Weigh of Life
Feb Group Meeting
I have posted the recipe for the pastaless lasagne on my page under my blog. I didn't know how to put it on here. Here it is:
1# lean ground beef (browned)
8 oz low fat shredded pizza cheese blend
Marinara sauce of choice (read sugar content on label or make your own)
1/2 cup shredded or grated parmesan cheese
8 oz frozen spinach (sqeezed of excess liquid)
2 medium eggplant (sliced thin lengthwise) (I peeled mine)
2 -3 assorted baby summer squash (sliced thin lengthwise)
1 carton low fat cottage or ricotta cheese
1 egg beaten (mix with cottage or ricotta cheese to make layer more firm and less runny)
Extra virgin olive oil
3 cloves garlic
Directions:
Pre-heat oven to 350 degrees. Take about 1/4 cup olive oil and warm in a heat proof container in the microwave. Add whole garlic (to create garlic infused oil) - set aside.
Line a cookie sheet with parchemnt paper. Place eggplant slices on a cookie sheet and brush both sides with garlic olive oil. Sprinkle with salt and pepper. Do the same with the summer squash, be careful not to overlap. Plave cookie sheet in oven and roast the vegetables for about 30-45 minutes until softened.
In a casserole dish, bursh additional olive oil on bottom and sides of dish. Place a small amount of marinara sauce on the bottom of the dish. Begin with a layer of eggplant, then spread a layer of cottage cheese mixture. Next layer some of the ground meat, sauce, and top with shredded cheese.
Next layer, use spinach and squash instead of past. Then add cottage cheese, meat, sauce, and cheese. Continue alternating layers usuing the vegetables instead of pasta. Top with remainder of marinara sauce and cheese.
Bake at 350 for about 1 hour. Let rest about 20 minutes so that juices can firm up before cutting.
Enjoy!
1# lean ground beef (browned)
8 oz low fat shredded pizza cheese blend
Marinara sauce of choice (read sugar content on label or make your own)
1/2 cup shredded or grated parmesan cheese
8 oz frozen spinach (sqeezed of excess liquid)
2 medium eggplant (sliced thin lengthwise) (I peeled mine)
2 -3 assorted baby summer squash (sliced thin lengthwise)
1 carton low fat cottage or ricotta cheese
1 egg beaten (mix with cottage or ricotta cheese to make layer more firm and less runny)
Extra virgin olive oil
3 cloves garlic
Directions:
Pre-heat oven to 350 degrees. Take about 1/4 cup olive oil and warm in a heat proof container in the microwave. Add whole garlic (to create garlic infused oil) - set aside.
Line a cookie sheet with parchemnt paper. Place eggplant slices on a cookie sheet and brush both sides with garlic olive oil. Sprinkle with salt and pepper. Do the same with the summer squash, be careful not to overlap. Plave cookie sheet in oven and roast the vegetables for about 30-45 minutes until softened.
In a casserole dish, bursh additional olive oil on bottom and sides of dish. Place a small amount of marinara sauce on the bottom of the dish. Begin with a layer of eggplant, then spread a layer of cottage cheese mixture. Next layer some of the ground meat, sauce, and top with shredded cheese.
Next layer, use spinach and squash instead of past. Then add cottage cheese, meat, sauce, and cheese. Continue alternating layers usuing the vegetables instead of pasta. Top with remainder of marinara sauce and cheese.
Bake at 350 for about 1 hour. Let rest about 20 minutes so that juices can firm up before cutting.
Enjoy!
