With Trent and I both eating healthy, we have been scouring for recipes to try that fit our new lifestyle. Tonight we had lasagna without noodles and very little cheese. We both really liked it, but agreed we would modify it a bit to add a little something extra to it. If anyone is interested, her is the recipe, with what I would add as mods:
PASTA-LESS LASAGNA
- 2 tbsp EVOO
- 1 large onion
- 3 cloves garlic
- 2 28-oz cans whole plum tomatoes
- 9 – 10 basil leaves, torn (or more, up to you!)
- 2 small to medium eggplants, thinly sliced
- 1-2 cup sliced mushrooms
- 2-3 cups fresh leafy spinach
- Salt and ground black pepper
- 2 1/2 cups ricotta cheese, skim milk
- 1/2 cup (about a handful) chopped flat-leaf parsley
- 1 egg yolk
- 3/4 cup grated parmesan cheese
- 3 cups shredded mozzarella cheese
Preparation:
Preheat oven to 375.
Place a large skillet over medium-high heat with about 2 tbsp EVOO. Add the onion and garlic to the pan, and sauté until tender, 5-6 minutes. Add in the tomatoes, basil, some salt and pepper. Using a wooden spoon or a potato masher, crush the tomatoes up to make a chunky sauce. Bring up to a simmer and reserve the sauce warm. The sauce will remain wet, but add a mixture of one T corn starch mixed with 1/4 water and add to sauce to thicken if necessary.
(I would add this) In a separate pan, quickly saute mushrooms and spinach until just tender, and reserve.
In a large mixing bowl, stir together the ricotta, parsley, egg yolk, parmesan cheese, some salt and pepper.
Ladle about ¼ of the sauce into the bottom of the lasagna pan. Lay down enough eggplant slices to cover the bottom in a single layer. Add about half of the mushroom and spinach mixture. Top about ¼ of the ricotta mixture and repeat another layer of eggplant. Continue assembling the lasagna in that order until you’ve used up all the fillings, ending with red sauce. Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil. (I could only do one layer of cheese mixture, but it worked out fine to do sauce-eggplant-cheese-eggplant-sauce-mozzarella).
Bake the lasagna for 30 minutes with the foil on, then remove it and continue baking for another 15 minutes until the eggplant is tender and the cheese is browned.
Monday, 3/29 Meals:
Breakfast: Flax waffle, almond butter, honey (the usual); decaf coffee
Lunch: Salmon fillet with herbs, broccoli raab, water
Dinner: Lara bar