3 Delicious Alternative Noche Buena Recipes by Award-Winning Chefs

3 Delicious Alternative Noche Buena Recipes by Award-Winning Chefs

 

The holidays are perfectly placed at the end of each year—far from when you first set out to achieve your healthy lifestyle resolutions—to allow you to let loose and indulge in the delectable feastings to come with minimal guilt. After all, the New Year is right around the corner for a fresh list of resolutions.

But really, you don’t need to cheat on your diet to enjoy a scrumptious Noche Buena feast. Here’s an alternative Noche Buena meal that’s as tasty and satisfying as your usual Christmas tradition, crafted by the award-winning chefs of Global Academy.

 

3 Delicious Alternative Noche Buena Recipes by Award-Winning Chefs

 

Five Vegetable Lasagna (low in calories, carbohydrates and saturated fats)

 

 

Yield: 6-8 portions

 

Ingredients:

• Tomato Sauce
  • 2 cans canned peeled tomatoes (390-400 grams per can)
  • 4 tbsp canola oil
  • 1 pc medium white onion, chopped
  • 1 clove garlic, minced
  • 1 tsp dried oregano and dried basil
  • 1 tsp salt
  • a pinch of ground black pepper
• 2 pcs large zucchini, sliced lengthwise (about 1/6” inch thick)
• 3 pcs medium sized eggplants, diced
• 2 pcs red bell peppers, roasted, deseeded and peeled
• 2 pcs yellow or green bell peppers, roasted, deseeded and peeled
• 250g frozen spinach, thawed and excess water squeezed
• 250g mixed mushrooms (button, oyster, shiitake), chopped
• 1 tsp salt
• ¼ tsp ground black pepper
• 150g ricotta cheese, drain excess liquid
• 120g grated mozzarella cheese
• 40g grated Parmesan cheese

 

Procedure:

1. Pre-heat oven to 350F.
2. Prepare the tomato sauce:
   1. In a sauce pot, over low-medium fire, heat up 1 tablespoon canola oil and sauté onions and garlic for 6-7 minutes or until onions are soft.
   2. Pour in the canned tomatoes and stir. Add dried oregano and dried basil. Turn fire to low heat and simmer for 20 minutes.
   3. Season the tomato sauce with salt and pepper. Remove from heat.
3. Spread the sliced zucchini pieces onto a greased tray. Roast in the oven for 10-12 minutes or until it starts to become brown.
4. In a large sauté pan, heat up 1 tablespoon canola oil over high heat.
   1. Add in the chopped eggplant and sauté until it changes in color and becomes slightly soft. Set eggplants aside.
   2. Remove any burnt bits from the pan. Add the remaining 2 tablespoons canola oil and sauté mushrooms until almost dry. Add the spinach and sauté for another 3-4 minutes or until almost all the liquid has dried up. Season with salt and pepper.
5. To assemble, spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange a thick layer of roasted zucchini slices.
   1. Spread all the sautéed eggplant evenly and top with a thin layer of tomato sauce.
   2. For the next layer, spread evenly the ricotta cheese and sprinkle a little grated Parmesan cheese.
   3. Layer the roasted bell peppers by fanning out the pieces.
   4. Spread evenly the spinach and mushroom mixture and cover with a layer of the remaining zucchini slices.
   5. Spread a layer of tomato sauce and top with mozzarella cheese and the remaining Parmesan cheese.
6. Bake in the oven for 35-40 minutes or until bubbly and the top is starting to brown.

Remove from oven and allow to rest for 15-20 minutes before cutting and serving.