I even freeze some of the left overs, I keep us a whole pan, and we might eat 2 dinners out of it, and DH might take a piece for lunch. I cut the rest up and individually wrap each peice in saran wrap, and put them ina zip-loc freezer bag. That way they can be taken out 1 pc at a time for dinner, or lunches a few weeks later.
Girl, you are too smart for me. My house is usually the hangout on the weekends and the frig as well as the cabinets get raided.
I'm not a big ricotta fan. I like to sprinkle in a little bit of tofu for extra protein. Just dont get the "silk" kind. Blah!
Ha ha ha! I thought the same thing when I first heard about it. Really, you can't taste it. I dont put alot either.
Since we are talking about lasagna.... I have a question! Any put eggplant into their lasagna? If so, do you cook it first? I cannot seem to find an answer to that one.
Squashy, nutty... it really does a good job of absorbing the flavors of what its cooked in. I haven't had a really good eggplant parm. in forever. My mom and aunt both make it from scratch, most places that I've ordered it from around here, I find are a little too greasy for my taste. I made a really good baked rigatoni dish a few months ago, it was baked rigatoni with sausage and eggplant in it.... YUMM! It was a recipe I got off of Food Network, something that Tyler Florence made... Ultimate Baked Rigatoni w/Sausage. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35268,00.html
Oh, now, don't get me wrong. This is the only way I'll eat ricotta!! <but it wouldn't be right without it> Frogger
Like squash, this will release water while cooking and can make the lasagna runny, so you can adjust your recipe for the added juice or do as Ken suggest and give it a little heated cooking before hand to get some of the water out. My mom cooks a variation of this for the vegetarians in our family, it's great.
I love eggplant and make it often, but I am looking for some new recipe's. I like it to be tender and not bitter... I make egg. Parm most often or just saute it in sauce. Any other ideas? We are having it somehow for dinner tonight!!
Vegie lasagna and eggplant parmesan are the only things I've done with it, go to that wonderful foodnetwork.com and you can get some great ideas, with the exception of Emeril L., not such a great fan of his food, very high in fats, calories (as is Paula Dean) and most of his recipes take a lot of time which most of us don't have.
