Monday, March 10, 2008

Eggplant, Chevre and Feta Lasagna

Most lasagna is bad, but when it's good, it's actually good. Plus it lets you indulge your secret soft spot for grade school cafeteria food.

Much like having the daughter you always wanted after a few boys, we'd made some perfectly good lasagnas lately, but this one I really love. The trick was a better sauce, fully roasting the eggplant, enormous fresh noodles from Capone Foods, and choice of cheese.

Why does everyone use ricotta and mozzarella for lasagna? I know bland cheeses are really cool right now, but in time people will remember that more flavorful cheeses are more flavorful. Feta and goat go a long way in making lasagna, which is often as dull as a wooden spoon, sharp and interesting.

Also, we finally put some beef in it.

Stumble Upon Toolbar