Monday, February 8
Author: Liss Klemke | Filed Under: freezerfriendly, pasta, recipe, vegetarian | at 2/08/2010 08:51:00 AM |
If it were up to hubby we would eat red meat every day of the week - oh maybe 6, and have pork the other day because the man adores a pork roast. But me, I still love my fish and so many meat dishes is just too heavy for me, let alone it's not really all that healthy!
So last week I went scouring for a way to use up some of the tomatoes, eggplant and silverbeet (spinach) we have going crazy in our vegetable garden, and I found a great recipe on taste.com.au - I tweaked it a little, but I knew it would appeal to the kids as it had pasta and tomatoes in it - it wasn't a predominantly spinach dish, so hubby would be happy and it was veggo, which makes me happy!
It was yummy. In fact I think this one will be made again, and soon - good to freeze this one and will be a great way to use the produce I have in the garden when I need to make room for my autumn crops.
You can also use non/low fat options in this recipe to make it easy on the waistline too! As all the veges are in season at present, it's affordable too - so put it on your mealplan for this week!
3 cups pasta sauce (I used homemade from tomatoes, carrots, red wine, onion, garlic, basil and oregano and a little tomato paste)
1 large eggplant, sliced
2 leeks, finely sliced
1 bunch silverbeet - stalks cut off and then cut into ribbons
1 large or 2 small clove/s garlic, finely diced or minced
2/3 cup evaporated milk
250g tub ricotta cheese
Fresh pasta sheets (Lasagne) or make your own fresh pasta (I used 2 cups Tipo 00 flour, 2 eggs, 2 tb olive oil and 2 tb warm water)
1/2 cup tasty or mozzarella cheese
Place eggplant on a baking tray sprayed with canola oil, and bake at 200 degrees for about 10 minutes, until it softens, take out of oven and set aside.
Place 2 tb of olive oil in a frying pan and add the garlic and leeks, fry until leeks become transparent and then add the spinach, if you have a lid for your frypan, put it on and turn the heat down until it wilts. If not, stir until wilts. Turn heat off and set aside.
Place 1/2 of your pasta sauce in a medium sized baking tray.
Lay out a pasta sheet, or make your pasta into 10-15cm x 10cm lengths. Cut your eggplant into long strips (I sliced mine in thirds) and lay out on the pasta sheet. Top with about 3 tb of the leek/spinach mixture and then top again with more eggplant.
Dip a finger into some water and wet the edge of the pasta sheet furthest away from you, roll up the pasta sheet until it's a roll - the water at the end should glue it together. Place the rolls into the baking tray in the pasta sauce. Continue until you run out of eggplant/spinach/pasta sheets.
Preheat oven to 200 degrees c
Pour over the rest of the pasta sauce.
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