My new lasagna...OMG!!!

[onthelose]

Made this last night, and everybody, including non-SBDers said it was fabulous. I used eggplant in place of the noodles in lasagna. I swear, it was just as good, even better than the real thing. Here's what I did:

Ingredients:
2 large eggplants, sliced into 1/3 inch rounds
olive oil mixed w/ italian seasonings
16 oz ricotta
1 egg
parm cheese (use your judgement...i like a bunch, go figure)
2 c mozz
prepared spaghetti sauce ( i use legal jarred sauce mixed w/ extra tomatoes, mushrooms, peppers, ground sirloin, and ground turkey italian sausage)

brush eggplant w/ olive oil mixed w/ italian seasonings and brown them in a pan or under the broiler (I actually did both)
meanwhile, mix ricotta, egg, and parm
in casserole dish layer:

sauce, eggplant, 1/2 ricotta mix, 1 cup mozz, sauce, and repeat. i topped it w/ a little more parm.

Bake at 400 until bubbly.

I cant tell you how delicious this was. That amount was enough for 3 adult meals (including a salad), 2 children's meals, 2 lunches the next day, and 1 BIG leftover serving for later in the week.

Let me know if you try it!!!

[jonalisa]

Sounds awesome!
Will try it this weekend when I go food shopping.
Thanks

[annecolorgreen]

Did you peel the eggplant? Sorry...I've never tried it or cooked with it.

~~anne

[Lisa_Why]

Is this P1 friendly?

I LOVE lasagna, and if I could make a tray of this, it would keep me dinner and lunch happy all of P1 week 2!

*crosses fingers*

[Zumba]

It looks phase one friendly to me. Just make sure that there is no added sugar in you spaghetti sauce. Also, I would probably cut down the cheese a little bit. 2 cups of mozz plus the Ricotta plus the parm is a little bit too much to me. I bet you wouldn't even notice if you cut it down a bit.

[vickil]

OK, I'm sold. Do you or don't you peel the eggplant? I'm betting no.

[CSC]

I'll be vising my folks this weekend and I think I'll make this for them. I'm trying to get my dad on this diet, he needs to lose probably 130 pounds. Thanks for the recipe!
CSC

[nyctrends]

i have to try this !

[onthelose]

i didn't peel the eggplant. i think it held together better that way. i believe its p1 friendly, as long as the sauce is legal and the cheeses are part skim. About it being a lot of cheese, i actually didn't use the whole back of mozz, and it was fine. its still a good bit of cheese altogether, but when you divide it into as many servings it made, i estimate it to be about 1/4 cup mozz, and 2 oz ricotta. more than most meals, but not too terribly bad. i do agree, that you could leave some out, and probably not miss it though. i have one more leftover serving at home, and i can't wait!!!

[java]

i made this eggplant lasagna and loved it.

i found however that next time i make it, i will do it on the weekend instead of starting at 6:30 in the evening after working all day.
didnt end up sitting down to eat dinner till about 8:45 - 9:00.

also, next time i make it i think i might use 3 eggplants instead of two so i can overlap them just a bit in the pan. (just my preference)

all in all it was a really good recipe.........thank you!

java

[busybee]

did you use a 9x13 size pan? also, how long do you broil the eggplants for before they're considered "done" enough to layer?

[ldeea]

how much is one serving?

[lesnchasi]

Thanks for the lasagna inspiration. I too love lots of cheese in my lasagna, but I mixed up sharp cheddar, mild cheddar, monterey jack and the italian blend of cheeses. I am sure it ended up being more than 2 cups, but I made a big roasting pan of it. I also made my own sauce with no sugar added tomato sauce, tomato paste and lots of celery, bell pepper, mushrooms, garlic and green onions. Basically I made it like I make my lasagna with eggplant instead of noodles. It was wonderful, ricotta was a little difficult to spread evenly on the eggplant. I usually put spinach in my sauce, but I forgot this time. I have plenty of leftovers for those days when I don't want to cook. My non south beach dieters are starting to eat with me so I have had to increase the amount I cook now the recipes are so good.

[Aisho]

I made this recipe but substituted zucchini instead of eggplant.

[mamamia06]

A good idea when making "Eggplant Lasagna", or as I've known it, "Eggplant Parmesan" is to soak the eggplant in salt water for about an hour before cooking with it. This takes the bitterness out !