven to 350ºF.  Remove the stems and skin the eggplant.  Cut into 1/2-inch cubes.  Place the cubes in a colander in the sink and salt generously with kosher salt.  Let sit for 20 to 30 minutes, allowing any excess liquid to drain.  Pat dry with paper towels.

2.  Place the cubes in a gallon ziplock bag and pour in 2 tablespoons of oil and pepper to taste.  Seal the bag and shake, thoroughly coating the eggplant in oil and pepper.  Spread in a single layer on a baking sheet and roast for 15 to 20 minutes, or until lightly browned.

Spaghetti with Roasted Eggplant and Tomato Sauce

Goat cheese pairs really well with eggplant in this easy weeknight dinner!

Serves 4

Ingredients:

8 oz spaghetti
1 Roasted Eggplant (see above)
1 batch of Fast Tomato Sauce
4 tablespoons bread crumbs
Crumbled goat cheese
Fresh ground pepper

Directions:

Prepare spaghetti according to package.  Over low heat, toast the bread crumbs in a nonstick skillet, tossing occasionally to avoid burning.  For each serving, layer on sauce, eggplant, 1 tablespoon of toasted breadcrumbs, and crumbled goat cheese.  Top with fresh ground pepper and serve immediately!

Spaghetti Squash and Meatball Casserole

The creation of this dish was entirely dependent on the following facts:

(a) I liked making my own tomato sauce
(b) I needed more veggies in my life
(c) I had frozen meatballs that had to be eaten
(d) Cheese because nom

However you judge the above is your business, but you better believe that this casserole turned out to be delicious and reheated well the entire week.  When I'm on a busy inpatient service, those are the only two facts I care about!

Spaghetti Squash and Meatball Casserole

Serves 8
Time: 1 hour (if roasting the squash and preparing the sauce, 2 hours, most of which is hands-off)

Ingredients:

1 medium Roasted Spaghetti Squash
1 batch of Fast Tomato Sauce
1 10-oz bag of frozen chopped spinach, thawed
12-15 frozen meatballs
1 7-oz bag of reduced-fat shredded mozzarella
1/3 cup shredded Parmesan cheese

Directions:

1.  Preheat the oven to 350ºF.  Grease a 9x13" casserole dish.  Combine the squash, sauce, and thawed spinach in a large bowl and mix together, coating the vegetables in the sauce.  Pour the mixture into the prepared dish, making an even layer.

2.  Add the meatballs, placing them roughly equidistant and pushing them down into the sauce mixture so that they are about half covered in sauce.  Sprinkle the mozzarella evenly over the top, followed by the Parmesan.  Bake for 45-50 minutes, or until the cheese has browned on top.  Allow to cool for 5 minutes and serve.

To freeze, cool to room temperature and place in freezer-safe container.  Good for three months.

Roasted Spaghetti Squash

Spaghetti squash is the delicious alternative to pasta when you're trying to eat more vegetables but are craving the pasta vibe.  It is very easy to make, and with no extra effort on your part, really will come out like noodles.  None of that fancy zucchini-noodle press gizmo stuff, you just need an oven and a fork to create the perfect pasta substitute.

Roasted Spaghetti Squash

Serves 4
Time: 30-45 minutes, depending on the size of squash

Ingredients:

1 spaghetti squash

Directions:

1.  Preheat the oven to 400ºF.  Slice the squash in half length-wise.  Scoop out the seeds and stringy flesh as you would from a melon or other squash.  Put the squash halves face-down on a baking sheet.  Cook for 30 to 45 minutes, depending on the size of the squash.  The bigger the squash, the longer the cook time.

2.  When the squash is tender, remove from the oven and allow to cool for five minutes.  Using a fork, gently scrape out the flesh into a bowl.  Prepare as desired.

Fast Tomato Sauce

This week I'll be posting some pasta recipes because who doesn't love pasta?  Carbs, cheese, and a perfect excuse to drink wine - if that isn't livin' the dream, then you need a new dream like, yesterday.    

Perfect pasta begins with a perfect sauce.  What you didn't know until this moment (maybe) is that homemade tomato sauce is easy and effortless and costs the same as the jar that you could have bought but didn't because you're classier than that, damn it.  It also tastes approximately 1000 times better, if you need that extra incentive.

