No Carb Lasagna

OK, I admit that it sounds a bit like an oxymoron, since we all know that lasagna is basically a pasta dish in which you layer the large pasta pieces with anything from vegetables to meat. But the main course I made for tomorrow's lunch, aka Shabbat morning, sticks to the layering, but instead of pasta, I used vegetables. You can also consider this a version of moussaka.

So, for the simple instructions, I simply layered the bottom of the baking pan with eggplant. Then I added the chopped meat mixed with tomato paste, chopped onion, garlic and an egg (for easier mixing.) Then I topped it off with squash.

Yes, it's that simple. I baked it until you can see the meat leaving the sides of the pan and smelling great. This heats very easily and can also be frozen.

This is really easy to make, and as you see, with a bake and serve pan, I'm saving on dishwashing, muss and fuss.

This can be called a fancy meatloaf, too. It's all in the labeling...

Meat for Meatloaf, Moussaka, Lasagna etc:
Can be doubled, tripled, halved etc, of course.

• about a pound and a third- I used 600 gram- chopped meat
• 1 medium onion, cut into small pieces
• 1 egg
• 1/3 cup tomato concentrate  (of course you can use fresh, but I was in a rush)
• generous sprinkling of  granulated garlic (of course you can use fresh, but I was in a rush)

Yes, it's that simple, very healthy and always delicious. Beef is tastier than ground chicken IMHO, but some people prefer chicken. If you can get ground turkey, that's good too. 

I don't buy packaged ground meat, of any type. I watch the guy grinding it in the machine, since the packaged usually has additives and junk.

Yes, we had visitors!

Yes, we did, and I even took them to a Hebrew-language shiur by Rachel Ehrlich, who is in charge of Development and Tourism of Tel Shiloh. The famous blogger tnspr569 understood it well. He wants to know Hebrew and makes an effort. I hope he blogs about the issue. He and his friend both admitted that Hebrew is not a required subjects in the yeshivot.

Now I can also tell you what I cooked.

Well, I needed to empty the freezer and still do. There were two things I don't normally use. Turkey necks and chicken schnitzel.

I used the turkey necks in the chulent with potatoes, beans and barley, plus spices. Very easy to make and no exact ingredients. Remember to use a lot of water. The ingredients shouldn't go more than 2/3 or max 3/4 the pot. Then add as much water as you can. Before Shabbat there may be a need to add more, so check early enough so you have time for it to boil.

Besides the chicken schnitzels, actually just expensive chicken breasts, I had lasagna noodles, so I made chicken lasagna! I bet you have never heard of it. Well, until I made invented it, I hadn't either.

• line the pan with a layer of the noodles
• a layer of sliced vegetables; I used eggplant
• layer the chicken
• then sliced onions
• pour lots of diluted tomato sauce on it, but leave some over
• and top it with another layer of noodles
• pour the rest of the sauce and some water

You're better off with more liquid than less, so if in doubt, don't be stingy. Cover with foil and then bake until ready. What's ready? When the noodles are soft and the food seems cooked inside.

I'm glad the boys had volunteered to eat our food.

ps They started off Friday afternoon with lunch, Matzah Brei! We have to finish the matzah before Purim!