05 January 2009

Eggplant and Chard Lasagne

Super delicious. It's been a while since I made lasagna. . .it's a lot of work (but worth it). This time I didn't make the pasta but used "no boil" boxed pasta which is pretty good. Recipe from "Vegetarian Cooking for Everyone" by Deborah Madison. This book is still pretty new to me but everything R and I have made from it has been right on.

Eggplant, chard with onions and garlic, tomato sauce, cheeses.

The chard mixture goes into the ricotta.

A completed layer.

Hungry cook.

Cross-section. I tossed the greens with olive oil, red wine vinegar, parmesan, pine nuts, black pepper and parsley.

1 comment:

Work With What You've Got said...

That looks amazing!~