Eggplant Veggie Lasagna
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| Thu, 06-28-2007 - 9:56am |
I made this lasagna last night and it was so DELICIOUS and filling!
Ingredients:
Eggplant
Marinara sauce (I made mine from scratch with peppers, onions, garlic and canned tomatoes)
10 oz. package Frozen Spinach, drained really well
1 1/2 lb ricotta
1 lb mozzarella
1 egg
freshly grated parmesan
frozen peas
pesto sauce
broccoli, blanched and cut to resemble "shreds"
Grated carrots
zuchini, grated
First I prepared the sauce. Next I "bleed" the eggplant by cutting it into 1/4 inch slices and salted both sides on a paper towel. Let rest for 30 minutes. Meanwhile, I mixed 1 1/2 lbs of fat free ricotta with the drained spinach, egg and ff canned parmesan (to help bind it together). I also mixed a little fresh pesto into the ricotta mixture to give it a lot of flavor. To make the lasagna, I put a little sauce on the bottom of the pan. Placed slices of eggplant over the sauce. Then I spread a thick layer of the ricotta mixture over the eggplant. Topped with more sauce and sprinkled the: peas, zucchini, broccoli and carrots. I like to sprinkle freshly grated parmesan over the top before I added the layer of ff mozzarella. Repeat until you get to the top (I made about two layers.) So yummy and full of veggies and good protein.
| Sat, 03-08-2008 - 5:42pm |
| Sat, 03-08-2008 - 7:24pm |

