Step Over Pasta, There’s a New Kid in Town!

Hello Friday Eve, nice to meet you 😛

So after seeing this recipe for Cheesy Marinara Veggie Stacks on Courtney’s blog I knew I had to make some sort of version of this delicious dish this week in our dinner rotation!

Thanks for the fabulous recipe idea Courtney 🙂

What I came up with was a vegetable-take on a classic noodle lasagna, and what better use for those fresh veggies from the Farm to Family bus than this?!

  • 1 eggplant, sliced into 1/2″ slices
  • 1 summer squash, sliced into 1/2″ slices
  • 1 green pepper, chopped large
  • 1/2 onion, chopped
  • 1 clove garlic, chopped
  • 28oz. can crushed tomatoes (mine were seasoned w/ basil)
  • 1 cup ricotta cheese
  • freshly grated Parm
  • fresh basil
  • dried oregano
  • S&P
  • cooking spray/olive oil

This recipe had a few steps, but nothing too crazy that couldn’t get done while finishing up some post-work stuff around the house!

First up, bake the sliced eggplant at 350F for about 20-25 minutes.  Before placing it in the oven spray a foil lined baking sheet with cooking spray, then sprinkle the eggplant with dried oregano, S&P and another quick spray of cooking spray.

While this is baking, go water your garden and admire the 2 more red juicy tomatoes almost ready for pickin’ 😉 *so excited!*

Next, add the sliced summer squash to a pan w/ cooking spray over medium heat, season with S&P and dried oregano.  Cook until browned up a bit on both sides.

Also saute the onion & green pepper in 1 tsp olive oil until tender, adding the garlic towards the very end.

Lastly, prepare your cheesy filling by mixing 1 cup ricotta cheese, few sprinkles freshly grated Parm and a handful of roughly chopped fresh basil (plus some fresh black pepper!).

Now you are ready to assemble!

Get your can of delicious basil crushed tomatoes opened up and start layering…

Crushed tomatoes then eggplant slices (half of them).

Summer squashies.

Green pepper/onion/garlic mixture.

Ricotta/Parm blend.

Another layer of eggplant and more tomatoes to finish and a sprinkle of Parm for good measure 😉

Then into a 375F oven for 30 minutes or until bubbly and hot!

All served up 🙂

Step over pasta, there’s a new kid in town!

This dish was bursting with freshness & flavor, not to mention the richness that a small amount of ricotta adds to this dish… The Man even loved it (vegetarian, no pasta and he’s Italian… ’nuff said!) and requested leftovers for lunch tomorrow before even halfway done with the meal 😀

Sooooooooo good!

Ahhh and to top it all off it’s Thursday night, which means Fridayyyyy is just around the corner.  I’ll take it!

Have a great night everyone 🙂


8 responses to “Step Over Pasta, There’s a New Kid in Town!

  1. This looks SO good! I think a big crusty piece of bread would go along great to soak up some of the red sauce. 🙂 What can I say, I am a true carb queen.

  2. cookeatburn

    Nice! I love how all your Italian food measurements are measured by your Italian man. It’s a good system :-D.

  3. YUMMY!!!!!! 😉

  4. Oh I love all the fresh veggies – very healthy and pretty too! Thanks for a great idea!

  5. Love this idea, especially for summer. Pasta can be such a heavy dish when the weather is warm, but eggplant makes a great substitution!

  6. What a GREAT idea! I have to keep that in mind.

  7. I am totally making this once I start getting veggies out of my garden!!

  8. Sweet and Fit

    this looks delish! just bookmarked it to make this weekend, thanks girl =)

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