Wednesday, April 23, 2008

Eat Your Veggies

Micah has always been a great eater - in fact, he used to eat more than I could provide for him. I am waiting for the day when he will turn his head in disgust at everything I offer him. I know that a toddler happily eating broccoli and carrots and eggplant will one day come to an end. But for now, I'm a very happy Mama! I have recently made a Roasted Vegetable Lasagna that Micah absolutely LOVED. He asked for MOH in a low-to-high pitch frantic cry every time he finished what was on his plate. It tasted pretty good... for a vegetarian meal! Here's the recipe, if anyone is interested. I added more than the called for amount of cheese because, seriously, everything is better with more cheese! And it seemed to be a tiny amount.

Roasted Vegetable Lasagna

3 medium raw eggplant, cut into 1/2 inch pieces
3 medium sweet red peppers, chopped
4 small plum tomatoes, seeded and chopped
4 medium garlic cloves, peeled and chopped
2 tsp olive oil
1 tsp table salt (or more to taste)
1/2 tsp black pepper (or more to taste)
9 lasagna noodles, cooked and drained
1/4 cup Parmesan cheese (or more)
3/4 cup mozzarella cheese, shredded (or more)


1. Preheat oven to 425.
2. In a roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20-25 minutes.
3. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
4. Spoon 1/2 cup vegetable puree into the bottom of a 9x13 baking dish.
5. Place three noodles over puree. Top with 1/2 cup puree, 1/2 remaining vegetables, 2 Tbsp Parmesan cheese, and 1/4 cup mozzarella cheese. Repeat layers and then top with remaining 3 noodles, puree and cheese.
6. Bake until bubbly, about 40-45 minutes. Slice into 6 pieces and serve.

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