If you have read this blog for any amount of time you have already figured out that I LOVE pasta. Love it. Live for it.
But, it doesn't love me back. Just ask my waist line (or what used to be waist). So I have been cutting back on my carbs. But I miss lasagna. I miss the cheese and tomato goodness. I miss it!!!
So I decided to lasagna loaded with vegetables and sub out my noodles for eggplant. It was a hit! Even Jason liked it. (And he is far more picky than he will ever admit.)
This recipe is a little involved, but pretty easy.
What you'll need:
1 large egg plant, cut into thin circles
1/2 pound lean ground beef or turkey (or chicken or venison etc.)
2 garlic cloves, minced
1 red bell pepper, cut into strips
2 cups spinach
1 container cottage cheese
2 cups mozzarella cheese ( I ran out and had to use cheddar!!)
One jar pasta sauce or this recipe for homemade
Step 1. Preheat your oven to 350. Place the thin slices of egg plant on an oiled cookie sheet and bake for about 10 minutes. You need to dry them out a little.
Step 2. In a skillet over medium heat, warm up some olive oil (coconut oil works fine too). Cook your garlic for a little less than minute to get the rawness out. Then add in your meat and brown. Throw in your bell pepper at this point and cook until tender.
Step 3. In a food processor combine your sauce and spinach and process until fully incorporated. This will just add some extra nutrition to your sauce. Why not??
Step 4. In a bowl combine your cottage cheese and egg and whisk together.
Step 5. Now, using a LARGE casserole dish or baking pan, line the bottom of the dish with a layer of egg plant. Then layer your ingredients as you would in a regular lasagna, alternating eggplant, meat, sauce and cottage cheese. Then cover the entire thing with mozzarella.
Step 6. Cover your pan in foil and bake at 350 for 30 minutes.
What are some recipes you've experimented with recently?