Fast Tomato Sauce

Makes 5 cups (enough for 4-6 servings of pasta, depending on how generous of a saucer you are)
Time: 20 minutes (aka equal to the time it takes to make pasta)

Ingredients:

2 teaspoons olive oil
4 cloves garlic, minced
1 28-oz can crushed tomatoes
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
Freshly ground black pepper to taste

Directions:

Preheat a saucepan over medium-low heat.  Add the oil and garlic, and sauté for about a minute, or until the garlic is fragrant.  Add the remaining ingredients, cover, and raise the heat to bring it to a simmer.  Allow to simmer for 15 minutes, stirring occasionally.

Serve over your favorite noodles and enjoy!


Keeps in the refrigerator for one week, frozen for three months.

Buttermilk Chicken Alfredo Casserole

Leftover buttermilk recipe alert!

I really wanted to make pasta with a creamy sauce, but then I had all this buttermilk to use.  What to do?  Well, obviously the answer was to concoct a buttermilk alfredo sauce.  It turns out that buttermilk makes a lovely cream sauce that has less fat than regular cream-based alfredo.  Throw in a bunch of vegetables and some whole-wheat penne, and this casserole is sitting pretty in the nutrition category.  It's the kind of comfort food you can feel good about eating!

Buttermilk Chicken Alfredo Casserole

Serves 8-10

When making baked pasta, it's important to undercook the pasta – it should be not quite al dente but rather a little raw and firm before it hits the oven. It will finish cooking in the oven and be perfect!

Ingredients:

1/2 tablespoon olive oil
12 oz boneless, skinless chicken breasts, chopped into 2" pieces
2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
2 tablespoons all-purpose flour
3 cups buttermilk
1 bay leaf
1/2 cup grated Parmesan cheese
10 oz frozen chopped spinach, thawed and squeezed dry
10 oz frozen chopped broccoli, thawed and squeezed dry
1 14.5-oz can diced tomatoes, drained
Salt and pepper
16 oz whole wheat penne pasta
1/2 cup shredded mozzarella or parmesan

Directions:

1. Preheat the oven to 425ºF.  Grease a 9 x 13" casserole dish and set aside.  Bring a large pot of water to boil for the pasta.

2. Heat the oil in a non-stick skillet over medium heat.  Add the chicken and cook until fully cooked through, about 5 minutes.  Transfer the chicken to a bowl and set aside.  Add the spinach, broccoli, and tomatoes to the skillet and allow to cook for 3-5 minutes.  Remove skillet from heat and set aside.

3. In a medium saucepan over medium heat, add the butter and onion, cooking until the onion softens, about 5 minutes.  Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.

4. Stir in the flour and cook for 1 minute, whisking constantly.  Slowly whisk in the buttermilk and add the bay leaf.  Bring to a simmer.  Cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.  Remove from the heat, discard the bay leaf, and stir in the parmesan.

5.  Meanwhile, cook the pasta, stirring often until the pasta is almost al dente but still firm to the bite. Drain the pasta and return to the pot.

6.  Add the chicken and vegetables to the pasta.  Add in the sauce and toss to combine.  Season with salt and pepper.  Pour the mixture into the casserole dish and sprinkle evenly with cheese.  Bake until the sauce is bubbling and the cheese is lightly browned, about 15 minutes.  Let cool for 5 minutes before serving.

To freeze: bring to room temperature, store in a freezer-proof container, label with the date, and keep for 3 months.

Adapted from America's Test Kitchen Healthy Family Cookbook

Baked Pesto Spaghetti

I love baked spaghetti, and I love pesto.  I thought, why not combine those two loves into one glorious pasta dish?  No good reason not to.  Plus, this recipe requires minimal prep and feeds a lot of people.  Basically, it's a winner and you should try it.

Baked Pesto Spaghetti

Time: 1 hour, 20 minutes
Yield: 10 servings

Ingredients:

1 package (16 oz) spaghetti
1 medium onion, chopped
10 oz frozen spinach
1 jar (24 oz) tomato basil pasta sauce
1/2 cup basil pesto
1/2 tsp salt
2 eggs
5 tablespoons butter, melted
1/3 cup grated Parmesan cheese
2 cups (16 oz) whole milk ricotta
2 cups (8 oz) shredded mozzarella

Directions:

1. Heat the oven to 350ºF.  Cook the spaghetti according to directions.  You may want to break the spaghetti in half before you cook it.  Meanwhile, in a large skillet, cook the onions and spinach over medium heat until onions are translucent.

