Low Fat Cheesy Spinach And Eggplant Lasagna Food

SPINACH EGGPLANT LASAGNA

Steps:

• Preheat the oven to 190C/375F degrees.
• Place the sliced eggplant onto a baking tray and brush with the olive oil on both sides.
• With a hot grill, place the eggplant under and grill until both sides are golden (turn over the eggplant once one side is cooked).
• Set aside.
• In a bowl, mix the spinach, ricotta, nutmeg, salt and pepper.
• Put a layer of the eggplant at the bottom of a greased baking dish.
• Spread some of the spinach mixture over the aubergine and cover in a layer.
• Cover this layer with a few spoons of low carb marinara sauce
• Repeat the layers until used up.
• Sprinkle the top with the Parmesan and mozzarella cheese and bake for 30-40 minutes.
• Eat and enjoy!

I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA

Steps:

• Preheat oven to 425 degrees.
• Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
• Cook slices 5 minutes on each side.
• Lower oven temp to 375.
• Brown meat, onion and garlic in olive oil for 5 minutes.
• Add red pepper and mushrooms, and cook 5 minutes.
• Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
• Blend ricotta, egg and Green onion.
• Blend together Mozzarella and Parmesan Cheese.
• Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
• Layer ½ eggplant slices
• Dollop and Spread ½ ricotta
• Layer 1/3 mozzarella/parmesan mixture.
• REPEAT
• Add last layer of sauce, then mozzarella/parmesan mixture on top.
• Cover with foil and bake at 375 degrees for 1 hour.
• Remove foil and bake or broil another 5-10 minutes until cheese is browned.
• Let it rest 10 minutes before slicing, if you can wait that long!

LOW FAT EGGPLANT (AUBERGINE) LASAGNA

Steps:

• Preheat oven to 425°F.
• Slice eggplant about 1/4" thick, spray with non-stick spray.
• Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
• This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
• Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
• Place a layer of eggplant on top of the sauce.
• Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
• Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
• Top off with the rest of the cheeses.
• Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
• ENJOY!

FAST & EASY SPINACH/GREEK YOGURT LOW-FAT LASAGNA

Steps:

• Heat oven to 400°F.
• In medium saucepan heat up vegetable broth.
• Add Greek yogurt and half the cheese to the hot broth.
• Add spinach gradually to the yogurt/broth mixture. Set aside.
• Drizzle olive oil on the bottom of a 13X9 inch baking dish. Spread a small amount of pasta sauce on bottom of dish.
• Add a layer of noodles.
• Spread sauce on top of noodles.
• Add a layer of 1/3 of the spinach/yogurt/cheese broth.
• Sprinkle with 1/3 of remaining cheese.
• Repeat previous 3 directions twice more.
• Bake for 30 minutes covered, then 10-15 minutes uncovered.
• Let stand at least 10-15 minutes before serving.

LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil.
• Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
• Drain water from the noodles and let cool.
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
• Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
• Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
• Mix spinach into ricotta cheese mixture.
• Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
• Place 4 noodles on top of the sauce, overlapping if necessary.
• Spoon 1/3 of the remaining tomato sauce over noodles.
• Spread 1/3 of the ricotta mixture over the tomato sauce
• Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
• Top the lasagna with mozzarella cheese.
• Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.

CHEESY EGGPLANT LASAGNA

Steps:

• Preheat the broiler. Lightly mist a 13x9" baking dish with olive oil spray & set aside.
• Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3-5 minutes per side, or until tender & browned in spots.
• Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
• Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.
• Preheat the oven to 350 degrees.
• Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.
• Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.

LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil.
• Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
• Drain water from the noodles and let cool.
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
• Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
• Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
• Mix spinach into ricotta cheese mixture.
• Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
• Place 4 noodles on top of the sauce, overlapping if necessary.
• Spoon 1/3 of the remaining tomato sauce over noodles.
• Spread 1/3 of the ricotta mixture over the tomato sauce
• Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
• Top the lasagna with mozzarella cheese.
• Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.