My new lasagna...OMG!!!

[blosinlv]

I stopped soaking and salting it and don't notice any difference.

[ggmab]

bump

[AlyCat]

I tried this the other night for the first time. It is AMAZING!! Absolutely loved it..and the boyfriend too who is usually a hamburger/sausage/steak lover! Definetely will make this again and again!!

[Vanilla_luv]

MMMM sooo good!

I cannot believe this is a good thing to eat! Usually good things are BAD!

[startingfresh]

I don't like eggplant, but I'm going to give this a try with zuchinni next week -- trying to get more veggies in my kid as well as me!

[colorlvr]

Hey, could we cut the eggplant LENGHWISE to resemble lasagna noodles a bit more? I'm thinking it might layer a little better too, instead of looking like a caserole?

[CerealJunkie]

I just watched them make Eggplant Parmesan on the Food Network and they cut the eggplant lengthwise and it worked out very well...looked amazing too. They made a tomato sauce for it that as far as I can tell is SBD-friendly. What do you think?

Spicy Tomato Sauce:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper

Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.

[startingfresh]

Okay, I couldn't resist. Bought some zucchini today to make this. I sliced the zucchini lengthwise, sauteed mushrooms and onions and ground beef for the sauce. :O It was so good! My kiddo ate a few bites and then begged me to make the kind she likes. lol ... She said it was good, but apparently it was just too different for her to make all the changes mommy is making. I gave in and made some (well, a quickie version on the stovetop) but really need to find some ww lasagna noodles since she can't tell the diff between ww and white in certain brands. I'm going to have my sister over for lunch on Friday and we'll have leftovers. That's the only way I'll be able to get it all gone! ... Or ... does this freeze well? Hm ... Thanks!

[SurfQueen66]

Bump-Bump-Bump!!!

After reading the whole thread I MUST try this with both eggplant and zuchinni! I never had any eggplant until I got on the beach.

[tdan]

after all of the rave reviews I purchased the ingredients for this recipe and plan on making it tonight. I have a couple of minor questions.

[b]You slice the eggplant prior to soaking in saltwater, right? [/b]

[b]Does the skin of the eggplant taste bad?[/b]

I have noticed that some people have asked if you remove the skin or not. My wife is a very picky eater and if this doesn't taste good she may never eat eggplant again. Thanks in advance for any help offered.

Dan

[colorlvr]

I don't peel or treat the eggplant (soak, salt, none of that) at all. I just slice it lengthwise and put it in the lasagna the way I would use noodles. The only thing I noticed is that sometimes it becomes watery, but you can actually pour the water out after the lasagna cools. Every once in awhile I make it and there is *no* water, so I haven't found the pattern. You see, I do it a little different every time.

[prettyinpink]

Has anyone tried making this with squash... I made the mistake of buying squash today.. I'm so mad because I really wanted to make this for dinner tonight, but I don't want to make it if it won't trun out..

[firmbinos1]

THANKS SOO Much for the recipe...Made last night and was very impressed. Mine was not watery at all. I let my sliced eggplants sit with salt for 30 mins then rinsed very well with cold water and pat dry with paper towels. Followed the rest of the recipe exactly but I did use 3 eggplants instead of 2 eggplants. THIS WAS GREAT! It was also my first time tasting or cooking with eggplant and is definetely a keeper.

[ami]

White Lasagna- P1
Ingredients

1 lb ground beef (lean)
1 cup celery, finely chopped
1 cup onion, finely chopped (I used less than this actually)
1 garlic clove, minced
2 tsp basil
1 tsp. parsley
1 tsp oregano
1/2 tsp. salt
1/2 tsp pepper
1/2 cup fat-free half and half
3 oz. fat-free cream cheese, cubed
8 oz. 2% reduced cheddar cheese, shredded
16 oz. fat-free cottage cheese (I use large curd)
1 egg, beaten or 1-cup eggbeaters
12 oz. mozzarella cheese, shredded
1 lb. eggplant, skinned and sliced

Procedure
Brown ground beef with celery, onion & garlic. Drain fat.
Stir in spices.
Stir in half-and half and cream cheese.
Cook and stir over low heat until cream cheese is melted.
Remove from heat.
Combine cottage cheese and egg. Set aside.

Layer 1/2 of the sliced eggplant in a 13 x 9 baking dish.
Top with 1/2 of the meat mixture. Top with 1/2 of the cottage cheese mixture.
Top with 1/2 mozzarella and cheddar cheeses.
Repeat layers using remaining.

Bake at 375 (uncovered) for 30 - 35 minutes.
Let stand 10 minutes before serving (this is important-it allows it to firm up).

Serves: 6

[Phatty Duke]

I've never eaten eggplant in my life, but based on the rave reviews here I'd like to try it...could someone describe the taste as best as you can...thanks...the eggplant alone, I mean...not the entire dish.

I love Classico Tomato & Basil spaghetti sauce...ingredients: tomato puree (water, tomato paste), diced tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), onion, olive oil, salt, basil, garlic, garlic powder, spices, and soybean oil.