Noodleless Lasagna
I tried this recipe last night and it was excellent.........I didn't use the eggplant, not ready for that in my diet yet
Noodleless Lasagna
1 8oz pckg of cream cheese (regular, light, nonfat - whatever)
8 eggs
¾ cup cream (light)
½ cup shredded parmesan cheese
1 tsp. Oregano leaves
1 tsp. Basil leaves
½ tsp garlic powder
¼ teaspoon ginger
4 cups Italian Cheeses (the 3 or 4 cheese package)
1 cup sugar-free tomato sauce (Hunts)
1 ½ cups shredded mozzarella cheese
¾ cup shredded cheddar cheese
½ cup shredded Parmesan cheese
2 lbs ground beef or ground turkey
1 cup sugar free tomato sauce (Hunts)
1 ½ tsp oregano leaves
1 ½ tsp basil leaves
¼ tsp ginger
¼ tsp salt
½ tsp pepper
1 medium sized onion, chopped finely
1 green pepper, chopped into pieces
2 large mushrooms
7 slices of bacon – crispy and crumbled
¼ of a medium sized eggplant, sliced thinly -- optional
4 tbsp olive oil
1 large rectangular baking pan (deep)
Instructions: Preheat oven to 375 F. With an electric beater, beat cream cheese and eggs until creamy smooth and light. Add cream, Parmesan cheese, oregano leaves, basil leaves, ginger and garlic powder. Mix until blended. Add Italian Cheese and mix until blended yet again. Grease rectangular baking pan with oil. Using a ladle, ladle ½ - 2/3 of egg/cheese mixture into the pan and spread evenly throughout pan. Place pan in bottom rack of oven and bake for 20 minutes. While pan is in oven, brown beef or turkey in large frying pan over medium heat. When almost done, add oregano leaves, basil leaves, ginger, salt, pepper and 1 cup tomato sauce to the beef and mix well. Turn heat down to simmer, cover with lid, and let simmer for 10 minutes. After 10 minutes, turn off stove and let meat “rest". Take pan out of oven and let it cool for 10 minutes. Heat olive oil in a sauté pan until hot. Add eggplant slices and cook on each side until browned (just a few minutes). Take out of pan and slice into small pieces.
Spread 1 cup sugar-free tomato sauce over baked cheese mixture. Next, spread cooked meat in pan, covering evenly. Add half of chopped vegetables and bacon and spread evenly over meat. Ladle the remaining cheese/egg mixture over vegetables and top with remaining vegetables and bacon. Place back in oven for 15 minutes. Sprinkle mozzarella, cheddar and remaining Parmesan cheese over top of the vegetables. Place back in oven until cheese is bubbling and/or browned – about 20 minutes. Shut off oven and take pan out. Let cook for 10 – 15 minutes then cut up and serve.
Noodleless Lasagna
1 8oz pckg of cream cheese (regular, light, nonfat - whatever)
8 eggs
¾ cup cream (light)
½ cup shredded parmesan cheese
1 tsp. Oregano leaves
1 tsp. Basil leaves
½ tsp garlic powder
¼ teaspoon ginger
4 cups Italian Cheeses (the 3 or 4 cheese package)
1 cup sugar-free tomato sauce (Hunts)
1 ½ cups shredded mozzarella cheese
¾ cup shredded cheddar cheese
½ cup shredded Parmesan cheese
2 lbs ground beef or ground turkey
1 cup sugar free tomato sauce (Hunts)
1 ½ tsp oregano leaves
1 ½ tsp basil leaves
¼ tsp ginger
¼ tsp salt
½ tsp pepper
1 medium sized onion, chopped finely
1 green pepper, chopped into pieces
2 large mushrooms
7 slices of bacon – crispy and crumbled
¼ of a medium sized eggplant, sliced thinly -- optional
4 tbsp olive oil
1 large rectangular baking pan (deep)
Instructions: Preheat oven to 375 F. With an electric beater, beat cream cheese and eggs until creamy smooth and light. Add cream, Parmesan cheese, oregano leaves, basil leaves, ginger and garlic powder. Mix until blended. Add Italian Cheese and mix until blended yet again. Grease rectangular baking pan with oil. Using a ladle, ladle ½ - 2/3 of egg/cheese mixture into the pan and spread evenly throughout pan. Place pan in bottom rack of oven and bake for 20 minutes. While pan is in oven, brown beef or turkey in large frying pan over medium heat. When almost done, add oregano leaves, basil leaves, ginger, salt, pepper and 1 cup tomato sauce to the beef and mix well. Turn heat down to simmer, cover with lid, and let simmer for 10 minutes. After 10 minutes, turn off stove and let meat “rest". Take pan out of oven and let it cool for 10 minutes. Heat olive oil in a sauté pan until hot. Add eggplant slices and cook on each side until browned (just a few minutes). Take out of pan and slice into small pieces.
Spread 1 cup sugar-free tomato sauce over baked cheese mixture. Next, spread cooked meat in pan, covering evenly. Add half of chopped vegetables and bacon and spread evenly over meat. Ladle the remaining cheese/egg mixture over vegetables and top with remaining vegetables and bacon. Place back in oven for 15 minutes. Sprinkle mozzarella, cheddar and remaining Parmesan cheese over top of the vegetables. Place back in oven until cheese is bubbling and/or browned – about 20 minutes. Shut off oven and take pan out. Let cook for 10 – 15 minutes then cut up and serve.
I make something like that. I make a pan of regular lasagna for the family with noodles and for myself I make it with eggplant. I don't do anything to the eggplant, I just use it sliced and raw. Cooks up very soft and nice.
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