06-18-2011, 14:30
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#1
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Quiet Professional
Join Date: Sep 2008
Location: N.C. coast
Posts: 340
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Vegetarian Lasagna
If anyone is interested I came across this recipe for vegtetarian Lasagna and recently made it for some vegetarian friends.
I had one once that was delicious and made the mistake of never asking for the recipe. I have been searching for a good recipe ever since and have made some that ranged from "O.K." all the way down to "throw it in the garbage".
This one came out really well. It had a great taste to it and was not soggy at all. Just make sure to drain the nliquids from any of the sauteed vegetables and the cheeses.
Enjoy,
Thomas
Veggie Lasagna.pdf
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Tress is offline
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06-19-2011, 18:43
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#2
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Instead of lasagna noodles, substitute slices of eggplant.
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mark46th is offline
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06-19-2011, 22:41
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#3
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Quiet Professional
Join Date: Jun 2005
Location: Kent, Wa.
Posts: 504
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blasphamy
Heretic 
Blue
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NOUS DEFIONS
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bluebb is offline
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06-20-2011, 03:19
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#4
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Quiet Professional
Join Date: Apr 2008
Location: 18 yrs upstate NY, 30 yrs South Florida, 20 yrs Conch Republic, now chasing G-Kids in NOVA & UK
Posts: 11,901
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Quote:
Originally Posted by mark46th
Instead of lasagna noodles, substitute slices of eggplant.
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That turns it into Eggplant Parmigiana,, which I happen to love..
We also sub with thinly sliced chicken or veal or pork chops..
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JJ_BPK is offline
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06-23-2011, 08:07
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#5
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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JJ- Yup- Sometimes I will batter the eggplant slices, coat with breadcrumbs, pan fry then assemble the lasagne.
Bread crumb mixture- 1/2 Italian seasoned bread crumbs, 1/2 Panko. Add fresh grated parmesan and granulated garlic to taste.
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mark46th is offline
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06-24-2011, 21:14
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#6
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Guerrilla Chief
Join Date: Apr 2008
Location: Alaska
Posts: 777
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Quote:
Originally Posted by mark46th
Instead of lasagna noodles, substitute slices of eggplant.
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Yum. 
Someone once gave me the mother of all zucchinis - way too huge to eat. I thickly sliced it, breaded it, fried and layered it like eggplant parmigiana.
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Requiem is offline
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06-24-2011, 22:04
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#7
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Guest
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Quote:
Originally Posted by Requiem
Yum.
Someone once gave me the mother of all zucchinis - way too huge to eat. I thickly sliced it, breaded it, fried and layered it like eggplant parmigiana. |
Back home, in August, in a town with 170 people and a county population under 1000, Eggplant and Zucchini is used to toture your neighbors.
When in town, in August, you must lock your car doors, and never drive a truck.
If you fail to do either of those two things, your vehicle will be filled with large garden vegetables you will have a tough time getting through.
Last summer, I took a load of chicken eggs to town to the Senior Citizen's Center. Upon leaving, the entire back portion of my truck was filled with Eggplant and Zucchini.
It's tough having friends, Shit.
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06-24-2011, 22:43
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#8
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Guerrilla Chief
Join Date: Apr 2008
Location: Alaska
Posts: 777
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Quote:
Originally Posted by wet dog
Back home, in August, in a town with 170 people and a county population under 1000, Eggplant and Zucchini is used to toture your neighbors.
When in town, in August, you must lock your car doors, and never drive a truck.
If you fail to do either of those two things, your vehicle will be filled with large garden vegetables you will have a tough time getting through.
Last summer, I took a load of chicken eggs to town to the Senior Citizen's Center. Upon leaving, the entire back portion of my truck was filled with Eggplant and Zucchini.
It's tough having friends, Shit.
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LOLOL
WD, you are truly blessed. 
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Heroes are often the most ordinary of men. - Henry David Thoreau.
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Requiem is offline
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07-07-2011, 15:54
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#9
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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With a large zucchini, I borrow from the Chinese. I treat it like bitter melon and stuff it. My favorite stuffing is ground pork with garlic, then steamed. Or, you can Americanize it using ground beef with cheese melted over it. Italian, use Italian sausage, top with Mozz, make some red gravy and Voila! Good stuff!!
