Bennett has decided he also wants to be a guest blogger!! Yay!! This means I'm going to get some amazing recipes from a fabulous [now former] chef! He has upgraded into a 9-5 job and I'm super excited for his new adventure.
Here is a dish he made Sunday night. And Bennett next time you want to guest blog a recipe you should also feel the need to have me over to sample it! ;)
6 ea Large zucchini sliced ¼ inch thick
1 ea Large eggplant peeled and sliced ¼ inch thick.
1 ea 8oz bag mozzarella cheese
1 ea 15oz tub ricotta cheese
1 ea 26oz jar of favorite marinara
3 oz Parmesan or romano cheese
¼ C Olive oil
1 T Dried Basil
1 T Dried oregano
1 ea 8oz container of mushrooms
1 ea Large leek
3 ea Large eggs
Slice zucchini and coat evenly with salt and pepper and grill until tender. Peel and slice eggplant and repeat as with the zucchini. Thinly slice mushrooms and leek and sautee until tender seasoning with salt and pepper. Lightly beat eggs and mix with ricotta cheese, half of the parmesan, and half of the dried herbs.
Apply small amount of marinara to bottom of pan and begin alternating layers of zucchini, mozzarella cheese, eggplant, and ricotta mixture. Reserve some marinara, mozzarella and parmesan for finishing on top of lasagna then bake at 350 degrees for forty five minutes or until golden brown and bubbly on top. Let sit twenty minutes and serve.