2. In a large bowl, whisk the eggs, butter, and Parmesan cheese together.  Add the tomato sauce, pesto, ricotta, and mozzarella, and stir to combine.  Add the spaghetti, onion, and spinach, and mix well.

3. Pour the mixture into a greased 9 x 13" baking dish.  Cover with aluminum foil and bake for 40 minutes.  Uncover and allow to bake for 15-20 minutes, or until brown on top.

Chipotle Mac & Cheese

A twist on one of the ultimate comfort foods: mac & cheese.  This recipe makes a lot, so you can cut it in half, freeze half, or invite a friend or two over to help you chow down.  There are two general methods of cooking mac & cheese: on the stovetop or baked.  I prefer stovetop because it keeps it creamy, but I've included baking instructions as well.

Chipotle Mac & Cheese

Serves 8
Total time: About 45 minutes

Ingredients:

1 lb elbow or shell pasta
1 medium onion, chopped
1 lb chorizo sausage
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
4 tablespoons butter (1/2 stick)
3 tablespoons all-purpose flour
2 1/2 cups milk (low-fat is fine)
2 cups grated cheese, like sharp cheddar or smoked Gouda
1/2 cup freshly grated Parmesan cheese
1 chipotle pepper in adobo, seeded and minced, plus 1-2 tablespoons adobo sauce (depending on your heat preference)
2 tablespoon chili powder
1 tablespoon ground cumin
1 tsp cayenne pepper
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/2 cup or more bread crumbs (optional if baking)

Directions:

1.  If baking, preheat the oven to 400ºF.  Cook pasta according to package directions to al dente.  Drain it, rinse it under cold water to stop it cooking, and set aside.  Meanwhile, in a Dutch oven or large pot, cook the onion, chorizo, bell pepper, and garlic over medium heat until the meat is cooked, and drain.

2. In a medium saucepan over medium-low heat, heat the butter until it is foamy.  Add the flour and cook, stirring constantly, until the mixture browns, about 5 minutes.  Add the milk 1/4 cup at a time, stirring with a whisk all the while.  As soon as the mixture becomes smooth, add more milk and continue to do so until the mixture is thick and smooth.  Add the cheddar and stir.  Add the chipotle, adobo sauce, and spices, and stir.

3.  Combine the pasta, sauce, and meat mixture in the largest pot.  Toss in the Parmesan. If leaving on the stovetop, cover and heat over medium-low heat for 10 minutes, or until bubbly, and serve.  If baking, transfer the mixture to a greased 9x13" baking dish, top with bread crumbs if using, and bake until bubbling and the crumbs turn brown, about 15 minutes.  Enjoy!

If you want to freeze half, do so after combining everything.  Allow to cool to room temperature before freezing.  To use frozen, thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350º for 60 minutes. Uncover and bake 8-10 minutes longer or until bubbly.

Creamy Pumpkin Sage Pasta Sauce

Pumpkin should not be relegated to baked goods only.  It makes an excellent addition to savory dishes like pasta and chili. This sauce is a great alternative to Alfredo but comes together just as quickly.  You can cook the sauce while the water is boiling, then just keep it warm over low heat until your pasta is al dente.  Dinner ready in under 30 minutes - what are you waiting for?

Creamy Pumpkin Sage Pasta Sauce

Serves 4-6
Time: 20 minutes

Ingredients:

4 tablespoons butter
3 cloves garlic, minced
8 oz cream cheese, softened and cut into 8 pieces
1/2 cup pureed pumpkin
1 1/2 TBS tomato paste
1 tsp apple cider vinegar
1/4 tsp cinnamon
1/4 tsp cayenne red pepper
1 cup milk
1 cup shredded parmesan
Salt and pepper to taste
1 TBS fresh sage, minced

Directions:

1. In a medium saucepan or pot, melt the butter over medium heat.  Add the garlic and cook for 2 minutes, stirring constantly to avoid burning the garlic.  Add in the cream cheese and pumpkin and whisk until smooth.  Add the tomato paste, cider vinegar, cinnamon, and cayenne red pepper and stir.