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mark46th is offline
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07-07-2011, 16:05
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#10
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Quiet Professional
Join Date: Apr 2008
Location: Georgetown, SC
Posts: 4,204
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Quote:
Originally Posted by wet dog
Back home, in August, in a town with 170 people and a county population under 1000, Eggplant and Zucchini is used to toture your neighbors.
When in town, in August, you must lock your car doors, and never drive a truck.
If you fail to do either of those two things, your vehicle will be filled with large garden vegetables you will have a tough time getting through.
Last summer, I took a load of chicken eggs to town to the Senior Citizen's Center. Upon leaving, the entire back portion of my truck was filled with Eggplant and Zucchini.
It's tough having friends, Shit.
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The first garden I helped my daughters plant while in Denver had about 1/3 of its space devoted to zucchini. We ate it in everything, gave it to friends until they were no longer friends, and handed it out at church until people avoided us. It is the cure for world hunger!
As to eggplant in lasagne: yuck. But... while "Atkins-ing" a couple years back, I found a good use for battered and fried eggplant. I used them instead of a muffin and made an outstanding rendition of Eggs Benedict that was "Atkins Friendly."
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ZonieDiver is offline
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07-07-2011, 18:22
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#11
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Guerrilla
Join Date: Mar 2006
Location: Pacific North Wet
Posts: 402
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Quote:
Originally Posted by mark46th
Instead of lasagna noodles, substitute slices of eggplant.
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That sounds absolutely soggy, especially as there's already eggplant in the recipe. 
Eggplant Parm in the LL style is salted to pull moisture out, breaded, baked (not fried, for that heart healthy delish-ishness), then layered with the secret sauce and cheeses. No I will not sell/give/gift/barter the recipe.
Tress, gonna try this recipe sometime, though I don't think I'll use the tofu, not a big fan of it. I'm thinking roasted pine nuts to compensate and add protein. Oh, and double the amount of garlic. Or triple. In the vegie part AND the sauce part.
LL
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Last edited by LibraryLady; 07-07-2011 at 18:44.
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LibraryLady is offline
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07-07-2011, 20:09
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#12
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Area Commander
Join Date: Feb 2005
Location: Pacific NorthWet
Posts: 1,495
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Eggplant Parm is one of my favorites............... **Wheels are turning**
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HOLLiS is offline
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07-08-2011, 13:36
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#13
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Area Commander
Join Date: Feb 2004
Location: OK. Thanking Our Brave Soldiers
Posts: 3,614
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Quote:
Originally Posted by wet dog
Back home, in August, in a town with 170 people and a county population under 1000, Eggplant and Zucchini is used to toture your neighbors.
When in town, in August, you must lock your car doors, and never drive a truck.
If you fail to do either of those two things, your vehicle will be filled with large garden vegetables you will have a tough time getting through.
Last summer, I took a load of chicken eggs to town to the Senior Citizen's Center. Upon leaving, the entire back portion of my truck was filled with Eggplant and Zucchini.
It's tough having friends, Shit.
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LOL WD! 
Would drop off some of these fine summer veggies as well...sweet corn and tomatos!
Holly
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echoes is offline
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07-08-2011, 23:35
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#14
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Guerrilla
Join Date: Mar 2006
Location: Pacific North Wet
Posts: 402
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Quote:
Originally Posted by HOLLiS
Eggplant Parm is one of my favorites............... **Wheels are turning**
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Time and place, baby, time and place.
For you, the chances of your HH6 acquiring the recipe... are proportionate to the length of time I'm allowed to be unsupervised in your gun safe on steroids/bunker/armory... 
LL
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Only librarians like to search, everyone else likes to find. Roy Tenant
Last edited by LibraryLady; 07-08-2011 at 23:42.
Reason: clarity is a good thing...
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LibraryLady is offline
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07-09-2011, 16:29
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#15
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,134
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Quote:
Originally Posted by LibraryLady
Eggplant Parm in the LL style is salted to pull moisture out, breaded, baked (not fried, for that heart healthy delish-ishness), then layered with the secret sauce and cheeses. No I will not sell/give/gift/barter the recipe. |
That's the way I make mine.
Of course the secret to any good eggplant/chicken parm, lasagne or pasta is in the gravy. AKA that's the red sauce for you non-Italians.
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