Hickory Smoked Eggplant and Roasted Zucchini Lasagna
Sometime last night a switch was flipped, and I woke up at 2am absolutely freezing... Hello September!
So it only seemed fitting to make a big container of comfort food, namely, lasagna.
We hickory smoked the eggplant for 20 minutes, then brushed it with olive oil, salt and pepper and grilled it. The zucchini (the size of a Mini Cooper) came from the garden and was also brushed with olive oil, salt and pepper and roasted for 20 minutes at 350F.
They were layered together with the whole wheat lasagna noodles, homemade tomato sauce, wilted spinach, tofu ricotta and cheddar Teese, and baked at 350F for 30 minutes.
After the picture, the lasagna was put back on a sheet pan and put under the broiler for a minute or so, until the Teese melted -- you need to crank the heat to 450F on pizza so it will melt, but that wasn't really an option with the lasagna -- it would have dried out/burnt before cooking all the way through.
Why didn't I take a picture of it like that? Good question. Something about "hungry people need to eat, so no more pictures already!" Fair enough...