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Old 06-11-2013, 07:07 PM   #70
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Join Date: Mar 2013
Posts: 4

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Height: 5'8"


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

Meat Mixture:

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.
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