Wednesday, February 2, 2011

Eggplant Lasagna

We have been awful at keeping up with blogging, it is a lot more time consuming than we ever thought!  Plus the cord for the laptop is unusable, so having to go all the way to the office to use a computer really puts a damper on things.  We are determined to catch up and get back on track so expect a few posts!!

D was craving some lasagna.. odd because he says he doesn't really like lasagna.  However, we are right smack in the middle of The Revolution at our gym.  Therefore, NO pasta!  What do you do when you can't have pasta in your lasagna?  You look toward eggplant of course!  (We had many other ideas of what to use, Shiratki noodles layered, spaghetti squash, etc.. but settled on eggplant.)  It turned out great and neither of us missed the noodles.  I actually think we liked it better!  

Here is how we made it.  First, brown some ground turkey (or whatever kind of meat) with onions and garlic.  

Blended some fresh tomatoes with the pasta sauce to keep the nutrition stats better!  Yes, I know from our blogs title you'd think we didn't eat tomatoes.. and we really don't eat them often.. and when we do they have to be cooked or in D's case garden fresh.  Please don't top our salads or sandwiches with tomatoes!  EWW...

Mix sauce into browned meat mixture and simmer for about 20 minutes.  We also added fresh basil because they had some on sale at the store that day.

Next, cut eggplant into thin disks.  (I left this task to D.. I sometimes cannot be trusted with a knife!  Ask my nurse friend that had to come save me once.. THANKS SKY|!!)

Create lasagna layers, sauce, eggplant, cheese (we used fresh mozzarella), and to mine I added some fat-free cottage cheese and spinach.

Bake at 350 deg F for about 30 minutes covered and then 10 to 15 minutes uncovered.  ENJOY!!!

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