Egg Plant Lasagna Recipe

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My family LOVES pasta…anything made with pasta! So it’s no surprise that lasagna goes over real well in our house! I guess I should say that we are addicted to cheese too.

This is all fine and dandy…until you are on a diet. Pasta is not really “diet friendly” and it’s something that we have cut fully from our diet…in an effort to cut calories and carbs. So, hubby and I were trying to come up with a way to still make lasagna and thought about using portabella mushrooms in place of the pasta…but the kids would spot that right away. So we decided to give Egg Plant a try and BOOM! It was a great substitute. The texture isn’t too far off and the color matches great!

I made my lasagna as normal, but instead of putting in cooked lasagna noodles, I put in fresh sliced egg plant. (I did cut the purple peel off of it before slicing it!) I just layered it as normal and baked as normal as well. The eggplant cooks up great and my kids were none the wiser.

YUMMY! What foods have you subbed for another and enjoyed? I’ve been trying to “eat right” since last July. I’m down 53 lbs and hubby is down 16. (We are also working out on top of eating right…as I strongly believe it takes both!) Now, if I could just find something that tastes as good as cheese! I’m addicted…it’s so yummy!

My lasagna is layered as such:

Pasta Sauce/HB Meat
Sliced Egg Plant
Ricotta Cheese
Shredded Mozzerella Cheese
Pasta Sauce? HB Meat
Sliced Egg Plant
Ricotta Cheese
Shredded Mozzerella Cheese

I bake at 350 for 45 minutes. The Egg Plant cooks and becomes soft and noodle like! YUMMY!

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