Hi everyone, and happy Sunday! I just arrived home from yet another death defying workout with Scott Samuels, and the gang at PushDT/Xtreme marshal arts and fitness! I needed to workout this weekend extra hard considering I have been eating wondrous things, like low carb eggplant lasagna and Mexican food, 2 days before I film the Honda commercial I landed that shoots on Tuesday! YIKES! 😉 You play, you pay, and I certainly went through the workout wringer this morning! I hope you have all had the most fantastic week and a great weekend. I am posting this awesome, tasty, EASY recipe today and hope you make it! I made a giant pan and am still enjoying the fruits of my labour with all of the leftovers!
Ingredients:
- 4 eggplants
- olive oli (enough to brush each slice of eggplant before you roast them)
- Sea salt and pepper
- Marinara Sauce ( I used 2 Jars of Organic garlic/basil pre-made sauce)
- 1 tube of light Italian Turkey sausage
- 4 cups Ricotta cheese
- 3 eggs
- 1-2 cups of grated Parmesan cheese
- 2 cups grated Mozzarella cheese
- 1 clove minced garlic
- 1/2 finely chopped onion
- 1 bushel chopped basil
- 1 bushel chopped Italian parsley
Instructions:
- Preheat oven to 350 degrees F.
- Slice eggplant into thin strips (I used my mandolin to ensure they were all the same width) and place on your baking sheets. Brush them with olive oil and sprinkle them with salt and pepper. Roast the eggplant slices in the oven at 350 for about 10 min. or until the eggplant is tender.
- Prepare marinara sauce, ( so heat marinara in a pot) OR if you are including the turkey sausage add it to the deep pan you browned your sausage in.
- NOTE: if you are using the Turkey sausage meat, take a separate frying pan, and brown the meat. Then add it to your marinara sauce after it is nice and toasty, and make sure to use a deep enough pan to avoid spilling.
- Next, in a separate bowl mix Ricotta cheese, Eggs, Parmesan cheese, chopped garlic, onions, parsley. Make sure they are all blended together nicely.
- Prepare a lage baking dish with nonstick cooking spray and begin layering lasagna as follows:
- Sauce, Cheese mixture, eggplant… over and over in that order until you use up all the ingredients.
- Lastly top with the grated Mozzarella cheese.
- BAKE UNTIL BUBBLY (about 30 min)
Lastly, ENJOY!
Until next time,
Health and Love,
Lisa