Summer Lasagna Noodle Uses
We are moving in a month, and I'm trying to eat the cupboards clean. Apparently, I had a lasagna noodle binge for awhile there. Any summery, meat free uses for them?
I saw a recipe somewhere for grilled lasagna - can't vouch for it, but it's definitely a possibility -
Used this recipe as the vegetarian option for a past dinner party. Delicious results with very little cooking. Great warm weather fare.
Roasted Eggplant Stuffed Lasagna Noodles - Adaptation of a recipe from Chef Anne Burrell
1 eggplant, cut into 1/4-inch thick slices
Extra-virgin olive oil
1 large red onion, cut into 1/2-inch dice
3/4 cup feta cheese, crumbled
1 cup plain bread crumbs
1/2 cup grated provolone, or mozzarella
1 lemon, zested
2 tablespoons freshly chopped oregano leaves
Pinch crushed red pepper flakes
8 cooked lasagna noodles
2 cloves garlic, smashed
1 cup Greek yogurt
1/4c. chiffonade fresh mint leaves
Preheat the oven to 375 degrees F.
Arrange the eggplant slices onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Cool slightly then roughly chop.
Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, grated cheese, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed. Divide stuffing equally. Place portion at one end of lasagna noodle and roll. Arrange on serving dish with seam side down.
Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature.
If you want to avoid a lot of kitchen heat, you can soak the noodles in cold water for 90 minutes (at least - that's the timing for spaghetti), until they are droopily flexible. Then roll around your choice of cheese/vegetable filling, cover/wrap tightly, and steam until the pasta is tender.
Or use soaked noodles for standard baked lasagna, covering for most of the baking time so the moisture goes into the pasta rather than being evaporated by the oven heat.
I like to do roll ups with lasagne noodles. You cook them until they roll easily, then I fill them with mixtures of vegetables and herbs sauteed in olive oil. My choices depend upon what's fresh in the market that I find inspiring. Tomatoes are traditional, but zucchini, Swiss chard, broccoli rabe - mixed with some fresh garlic - have all been well received. You can bake the rolls with sauce, if you like, or just serve them undressed.