This week my spam folder brought me yet another recipe with no title.  I had to ask Mr. Google what on earth I was making.  According to him, it’s Vegetable and Goat Cheese “Lasagna”.  

I have a hard enough time getting Fred to eat simple vegetables, I knew there was no way he was going to eat this.  Vegetables were cooked to mush by his mother, it has taken me ages to convince him that a good vegetable isn’t a tasteless lump.  He does like broccoli (in lots of cheese) but convincing him to eat this would be a challenge.  Especially if he found out about the goat cheese.

There’s another selfish reason why I won’t make this Vegetable and Goat Cheese Lasagna.  I’m not that good of a cook.  I mean, I am, Fred likes my cooking, but I’m much better at simpler things.  Like throwing the ingredients of a lasagna in a crock pot and letting it go.

Anyway, the recipe as it appeared in my spam folder:

Vegetable and Goat Cheese “Lasagna”

  • Two ¼-pound baby eggplants (about 4½ inches long), ends trimmed, skin partially removed, and cut
  • lengthwise into 1/8-inch slices
  • Kosher or sea salt
  • 2 tablespoons pine nuts
  • ARUGULA AND WATERCRESS PURÉE
  • 1 bunch (about 4 ounces) arugula, stems trimmed
  • 1 bunch (about 6 ounces) watercress, stems trimmed
  • Kosher or sea salt
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon sugar
  • Freshly ground pepper
  • Two ¼-pound zucchinis, ends trimmed (about 4½ inches long), cut lengthwise into 1/8-inch slices
  • About 3 ounces fresh goat cheese, cut from a 1½-inch-wide log, in 1/8-inch crosswise slices
  • ¼ teaspoon sweet paprika, preferably Spanish smoked
  • ¼ pound cherry tomatoes, in ½-inch slices, ends discarded
  • 2 teaspoons nonpareil capers
  • 2 cloves garlic, minced
  • About 3 ounces mushrooms, preferably oyster mushrooms, separated into ears, or other mushrooms like shiitake, in ¼-inch lengthwise slices
  • 4 piquillo peppers, or 2 pimientos, preferably home prepared, cut in long 1/8-inch-wide strips
  • 1 tablespoon fresh basil leaves, coarsely chopped, or ½ teaspoon dried
  • Extra virgin olive oil for drizzling
  • 2 tablespoons grated well-cured Manchego or Parmesan cheese
  • 2 tablespoons minced parsley

Preheat the oven to 350°F. Place the eggplant slices in a colander and sprinkle well with salt. Let sit 1 hour. Toast the pine nuts in the oven for 34 minutes, or until lightly golden. Reserve. Raise the oven temperature to 375°F. Place the arugula, watercress, and salt in a food processor and purée, adding a little water if necessary. Beat in the 6 tablespoons oil, the vinegar, sugar, and pepper. Taste for salt.

In a greased baking dish, about 8 × 11 inches, preferably Pyrex, place 8 of the zucchini slices in a single layer. Cover each with cheese, and sprinkle with the paprika. Cover with a single row of tomatoes, then dot with a few capers. Pat the eggplants dry and continue layering with an eggplant slice, garlic, mushrooms, and piquillos.

Sprinkle the layered vegetables with the pine nuts and basil, add another layer of eggplant, and end with a second layer of zucchini. Drizzle with the oil and sprinkle with the grated cheese and parsley [May be made ahead]. Bake about 25 minutes, or until the vegetables are tender.

To serve, spoon a tablespoon or so of the purée onto 8 individual plates and top each with a

lasagna.

Until next time, toodles!