south beach lasagne ...

iVillage Member
Registered: 02-21-2007
south beach lasagne ...
2
Fri, 07-06-2007 - 1:40pm

ok, in my quest to create meals that fit phase 1 yet still make me happy/not feel deprived (the only way i'll stick with this), i came up w/another good one the other night and have been eating the leftovers for days:

1 large purple eggplant
1 yelllow onion
2-3 cloves of garlic (more or less to taste)
2 large handfuls of crimini mushrooms (probably about a 1/4lb), washed and sliced
1 large handful fresh basil, chopped fine in food processor
1lb extra lean ground beef (4% fat)
6 oz or so reduced fat mozzarella cheese (enough to lightly cover the casserole @ the end)
8 oz reduced fat ricotta cheese (about half a smaller container)
1 16 oz can whole tomatoes, most of the liquid drained.
salt, pepper & some spice islands italian seasoning to taste.
olive oil spray.

slice eggplant into 1/4 inch or so thick rounds, salt, then set in colander to drain excess water (you can weight it with a bowl) for about 1/2 hr to one hour. spray with olive oil spray and put under broiler (or on grill) until grilled/slightly charred. you can put a little garlic on it @ this point too if you're a garlic lover like me. set aside.

dice onion and garlic and sautee in heavy pan 5 mins or so. add xtra lean ground beef and a little salt to taste. when meat is browned, stir in sliced mushrooms. After about five minutes, drain off excess fat, then add the can of tomatoes (don't use much of the liquid because it will make the casserole too runny). you can cut the tomatoes up a bit, but leave them in reasonably good sized pieces. you can add a bit more italian seasoning @ this point, & salt & pepper to taste. simmer sauce for about 5 mins then set aside.

spray a large casserole pan (i used a 9x12 or so baking dish) lightly with olive oil. layer grilled eggplant across the bottom to fully cover, filling in cracks with pieces you cut down to size. over that, layer the meat sauce. over that, spread a layer of chopped basil. over that, dab on the reduced fat ricotta. finally, top it with a very thin layer of the reduced fat mozzarella.

Preheat oven to 375 & bake for about 50 mins. Makes about 6-8 servings.

iVillage Member
Registered: 12-30-2003
Fri, 07-06-2007 - 2:10pm
This sounds so good!! I am no longer on Ph1 but I try to avoid pasta at dinner time so this is a great way to substitute!! I'm going to try it out next week!
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iVillage Member
Registered: 12-30-2003
Wed, 07-11-2007 - 9:44am
I made this last night and my DH and I loved it!
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