Eggplant & Pesto Ricotta Lasagna and a $250 Giveaway

Eggplant & Pesto Ricotta Lasagna & $250 Giveaway

Hello my friends.

I feel so relaxed and refreshed. Kurt and I went on a road trip to Baltimore for a little alone time. Our wedding anniversary is this week and we thought it would be great to get away for good eats and a little R&R. The weather was beautiful, the fall has arrived.

Speaking of an anniversary, a few great ladies are having their blogaversaries this week and we are celebrating. Happy blogaversaries to Marcie at Flavor the Moments, Meghan at Spoonful of Flour and Ashley at Wishes and Dishes. To celebrate the wonderful bloggers below put together this awesome giveaway for you.

American Heritage Cooking * Blahnik Baker * Carmel Moments *

Cookie Monster Cooking * Cooking on the Front Burner *

Cooking with Curls * Food Wine Thyme * Inspiration Kitchen *

Life Made Sweeter * Maebells * My Sequined Life *

Pick Fresh Food * Pumpkin ‘N Spice * Scrummy Lane *

Spicy Southern Kitchen * Spoonful of Flavor * The Sweet {Tooth} Life *

Weary Chef * Whole and Heavenly Oven * Yummy Healthy Easy

Eggplant & Pesto Ricotta Lasagna

Be sure to enter.

a Rafflecopter giveaway

I also made a hearty cheesy vegetarian lasagna for you. I must admit I absolutely loved the way it turned out. The pesto ricotta is so addicting and adds so much incredible flavor to this lasagna. The meaty eggplant will make you forget that there is no meat here. Perfect dinner for #MeatlessMonday.

Eggplant & Pesto Ricotta Lasagna

Have a great weekend friends. I hope this week is much calmer than last week.

5.0 from 2 reviews
Eggplant & Pesto Lasagna
 
Author:
Ingredients
  • 2 medium eggplants, sliced ¼ inch thick
  • olive oil
  • salt and pepper to taste
  • 1½ cup part skim ricotta
  • ¼ cup basil pesto
  • 1 jar store bought organic good quality marinara sauce (I used Bertolli Organic)
  • 1 package lasagna pasta noodles
  • 1¼ cup shredded Mozzarella cheese
Instructions
  1. Preheat the oven to 350 degrees.
  2. Preheat a griddle or a stove top grill pan. Coat eggplant slices with olive oil, salt and pepper. Grill a few minutes on each side, until eggplant begins to soften. Transfer to a plate and cover with aluminum foil. The heat will continue cooking the eggplant and help it get softer.
  3. Cook lasagna noodles according to package directions. Drain then lay each noodle flat on parchment paper to prevent from sticking.
  4. While pasta cooks, make pesto and mix it with ricotta cheese. Set aside.
  5. To arrange lasagna:
  6. Spread a little marinara sauce on the bottom of the baking dish to prevent noodles from sticking.
  7. Lay a layer a noodles overlapping edges just a bit. Next arrange a few eggplant slices over the noodles. Top with ⅓ cup of pesto ricotta mixture, about ¼ cup of marinara sauce and sprinkle with a 2 tbsp mozzarella cheese.
  8. Repeat creating 4 more layers.
  9. Generously top with the rest of the shredded mozzarella and cover with aluminum foil.
  10. Bake until the cheese bubbles, about 35-40 min.
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Farmers Market Rustic Rice Soup

Farmers Market Rustic Rice Soup

This soup is a perfect transition recipe from summer to fall.  It’s a combination of my favorite vegetables that are seasonally appropriate for this time of the year. It’s not heavy yet very satisfying.

Although the cravings my favorite fall soups kicked in it hasn’t been cold enough to add them into regular dinner rotation. This time of the year I prefer the light clear broth based versions.

Farmers Market Rustic Rice Soup

I am happy to share that Briana loves school. All the anxiety we dealt with last week went away and now every morning we share excitement about what the day will bring. In addition to starting first grade she is now officially a taekwondo student and I’m looking forward to seeing how this adventure progresses.

This soup is a great way to get extra vitamins into those little working back to school brains. Loaded with vegetables like kale, summer corn, carrots and peas it’s a nutrition powerhouse. Adding rice makes it super comforting.

Farmers Market Rustic Rice Soup

Eating vegetable soups is actually considered one of the best immunity and health boosters. Many vitamins and minerals are water soluble and a significant percentage of these nutrients can be lost through conventional cooking methods. When you cook a soup most nutrients and minerals are saved in the broth.

Farmers Market Rustic Rice Soup

I made a big batch and froze half of it. Stress free dinners are all about smart prep. I know we’ll be enjoying a bowl on one of these nights with garlic bread on the side and I won’t have to worry about dinner that night.

Farmers Market Rustic Rice Soup

Have a great week everyone :)

Kathy Sig 2

5.0 from 4 reviews
Farmers Market Rustic Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6
Ingredients
  • 1 large carrot, peeled and chopped into ¼ inch cubes
  • 1 medium onion, chopped
  • 2 celery stalks, chopped into ¼ inch cubes
  • 2 garlic cloves, minced
  • 1 tsp fresh rosemary, chopped
  • 1 large potato, peeled and cubed
  • 1 cup kale, cut into thin strips
  • ⅓ cup frozen peas
  • 1 whole corn on the cob, kernels cut off
  • ½ cup rice
  • 8 cups organic chicken (or vegetable) stock
  • 1 good quality chicken bouillon
  • 1 tsp red pepper flakes (optional)
  • scallion, sliced thin for serving
  • 2 tbsp canola oil
  • salt if needed, to taste
Instructions
  1. Preheat canola oil in a Dutch oven then add carrot, onion, celery, rosemary, garlic and cook until the vegetables are soft.
  2. Add chopped potato, corn, chicken stock and bouillon.
  3. Bring to a simmer, then add kale. Cook for 1o minutes.
  4. Stir in rice and red pepper flakes. Adjust salt if needed. Cook until the rice is done.
  5. Add peas last minute to preserve the bright green color.
  6. Serve sprinkled with scallion.

 

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Sweet Honey Cornbread & Milestones

Sweet Honey Cornbread

My baby girl is starting first grade today!

The past few days have been filled with emotions and anxiety. Emotions about leaving the comfort zone of her old nursery school, her old friends but most of all emotions about starting a brand new chapter. As a mother the desire for my child to be comfortable and happy is constantly present. As a parent I know these experiences are great for her. As a person I can completely relate to her anxiety.

She asked if she can skip the first day. She cried because her best friend is going to a different school. She repeated how anxious she is and simply wanted to cuddle.

When she gets on the bus I will be a crying mess.

Sweet Honey Cornbread

So I simply leave you with a delicious corn bread recipe. Talk to you soon!

Sweet Honey Cornbread

Sweet Honey Cornbread

 

Kathy Sig 2

5.0 from 2 reviews
Cornbread & Milestones
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1½ cup Bob's Red Mill Organic Medium Grind cornmeal
  • 1½ cup all purpose flour
  • 1¼ tsp baking soda
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ¼ cup honey
  • 1½ cup buttermilk
  • 2 large eggs
  • ½ stick butter, softened
Instructions
  1. Preheat oven to 425 degrees. Butter a baking pan. Set aside.
  2. Combine all the dry ingredients in a large bowl.
  3. Add milk, honey, eggs and butter. Mix until all the ingredients combine and the mixture is smooth, about 1 min.
  4. Pour the mixture into the pan and bake until golden about 25 minutes.

 

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