Hand-Me-Down Peppers

[photo courtesy ChuKi]

SPICY SEAFOOD LASAGNA

what
1 small box oven-ready lasagna noodles
1.5 cups thawed shrimp & scallops
3 c. shredded mozzarella
1/4 c. fresh grated parmesan
2 cans of diced tomatoes
1 container low-fat ricotta cheese
4 oz. reduced-fat feta
2 eggs, beaten
2 small eggplants, sliced
3 carrots, chopped
5 oz. fresh spinach, rinsed
1/3 sweet onion, diced
8 oz. mushrooms, sliced
6 cloves garlic, minced
1/2 can pureed pumpkin
handful of small chili peppers, diced
salt & pepper
butter

how

1. slice eggplants into round, 1/4-inch pieces. cover in salt and lay on paper towels for 15 minutes. drizzle with oil and roast on a cookie sheet. 400 degrees, 10 minutes-ish.
2. heat butter in a pan. add garlic and onions. add carrots and mushrooms. cook until cooked.
3. dump diced tomatoes, spicy peppers, and eggplant in a food processor. blend. mix in a bowl with ricotta and feta and two eggs. add cooked vegetables.
4. cook shrimp and scallops in the veggie pan.
5. coat bottom of a casserole dish with tomato-ricotta mixture. add a layer of lasagna noodles, then a layer of pumpkin, then a layer of tomato sauce, then a layer of seafood, then a layer of mozzarella cheese. repeat until the dish is filled. top with parmesan.
6. bake at 350 for about 30 minutes. covered until the last 5-10.

why
leftover pumpkin & lasagna noodles, on-sale diced tomatoes, hand-me-down onions and peppers, cheap seafood at the asian market