Add chopped eggplant, garlic, salt and black pepper; cook, stirring often, until eggplant has softened, about 5 minutes. 3. Pour in wine to deglaze pan, scraping up any brown bits at the bottom of ...

2 jars (15 oz. each) Private Selection™ Basil Pesto Alfredo Cream Sauce, divided; 1 package oven-ready lasagna noodles (approximately 15 noodles) Fresh parsley, chopped (optional) Directions. Preheat ...

3. While the eggplant is cooking, prepare the pesto mayonnaise. Combine 1 cup of the arugula, the basil, walnuts and garlic in a food processor. Pulse until combined, scraping down the sides as ...

1. Brush a 9-inch square baking dish with oil. 2. In a food processor, pulse the carrot, celery, and onion until finely chopped. 3. In a wide, deep skillet over medium heat, heat the 1 tablespoon ...

Presto! Start with that pesto in your fridge and end with dinner. Traditional pesto is made with basil, pine nuts, and parmesan cheese. These days, you can find pesto made with a variety of greens ...

12 (¼-inch-thick) slices grilled Japanese eggplant 5 (¼-inch-thick) slices grilled sweet onion, such as Walla Walla or Maui 1 (8-ounce) ball whole-milk fresh mozzarella, thinly sliced and ...

Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna. No-noodle eggplant lasagna ...