We enjoyed our first week back at home after an attempt of spring break in Disney World that turned out to be less than stellar (thanks to the flu/virus). Both kids dragged their feet the first day back to school, but they fell back into their routine uneventfully. I was really glad that I took an extra day off to catch up on errands at home (hello, spring cleaning?) but I was secretly glad that things were back to normal. I don’t care how much laundry and picking up that I had to do, I would really rather be tired picking up from rowdy healthy kids than from sick kids. The first night I was back sleeping on my own bed, I felt like million bucks and was ready to conquer the world.
Work wise, I took a day trip to spend some time with my project team, which is about 2.5 hrs away from where I live. When I accepted this job, I wasn’t required to relocate for the role, but I was asked to visit the rest of my team probably once or twice a month for some face-time. My jaws literally dropped when I saw the building that everyone was located. It’s an open-space concept so nobody was assigned a cube, but every employee is able to electronically “check-out” a location to work at for the day. The building was new so naturally, we can argue that it’s nicer; but it was designed so chic and trendy that it didn’t feel like I work for the same company. While not a casual day, but everyone was able to wear jeans. They offer free Starbucks coffee, teas, and Dove Hot chocolate in their break area, full of comfy coaches, and fancy seating area. Double score. This weekend, I was glad to be back baking and cooking in my kitchen. I made this vegetable lasagna, as I was craving for that comfort-food since we’re still in that wintry spring weather. Layered of roasted vegetables with noodles, cheese and tomato sauce was really good for my stomach and soul. Have a great week!
Roasted Zucchini and Eggplant Lasagna
Yield: 8 servings
Ingredients:
1-1/2 lbs zucchini, cut into 1/2-inch pieces
1-1/2 lbs eggplants, cut into 1/2-inch pieces
5 tbsp extra virgin olive oil
9 garlic cloves, minced
Salt and pepper
1 onion, chopped fine
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
2 tbsp. chopped fresh basil
12 no-boil lasagna noodles
8 ounces mozzarella cheese, shredded (2 cups)
3 ounces Parmesan cheese, grated (1-1/2 cups)
To Finish and Serve
4 ounces mozzarella cheese, shredded (1 cup)
1 ounces Parmesan cheese, grated (1/2 cup)
Directions:
Grease two rimmed baking sheets. Adjust oven racks to lower middle and upper middle positions and heat oven to 400 degrees F.
Toss zucchini and eggplant with 3 tbsp. of olive oil two-thirds of garlic, 1 tsp. of salt and 1 tsp. of freshly ground black pepper. Spread cut vegetables on baking sheets and bake, stirring occasionally, until softened and golden brown, 35-45 minutes; set aside to cool.
Meanwhile, heat remaining 1 tbsp. of oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.
Stir in remaining garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and diced tomatoes with their juice, bring to simmer and cook until flavors blend, about 5 minutes. Remove from heat and stir in basil and salt and pepper, to taste. Let cool to room temperature, about 45 minutes. You should have about 7 cups of sauce - add water, if necessary, to reach 7 cups.
Spread 1 cup cooled sauce on bottom of a 9x13 baking dish. Lay 3 noodles in dish, spread one-quarter of cooled vegetables over noodles, and top with 1 cup of the tomato sauce. Sprinkle with the 2/3 cup mozzarella and 1/2 cup Parmesan over sauce.
Repeat layering of noodles, veggies, sauce and cheeses two more times. Lay remaining 3 noodles in dish and top with remaining vegetable and 1 cup sauce. Transfer remaining 2 cups sauce to storage container.
To Store
Wrap dish tightly with plastic wrap and refrigerate lasagna, and the remaining sauce, for at least 8 hours and up to 24 hours.
To Finish and Serve
Adjust oven rack to middle position and heat oven to 400 deg F. Unwarp dish and spread reserved sauce over top.
Cover dish tightly with greased aluminum foil and bake lasagna until hot throughout and bubbling around edges, about 45 minutes.
Remove foil, sprinkle with remaining mozzarella and Parmesan an bake, uncovered, until cheese is melted and begins to brown, about 10 minutes.
Let cool ten minutes, and serve.
Source: America's Test Kitchen "The Make-Ahead Cook"
