My version of a quick WLS friendly lasagna
The other night hubby said he wanted lasagna, so I went to the store yesterday and got everything to make one, but with some differences and I thought I would share with all of you. I havent counted up the nutritional stats, and I'm afraid I'm not great at measurements but I think you'll get the idea. Preheat your oven to 375 Take 1 green bell pepper ,1 red pepper and 2 onions and cut into small chunks. spray a pan with a little cooking spray (or us EVOO) and start them cooking. While the veggies are cooking, take 2 egg plants, cut off the ends, and slice lenthwise into long thin slices (you'll use this instead of pasta). Spray a cookie sheet lightly with cooking spray and lay the slices out on it.Spray again lightly and put into the oven. Make sure you keep an eye on your eggplant and once it starts to look like its getting soft turn each piece over and put back into the oven. Remove before it start getting browned on the edges.It will not take long to cook, so make sure to check often and pull out once its done so it can cool. Once your veggies are soft, add a pound of extra lean ground beef (or ground turkey)(I also added some fresh chopped basil, chopped garlic, and some seasonings.) and coo****il browned. Then drain all fat and rinse thoroughly before putting back into your frying pan. Over this mixture add a jar of No sugar added spaghetti sauce (I used Ragu) and put on low to simmer. While your eggplant is cooking and your meat mixture is simmering, in a bowl combine a large container of fat free Ricotta cheese, 1 egg and some low fat italian shredded cheese to taste. Mix thoroughly. Now its time for the fun part! take your slices of eggplant and layer the bottom of a casserole or lasagna dish. Top this with about 1/3 of your cheese mixture spreading it out over the eggplant, then follow with a layer of your meat mixture in the same way. Now repeat with eggplant, cheese, then meat and repeat until you run out of each mixture. Once you've used all of these, add some shredded low fat mozarella over the top and put into your heated oven, cooking until the cheese is all melted and begins browning. Viola! a quick and easy WLS friendly lasagna I thought it was great and hubby loved it too. I didnt even miss the lasagna noodles at all. I think next time I might try with zucchini cut like the eggplant and baked the same way and then alternate the layers. Let me know if you try it, how you like it!
