MOCK NOODLES
- 2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
- cooking spray (olive oil spray is best)
- salt and pepper
MEAT SAUCE
- 1 1/2 lbs ground sirloin or 1 lb ground turkey breast and 1 lb ground chicken (or 2 pounds of your favorite)
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 cloves chopped garlic
- 1 red pepper, chopped
- 1 (16 ounce) package sliced mushrooms
- 2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
- salt and pepper
- 1 teaspoon red pepper flakes (if you dare!) (optional)
- 1 cup red wine
- 1 small can of Rotelle tomato sauce
- 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped tomatoes)
CHEESE MIXTURE
- 2 cups low-fat ricotta cheese
- 2 eggs
- 3 cups shredded lowfat mozzarella cheese
- 1/2 cup parmesan cheese
Directions:
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Preheat oven to 425 degrees.
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Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
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Cook slices 5 minutes on each side.
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Lower oven temp to 375.
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Brown meat, season with salt, pepper, and Italian Seasonings and place in a bowl.
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Add red pepper, onion, mushrooms, and garlic in olive oil until cooked (don’t forget to season).
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Add spinach, season, and cook for 5-10 minutes. Please DRAIN any excess liquids!!!!
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Add the meat to the mixture and add the tomatoes, tomato sauce, and red wine. Simmer for 10 minutes.
- Blend ricotta, egg and onion mixture in a bowl. Spray cooking spray in bottom of 9” x 13” glass pan. You can use a smaller pan for a taller lasagna.
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Layer ½ eggplant slices, ricotta, meat, mozzarella and parmesan.
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Repeat.
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Add last layer of sauce, then mozzarella and parmesan on top.
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Cover with foil and bake at 375 degrees for 1 hour.
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Remove foil and bake or broil another 5-10 minutes until cheese is browned.
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Let it rest 10 minutes before slicing, if you can wait that long!
A healthy take on a classic comfort food. Replace pasta with vegetables and never know the difference