Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Three Layer Grilled Vegetable Lasagna
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 ounce sliced eggplant
1 1/2 ounce sliced zucchini
1 1/2 ounce sliced summer squash
1 teaspoon chopped basil
1 teaspoon chopped garlic
1 teaspoon red pepper flakes
2 ounces fat free mozzarella cheese (shredded)
3 ounces garlic herb fat-free tomato basil sauce
1 teaspoon salt
1 teaspoon black pepper
directions
Cut vegetables the long way. Sprinkle vegetables with salt and pepper. Grill the vegetables until al dente and cool (2 minutes for zucchini and squash, 4-5 minutes for the eggplant).
Preheat oven to 350 degrees F.
In an oven-safe pan, arrange the eggplant slices next to each other. Make sure to try and cover up any possible holes there may be. Top with 1 ounce of the tomato sauce and 1/3 of the cheese. Repeat this with the zucchini and summer squash. Top with the garlic, basil and red pepper flakes.
Cover with aluminum foil and bake until cheese is melted and the lasagna is heated all the way through (about 35 minutes). Let sit for 5-10 minutes and serve.
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Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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