Eggplant Lasanga
I took the time today to put together an Eggplant Lasanga.
It is completely noodle-free and uses broiled eggplant slices in place of the usual lasanga noodles. It is also made with ground turkey instead of ground beef, a low sugar spaghetti sauce (Hunts brand), green peppers, fat free cottage cheese, low fat mozzarella and a bit of regular parmesan cheese mixed into the cottage cheese filling. It came out really nicely, although my photos of this one didn't turn out the best, it was kind of watery on the bottom and wanted to keep spreading outward when I would cut a slice to photograph.
*click photo for larger version*
Tracie's Eggplant Lasanga
Makes 14 servings (approx 1/2 cup each)
1 large eggplant, peeled and cut into thin slices
1/2 cup finely diced green peppers
2 cups low fat mozzarella cheese (I used Sargento brand)
1 LB container of fat free Cottage Cheese
2 cans No Sugar Added Hunts spaghetti sauce
1 cup diced tomatoes, drained (I used one seasoned with onions and garlic)
1 pound ground turkey, cooked in 1 tbsp olive oil
1/3 cup Parmesan Cheese (can use more or less as desired)
2 TBSP dried parsley
Preheat oven to 375 F.
Spray PAM on a large cookie sheet and lay eggplant slices in single layer, shake on a small amount of salt and pepper, roast on medium rack until slices are just starting to brown on edges, approx. 10-15 minutes.
Spray PAM on a large cookie sheet and lay eggplant slices in single layer, shake on a small amount of salt and pepper, roast on medium rack until slices are just starting to brown on edges, approx. 10-15 minutes.
Spray PAM cooking spray on bottom of 9x12 baking dish.
Add one 1 to 2 TBSP olive oil in frying pan, add ground turkey and cook over medium heat, breaking up as it cooks and until cooked through.
Drain off any excess fat from turkey into colander (usually little no none in ground turkey). Remove from pan into a bowl and set aside.
Add 1 TBSP olive oil to pan and add your finely diced green peppers and cook over medium heat until nicely softened.
Empty both cans of spaghetti sauce, the drained tomatoes and the green peppers into a medium saucepan and warm on medium heat until hot, I usually let mine simmer at least 15 to 20 minutes if I have added anything extra into the sauce.
Meanwhile combine the Cottage cheese ,Mozarella cheese (reserve 1/2 cup for the top at the end of baking), Parmesan cheese and parsley in a large mixing bowl until it is well blended.
Take your baking dish and cover bottom of dish with some of the warmed pasta sauce, then spread out your cooked ground turkey evenly on top of that. Add all of your eggplant slices in an even layer on top of the turkey. On top of this, add another small portion of your spaghetti sauce, then spoon carefully the cottage cheese mixture on top of this. Add more spaghetti sauce evenly across the top.
Cover with aluminum foil and bake in a 375 degree oven for approx 45-50 minutes, maybe more depending on the strength of your oven, until the lasanga is bubbling all around the edges and the center is hot. Remove from oven and sprinkle the remaining 1/2 cup of Mozzarella cheese evenly across the top and return to oven for approx. 5-10 minutes until cheese is nicely melted and starting to lightly brown.
Remove from oven and let rest for 10-15 minutes before cutting into squares for serving.
Serve with a salad or a side vegetable and enjoy!
Nutrition information, per square... 219 calories, 8.78 g Fat, 11.7 g Carbohydrates, 18 g Protein, 2.57 g Fiber, 5.78 grams sugar, 475 mg sodium.
*Notes*
The next time I make this, I am going to cut back on the amount of sauce I use. I overdid it a bit and the recipe came out a bit too saucy, and I still had about a cup and a half of the sauce leftover to save for other uses.
You could use two pieces of this as a serving for a NON Lapband family member.
You could also customize this any way you want, add some cooked mushrooms, sliced carrots, zucchini or other vegetables to the lasanga, just make sure you add it into your nutrition counts.
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