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Friday, September 16, 2016

Zucchini and Eggplant Lasagna Swirl

After a recent week in Italy and about a thousand pounds of pasta....let's just say I needed a carb break! So I started experimenting with Italian recipes that don't require pasta but still have that special oomph and this lasagna swirl DEFINITELY has it.

Constructing the swirl is very hands on and a little messy but the result is b-e-a-utiful. And let's not forget that messy can sometimes be fun.

Serves 4

prep: 20 mins   bake: 45 mins


1lb Italian sausage, casings removed

1/2 red onion, chopped

3 garlic cloves, minced

1 can chopped tomatoes

1 small can tomato paste

1/2 tsp dried italian herbs

1 tsp fennel seeds

dash of chili flakes

salt and pepper

8.8oz (250g) pack of ricotta

1/2 c. shredded mozzarella

3 Tbsp grated parmesan

1 egg

1/2 tsp dried italian herbs

2 zucchini, thinly sliced lengthwise

1 eggplant, cut in half then thinly sliced lengthwise

1.) Preheat oven to 375f/190c. In an oven proof skillet, brown the sausage and break up into small pieces. Remove from skillet and reserve for later. Use drippings to sauté the onions and garlic for about 2 minutes.

2.) Add canned tomatoes, tomato paste, italian herbs, fennel seeds, chili flakes and salt and pepper to taste. Stir till well mixed and remove from heat.

3.) In a bowl, mix the ricotta, mozzarella, parmesan, egg and italian herbs. Now, layer 3 slices of the zucchini and eggplant (as pictured below). Dollop the ricotta mixture onto the slices then top with sausage and carefully roll from the left end inward, making you spiral's center point. Carefully place the spiral into the middle of the skillet with the tomato sauce. (pictured below)

4.) Repeat step 3 with the remaining zucchini, eggplant, ricotta mix and sausage except add the strips (still in threes) to the outer layers of the center spiral. Keep building till the layers fill the skillet.

5.) Bake uncovered for 45 minutes in the center of the oven. Once done let stand for a few minutes before cutting in. Enjoy!

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