I absolutely LOVE this recipe. Have made it several times & it is great. DH loves it too. Freezes well.
Great substitute for lasagna!
Ingredients:
2 large eggplants, sliced (the thinner the slices, the faster it cooks)
2 large tomatoes, sliced
8 to 16 ounces if mushrooms, sliced
1 medium bell pepper, sliced
half cup green onion, chopped (or regular onion thinly sliced)
1 small container of low fat ricotta cheese
1 large container of low fat cottage cheese
1 teaspoon minced garlic
salt and pepper to taste
1 can/bottle of no sugar added spaghetti sauce
1 packet of Splenda or other artificial sweetener
1/4 cup parmesan cheese, grated
1/4 cup romano cheese, grated
4 tablespoons of parsley flakes
2.5 cups of mozzarella, shredded (more is okay!)
Preparation:
Layer the eggplant, tomato, mushrooms, bell pepper and onion in the bottom of a lasagna pan.
In a mixing bowl, combine the ricotta, cottage cheese and garlic. Mix until it has a consistent texture.
Spoon mixture on top of the layered vegetables. Try to spread it evenly across the pan.
Open can or bottle and mix in 1 packet of Splenda or other sugar substitute, then pour sauce evenly over mixture.
Sprinkle grated cheeses across the length of the pan.
Top with an even layer of mozzarella. The mozzarella will form a "lid" to help trap steam and cook the vegetables thoroughly.
Scatter parsley flakes on top of mozzarella for a little color and flavor.
Bake at 425 degrees for one hour, or until eggplant is soft and pliable.
Use a knife to cut the mozzarella to allow steam to escape and let it sit long enough to cool a little and allow it to set.
Serving Suggestions:
This is enough food to feed a small army. :-) It is a wonderful legal substitute for lasagna without using whole wheat noodles.
Rissa
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