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SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite WATCH MORE GREAT SUNDAY NIGHT DINNERS! 4-Generation Spaghetti and Meatballs http://bit.ly/4GenEWB Slow Cooker Tacos http://bit.ly/TacosEWB Provencal Chicken Stew http://bit.ly/chickstewEWB Beef Bourguignon http://bit.ly/BeffBourgEWB Chicken Pot Pies http://bit.ly/PotPiesEWB Chicken Dijon with Asparagus http://bit.ly/ChickDijEWB Franglais Burgers http://bit.ly/FrangBurgEWB BETH’S EASY EGGPLANT LASAGNA Serves 4 INGREDIENTS: 3 Eggplants 3 tbsp (45 ml) olive oil Salt and Pepper to taste 2 15 oz cans pure tomato sauce (890 ml) 2 garlic gloves Pinch of red pepper flakes 2 cups (475 ml) whole milk ricotta cheese 2 eggs 1 ½ cups (360 ml) shredded mozzarella cheese ½ cup (120 ml) freshly chopped basil (separated) METHOD: Preheat oven to 375F/190C Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper. Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!) Allow eggplant to cool. Meanwhile prepare your sauce. In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit. Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil. Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese. Bake at 375F/190C for 15-20mins until cheese is melted on top and casserole is cooked through. Garnish with some finely minced basil on top. Serve with a salad and some garlic bread! (recipes below) Enjoy! BETH'S EASY GARLIC BREAD 1 Baguette 5 tbsp (75 ml) butter 1 garlic clove salt and pepper to taste 1 tbsp (15 ml) fresh Italian parsley, minced. METHOD: Place butter, garlic, salt, pepper in a microwave safe bowl. Microwave on high for 30 seconds. The heat from the butter will warm the garlic and release its flavor. Add in the fresh parsley stir to combine. Slice baguette in half, horizontally. Brush the insides with butter. Wrap in aluminum foil and place in the oven at 375F/190C with the lasagna that way it will be ready at the same time! Slice on the diagonal and serve warm. BETH'S CLASSIC HOMEMADE DRESSINGS CLASSIC ITALIAN INGREDIENTS: 4 tbsp (60 ml) red wine vinegar 3 tbsp (45 ml) lemon juice 1 tbsp (15 ml) water 6 tbsp (90 ml) olive oil 2 garlic clove, minced 1 tsp (5 ml) Italian Seasoning 2 tbsp (30 ml) grated pecorino cheese 1/4 tsp (2.5 ml) salt 1/8 tsp (1.75 ml) freshly cracked pepper Serve with: Arugula salad + tomato wedges CLASSIC FRENCH VINAIGRETTE INGREDIENTS: 1 tbsp (15 ml) Dijon Mustard 2 tbsp (30 ml) white balsamic vinegar 3 tbsp (45 ml) grapeseed oil 1 tbsp (15 ml) shallot, minced S + P to taste Serve with: Butter Lettuce+ cheese tray CLASSIC RANCH INGREDIENTS: 1 ½ cup (350 ml) of fat free yogurt 1 cup (240 ml) of low-fat buttermilk 2 garlic cloves 1 tsp (5 ml) celery salt ½ tsp (2.5 ml) garlic salt Fresh cracked pepper 1 tbsp (15 ml) fresh chives 1 tbsp (15 ml) fresh dill 1 tbsp (15 ml) fresh parsley Place in blender and puree Serve with Crudite platter (Cherry tomatoes, snap peas, carrots, radishes) HORSERADISH DRESSING INGREDIENTS: 3 tbsp (45 ml) prepared horseradish 1 tbsp (15 ml) white balsamic vinegar 3 tbsp (45 ml) grapeseed oil 2 tbsp (30 ml) mayonnaise, fat free or eggless works well too 1 tbsp (15 ml) fresh dill, minced 1 tbsp (15 ml) fresh chives, minced S + P to taste Serve on cooled, room temperature roasted potatoes. (Roast 2 lbs (900 g) of potatoes at 425F (218C for 25 mins) CLASSIC CREAMY BALSAMIC VINAIGRETTE INGREDIENTS: 1 tbsp (15 ml) Dijon mustard 1 tbsp (15 ml) balsamic vinegar 3 tbsp (45 ml) grapeseed oil S + P to taste Serve with mixed field greens + sliced pear + candied walnuts + Gorgonzola cheese crumbles. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.