After much hemming and hawing (which usually happens as I have a billion recipes I want to make, but not nearly enough time or energy to make them) I felt like a genius. I would make regular lasagna (with buffalo meat) over an eggplant parmesan layer. GENIUS! I love lasagna, I love buffalo and I love eggplant parm. How could this go wrong? Well, it didn't! It was just as good as I could have hoped for if not better. It was a true comfort food. I will definitely be making it again in the future. The one small change I would make is that the buffalo meat was from Whole Foods, not our local buffalo farm and not nearly as good.
In addition, I made a loaf of whole wheat bread (Quick Whole Wheat Bread from The Joy of Cooking) to go with dinner. It turned out to be a Godzilla loaf (see above) as it rose and rose and rose. Good yeast I guess.
As this is a PASTA meal, I am submitting it to Presto Pasta Night.
Georgia's Genius Lasagna
9" x 13" pan
9 cooked whole wheat lasagna noodles
A quart of your favorite tomato sauce
15 oz container of low-fat ricotta
8 oz part skim mozzarella, shredded
1 medium eggplant, peeled and sliced into 1/3 inch rounds
1/2 cup milk
1 pound ground buffalo
1 Tbsp parsley
8 oz fresh mozzarella, sliced
salt and pepper
1) Whisk one egg and milk together in a wide bowl. Pour flour into another wide bowl. Season flour with salt and pepper. Heat olive oil in frying pan on medium heat. When oil is hot dip eggplant slices into egg mixture then flour and fry until golden brown. Set aside on paper towels to collect extra oil.
2) Boil lasagna noodles until cooked. Whisk ricotta, parsley and an egg in small bowl. Salt and pepper. Set aside.
3) Brown ground meat in olive oil. Season with S&P. After meat is cooked, pour about 2 cups of tomato sauce in with the meat and cook for a few minutes. Preheat oven to 350 degrees.
4) Spread tomato sauce on the bottom of glass baking dish. Layer as follows: Noodle, eggplant slices, shredded moz, tomato sauce, noodle, ricotta mixture, tomato sauce, noodle, meat mixture, fresh moz slices.
5) Bake at 350 degrees for about 30 minutes with aluminum foil covering pan and another 10 with pan exposed. Bake until mozzarella is golden brown and melted.
Article of the week: Did Your Shopping List Kill a Songbird? (NY Times Op-Ed)