Covering things in cheese has been a tried and true way to get picky eaters to eat their veggies since the beginning of time.
Even Jesus himself wouldn’t eat his broccoli without his mom covering it in cheese sauce (I forgot what section of the bible that’s in, but look it up!).
Sorry vegan friends, but cheese makes EVERYTHING better.
It’s no secret I’m a big fan of Trader Joe’s. I what I love most about them is their cheese section. With a huge variety, amazing prices, and delicious concoctions (think cranberry goat cheese!), I always find something to ignite my culinary creativity.
And aside from the cheeses, there are also SO many other fantastic finds at TJ’s. I typically go once a week to stock up on essentials, and explore new-to-me treats.
As I was perusing the frozen foods section this past Saturday, something caught my eye…
The bag sat in my freezer for a few days as I pondered what exactly to do with it. Then it hit me…. lasagna! I had picked up some mozzarella on a recent trip to the market, and already had a fridge stocked with a block of Parm and Feta from TJ’s. Perfection in the making! Here’s the recipe.
Grilled eggplant and zucchini lasagna
Ingredients
1 defrosted bag of grilled zucchini and eggplant from Trader Joe’s (you can also go the fresh route and grill your own!)
8 sliceds of mozzarella cheese (like the one you get from the deli)
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
1 can fire roasted tomatoes
1 tsp. evoo
chopped parsley and basil for garnish
Directions Pre-heat oven to 400
1. Using the olive oil, grease a shallow pan (like a glass pie dish or 8 x 8 square pan).
2. Drain the excess liquid from the can of fire roasted tomatoes. Set aside in a bowl.
3. Remove the eggplant and zucchini from the bag and gently pat dry with a paper towel.
4. Begin by layering the grilled veggies in a single layer on the bottom of your dish or pan.
5. Pour 1/3 of the can of tomatoes over the veggies and spread evenly with a spoon or spatula.
6. Layer 4 slices of mozzarella cheese and 1/2 the Parmesan and feta over the mozzarella. Repeat this order one more time to use up the remaining ingredients.
7. Bake at 400 degrees for 20 minutes. If cheese begins to brown too much, cover with aluminum foil.
Let it rest for at least 15 minutes before serving. Sprinkle with fresh herbs if you choose! Enjoy! 🙂
