IP Lasagna or Eggplant Parmesan
I made this recipe up tonight and it was a big hit. For lasagna use zucchini, for eggplant parm use eggplant.
Layer in an 8x8 pan which you've sprayed with cooking spray:
Thawed frozen grilled zucchini or eggplant
Soften 1 small onion, chopped and 2 cloves of garlic, minced in 2 TBSP olive oil. Stir in 1 TBSP Italian Seasoning (adjust to taste), Salt, Pepper. Add 1 lb. lean ground beef and cook until meat is browned.
In shaker make up 1 packet of Tomato Basil Soup - I used 4 ounces of water so it was a little thick but that wasn't enough, so 5 or 6 ounces might work better.
Stir the tomato soup into the meat. Add 1 to 2 cups of chopped kale or spinach and cook down, stirring occasionally until the kale is soft. Pour 1/2 on top of the zucchini/eggplant.
Place another layer of vegetables on top of the meat. Then add the rest of the meat.
Top with 1 package of the IP Crepe mix, made with about 5 ounces of water. This is the secret ingredient as it acts like a noodle and looks like cheese when it bakes!
Bake for 30 minutes @ 350.