Wednesday, October 2, 2013

EGG Lasagna!

The headlines: 

Lasagna makes me feel like a lump.

This doesn't.

Plus it's crazy good.


Honestly, I actually don't love lasagna.  But BP (that's the husband) dies for it!  I dunno, am I alone when I say I eat it and it just makes me feel like a lump of clay!?  I actually kind of can't stand food that makes me feel like a lump of clay.  Pancakes do that.  Nothing like feeling a big block of concrete in your belly.  Back to the point.

This doesn't do that.  And the husband, like's it better than traditional lasagna.


It's a bunch of tangy tasty good but light and lovely on your tum at the same time.


The beauty of this recipe is that it also shows you how easy it really is to make your own pasta sauce (or gravy if you're from Jersey! wink.)  Actually, if you're from Jersey you don't need the sauce part.  Pretty sure you got that.    

Here's what you need:
olive oil
4 (or more, I always do a ton) minced garlic cloves
italian seasoning
2 cans (15 oz each) diced tomatoes
1 large can crushed tomatoes
1/2 grated cup parmesan cheese (again, i always use more of this too)
salt and pepper
8-9 large eggs
large/medium casserole dish or 4 ramekins

In my house we do lots of organic, I know it's pricier and I pick and choose but I definitely do eggs organic.  Also, Costco also has a great line of canned organic tomatoes.  $5.99 for 8 cans.  That's cheaper than non-organic at any grocery store!  You gotta get them!    


Here's what you do:
Pre-heat oven to 350 degrees.  Place olive oil in large saucepan.  I use a super sized one.  Add garlic, cook, stirring until it turns slightly golden.  Add tomatoes and half the parmesan.  Also, a little Italian seasoning throw in some salt and pepper... bring to a boil.  Reduce to a simmer, cook and stir.  Until thickened.   Taste and decide if it needs any more seasoning.  First of all -- AWESOME - you have your own pasta sauce to use for anything!  How easy was that.


Now you're pretty much done.  Bake it 1 of 2 ways.  Individual, large ramekins or one big cooking dish, like what a typical lasagna would go in.  Either one you take a little more than half your sauce and place it in the dish (es)... crack your eggs, either 2 per ramekin or all of them in your baking dish.



Add more pasta sauce on top of the eggs and sprinkle with remaining parmesan cheese and/or add more!!



Then place ramekins on a cookie sheet and bake 25-28 minutes, turning halfway through or place entire casserole dish in oven and bake for closer to 40 minutes. Check to make sure it's done by shaking it a little - if it doesn't jiggle like raw eggs - it's probably done!  



Add some crusty bread (or BP loves his tabasco) and you're good to go!  Tastes just like normal lasagna but without the heaviness of pasta... enjoy.