eggplant lasagna
I made this today for my lunches this week. Must say it turned out pretty good!
Uses eggplant and zucchini instead of noodles. However, I made it before using 1/2 ww lasagna noodles 1/2 zucchini. Do whatever suits your fancy
1lb ground italian turkey sausage (I use Diestel 2oz 2.5g F/12 p--not all turkey sausage is created equally, some is just as fatty as pork)
6 oz part skim mozz (use more if you like it really cheesy and don't care about the extra fat)
1 1/2 eggplant cut lengthwise about 1/8-1/4 inch thick
1 jar spaghetti sauce (use your favorite or make your own..I used a jar this time)
1 zucchini or yellow squash, cut lengthwise
1 bag frozen spinach (cooked and drained)
3/4 container part skim ricotta (1 cup?)
mushrooms
bell pepper
onion
brown turkey with onions, bell pepper, mushrooms, then add sauce. Mix ricotta with spinach in a separate bowl. Start layering with meat sauce on bottom, then eggplant/zuchini, spinach, cheese and repeat until you're left with just an open layer on top.
bake at 350 for about 45mins or until it's bubbly, cheese is brown, and veggies seem cooked.
macros from my exact recipe were 8 servings: 13carb, 25Pro, 12 fat, 263 cals
yum yum
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