Thursday, August 8, 2013

Pasta-less Lasagna Recipe (sort of...)

Ok, I know I'm not the only one who loves Italian food but doesn't want the carbs from pasta. Soooo, I threw together a recipe using no pasta. I use the term "recipe" loosely because as anyone who knows me knows I never follow a recipe to the T and if I'm winging it, I don't write it down. It drives my husband crazy, because we never get the exact same meal twice.

Here's how I feel, though, food is a feeling, you just have to go with it. I find that I improvise a lot depending on 1. my mood and 2. what's in my pantry/fridge/freezer....

Anyway, I came home from work and I knew that if I didn't use the eggplant that I got the other day, then I'd be throwing it away. Jon has been asking for pizza lately, so I thought lasagna was a good compromise. This could also easily be a vegetarian meal if you omit the ground turkey.

So here it my best attempt at a recipe (this makes 4 generous servings could be 6 if served with a salad or something):

Pasta-less Lasagna

Sauce Mixture (throw it all in a skillet minus the sauce and cook until meat is cooked thoroughly, you may need to add a splash of olive oil for a little fat. Once the mixture is cooked, add the sauce and heat through.)
1/2 lb Ground Turkey
1/2 Medium Onion Chopped
4 oz (or 1/2 package) Sliced Mushrooms
1/2 Chopped Frozen Spinach (or 1 Cup Finely Chopped Fresh Spinach)
1/2 Chopped Broccoli Florets
1 Jar Classico Tomato Sauce
2 Cloves Minced Garlic
Salt & Pepper to taste

Cheese Mixture (while the above is cooking, mix all of the following ingredients together in a mixing bowl and set aside.
1 Cup Low-Fat Shredded Mozzarella (set aside about a 1/4 cup or so for the top of the lasagna)
1/2 Cup Part Skim Ricotta
2 Cloves Minced Garlic
1/2 Tbsp Basil (I used the stuff in the squeeze tube found in the produce section)
Mrs. Dash Tomato Basil Blend, Oregano, Salt & Pepper to taste

Pasta Replacement
1 Medium Eggplant Peeled and Sliced into Faux Lasagna Noodles (not too thick)

Preheat oven to 375. Take a baking dish (I used 9x9) and add a layer of the sauce mixture, then a layer of raw eggplant "noodles", then smear a layer of the cheese mixture on top of the eggplant then another layer of sauce. Repeat until you have either filled your pan or run out of ingredients. Top with a final layer of sauce and a layer of mozzarella cheese. Bake until cheese is nice and brown!

Ok, here's a secret, you don't want the eggplant sliced to thin because they will over-cook and be to mushy, but you downy want it sliced too thick because it won't get done. There's a fine line, but you do still want it to have a little bite so it mimics al dente pasta. It's also nice because this lasagna recipe doesn't get watery which is sometimes a problem with lasagna.

Enjoy and feel free to improvise! Live a little!!

to the moon and back,

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