Eggplant "Lasagna" - South Beach Diet
Style
StylePrep time: 20 minutes
Broil time: 5 minutes
Bake time: 40 minutes
Broil time: 5 minutes
Bake time: 40 minutes
Serves 4 -6 (with a salad)
Ingredients:
1 large eggplant, very thinly sliced – think Paper!
2 tbsp olive oil
1 large onion, chopped
1- 1½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, minced
1 package Italian Veggie Ground Round (340g)
3 cups Tomato sauce
1½ cups lite ricotta cheese
¾ cup fresh basil, coarsely chopped
2-2½ cups low fat Mozzarella cheese, grated
½ cup Parmesan cheese, grated
Directions:
1. In a large skillet over medium high heat, brown the onions, garlic and Italian ground round. Sauté until the onions are translucent and the ground round is cooked through (about 5 minutes or so).
Ingredients:
1 large eggplant, very thinly sliced – think Paper!
2 tbsp olive oil
1 large onion, chopped
1- 1½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, minced
1 package Italian Veggie Ground Round (340g)
3 cups Tomato sauce
1½ cups lite ricotta cheese
¾ cup fresh basil, coarsely chopped
2-2½ cups low fat Mozzarella cheese, grated
½ cup Parmesan cheese, grated
Directions:
1. In a large skillet over medium high heat, brown the onions, garlic and Italian ground round. Sauté until the onions are translucent and the ground round is cooked through (about 5 minutes or so).
2. In the meantime, baste the eggplant slices with olive oil and broil until they are brown around the edges and soft in the center (about 2-3 minutes per side). Remove from oven.
3. Lower the heat to 350°F/180°C
4. Layer the “lasagna” in an ovenproof dish as follows:
• Thin layer of tomato sauce
• Layer of eggplant slices
• Thin layer of grated mozzarella
• All the ground round mixture
• Thin layer of sauce
• All the ricotta, evenly spread over the sauce
• Layer of fresh basil
• Rest of the eggplant (I saved a few pieces for garnish)
• More sauce
• Lots of mozzarella
• Sprinkle some parmesan cheese
• Thin layer of tomato sauce
• Layer of eggplant slices
• Thin layer of grated mozzarella
• All the ground round mixture
• Thin layer of sauce
• All the ricotta, evenly spread over the sauce
• Layer of fresh basil
• Rest of the eggplant (I saved a few pieces for garnish)
• More sauce
• Lots of mozzarella
• Sprinkle some parmesan cheese
5. Bake for 30-40 minutes. The top will be golden and it will be bubbling around the edges.
Serve with salad.
Related links: Food and Drink Recipes South Beach Diet pasta Presto Pasta Night Vegetarian
Serve with salad.
Related links: Food and Drink Recipes South Beach Diet pasta Presto Pasta Night Vegetarian
3 comments:
I love the idea of a no pasta lasagna - tagged and definitely trying this one. Great great great... see how easy I am to please :)
I made this for my vegetarian daughter's 13th birthday party and it was a raving hit. Even the meat-loving macho latino's in the family loved it! They all went back for 2nds. Thank you for this wonderful recipe. I'll be passing it along and using it often.
So glad is was as much a hit at your place as it was at ours.
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