Quote:
Originally Posted by femmecreole
I also make the eggplant lasagna. Just slice eggplant thin, brush it with a little olive oil and sprinkle seasoning (whatever you like...I use Creole seasoning)...then bake in the oven for about 15-20 minutes until soft. Then build your lasagna as normal using the eggplant instead of noodle. I usually use ground turkey, mushrooms, squash bits, zucchini bits, spinich and whatever else I have in the fridge in the sauce. If I'm feeling lazy, I just use a no sugar added sauce and add to it instead of making it from scratch.
The first time I did this was about a year ago and my husband said never use regular noodles again...it is so much better with the eggplant.
My husband said the same thing. It was just so much lighter than regular lasagna. He said that the regular stuff was ok for once in awhile, but this was much better for just everyday meals.
For my sauce, I take 1 large can of organic crushed tomatoes and 1 can organic diced tomatoes (fire roasted if you can find it)
Saute 1 onion, chopped with 3-4 cloves of garlic. Brown ground turkey, or turkey italian sausage. Add tomatoes. Add whatever veggies you like. We add a 10 oz. pkg of frozen spinach, chopped zucchini and yellow squash, red bell pepper, mushrooms, and carrots. Add 1-2 T. italian seasoning, salt and pepper to taste, a little crushed red pepper if you're feeling saucy and a splash or two of red wine if you've been eating well lately and want to reward yourself. Add a little splenda to taste. Simmer, simmer, simmer for 45 minutes to an hour.
The cheese part, I mix 2 cups of fat free ricotta or fat free cottage cheese with 1 egg. Add dried herbs (italian seasoning, basil, parsley, whatever)
Layer "noodles", ricotta cheese mixture, 1 cup shredded mozzarella, and half sauce. Start another rotation of layers. End with meat sauce. Sprinkle with some great parmesan and bake for 30-40 minutes or until bubbly.
You can also replace the noodles with zucchini slices instead of eggplant. Both are equally tasty.