Lasagna Pie

Eric has been getting off later in the evening and by the time he is home we are both pretty hungry which has been interfering with our workouts. Who wants to run when they are ready for dinner? So we both snacked before, and laced up our shoes.

I went ahead and prepared dinner for tonight before he got home from work, so there wouldn’t be any excused to skip our workout.

It’s been storming and lightening almost daily; we’ll have blue skies at the start of the run and lightening at the end which scares the beejeebees out of me… so needless to say I picked up the pace on the way home.

During our cool down, dinner baked in the oven! No work required. I needed a night off.

Now for some relaxing, listening to the storm, and reading my book before I fall asleep. Night.

Lasagna Pie
Serves 4

1 medium yellow onion, diced
8 baby bella mushrooms, sliced
1 (14.5oz) can no salt added diced tomatoes, drained
1 small eggplant, very thinly sliced rounds
1 cup mozzarella cheese, shredded
1 egg
1/4 cup half and half or whole milk
lasagna noodles, no cook
3 T tomato sauce
1/4 cup parmigiano reggiano
seasonings: pinch of kosher salt, crushed red pepper flakes, fennel seeds, and dried garlic

Preheat oven to 400 degrees F.

In heated cast iron skillet, saute onions and mushrooms with garlic. As onions begin to soften, add tomatoes and rest of seasonings. Cook few more minutes to incorporate flavors.

Mix 1/2 cup mozzarella, egg, and milk together.

Begin assembling pie. Spread tomato sauce on bottom of round baking dish. Place lasagna noodles on top of sauce, breaking noodles to fit shape of dish, avoiding overlapping noodles. Spread mozzarella mixture evenly over noodles. Layer eggplant and then tomato and onion mixture; repeat. Sprinkle remaining cheeses on top and drizzle thin layer of olive oil to produce a nice golden brown on top of cheese.

Bake 30 minutes in 400 degree F oven. Let cool 5-10 minutes before cutting.

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