2. Slowly add the milk while whisking quickly to incorporate.  Stir in the parmesan cheese,  salt, and pepper.  Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, about 5 minutes  Add the sage and cook for 3 minutes.  Serve over your favorite pasta!

Crockpot Tortellini Guest Post

How exciting is it that two friends have offered guest posts right in the middle of test week?!  Awesome beyond words!  This one comes from my fellow med student/most awesomesauce friend Megan, and it looks nom-licious.

Crock Pot Tortellini

So, for everyone with busy schedules (like...med students), this recipe is PERFECT!  I adapted it from one I found on "Little Fellows" blog.  The two best things about it: 1. It. is. delicious. 2. My husband said he would eat it again! BONUS #3. It requires almost NO time!  Here we go:

Ingredients:
1 (19 oz.) bag frozen cheese tortellini
1 bag fresh spinach leaves (~5oz.)
2 (14.5oz.) cans Italian style diced tomatoes, drained
1 (8 oz.) block cream cheese, softened (don't get fat free, it'll clump!)
8 oz. ground turkey/chicken sausage, chopped into bite size pieces (I used links and it worked fine)
3 cups of chicken/vegetable broth

Serves 4-6

Ready for the instructions?
Brown the sausage. Chunk up the cream cheese. Put all ingredients in the crockpot on low for 3-4 hours.
Boom. Done.

So easy, right?!

TIPS: Stir about once an hour to blend the cream cheese/broth together.  I actually used 1/2 vegetable broth and 1/2 chicken broth (because it's what I had), and it turned out fine. Don't overcook, or the tortellini will start to fall apart - still tasty though!

I sprinkled a little mozzarella cheese on top...because I love cheese. If you don't LOVE CHEESE (but who doesn't?!) leave it off!

Thanks for letting me guest post on your awesome blog!! I feel quite special :)

Thanks, Megan, can't wait to try it!

Eggplant Lasagna Guest Post

Friends, this post makes me 100% excited because my good friend M.E. has submitted this awesome recipe!  Check it out!  Thanks, M.E.!

Thank you, Mary, for letting me guest-post on Cooking on Call. I have always enjoyed cooking and trying out new recipes. As a recent college graduate, I focus on making dishes that are easy to make and great for more than just one meal.  

Happy cooking!

M.E.

Eggplant Lasagna

This recipe is great for multiple reasons. First, prep time is minimal (less than 10 minutes of you have already cooked your ground meat). Second, it can be adjusted to suit your dietary needs/personal taste preferences. Whether you are vegetarian, gluten-free, or simply trying a new twist on lasagna, this is a recipe that will satisfy anyone and is also great for leftovers.

Ingredients:

1 large eggplant

1 24 oz. jar of your favorite tomato/marinara sauce

1 cup of pre-shredded cheese (I used cheddar, but you can use whichever cheese is your favorite)

1 lb. of ground meat, cooked on a skillet (you can use any type of ground meat you have. I used ground turkey. For a vegetarian option, you can substitute diced zucchini and squash)

4 oz. of cracker barrel cheese (1/2 of the sticks you find at your local grocery store), or your choice of block cheese (I used Vermont white)

Directions:

1)    Pre-heat your oven to 350 degrees. Grease a casserole dish with either cooking spray or butter

2)    Measure out your pre-shredded cheese into a bowl and grate your cracker barrel cheese over the bowl. Once the cheese is grated, lightly toss the cheese so the two are mixed

3)    Thinly slice your eggplant lengthwise, and cover the bottom of the casserole dish with your eggplant slices

4)    Pour about 1/3 of the sauce, 1/3 of the ground meat , and 1/3 of your cheese on top of the eggplant

5)    Put another layer of eggplant slices on top (this layer does not have to be as tightly spaced as the bottom layer)

6)    Repeat step 4

7)    Use your last eggplant slices on the lasagna and put the last layer of meat, sauce, and cheese (in that order) on top

8)    Cover your lasagna in aluminum foil and place on the middle rack of the oven for 30 minutes.

9)    After 30 minutes, remove the foil and put the lasagna in the oven for an additional 30 minutes. This dish can be served hot, and it can be refrigerated or frozen for leftovers. Enjoy!

Looks amazing, right?  Eggplant for the win!