AuthorKevin PetrizioThis is one of those meals that can take a while to make. It's much easier if the tomato sauce is already made and in your freezer. Also, these make great freezer meals. Make several and freeze individually for a microwave dinner.
1. Peel eggplant and cut off both ends.
Cut into ¼ inch planks. 6 planks should be 3 cups worth.
Cook the 6 planks on a wire rack in a 325 degree oven for 20 minutes. You are looking for soft and pliable, not brown and crunchy. The microwave will work also, try for 4 minutes and work from there. When cooked, set aside.
Brown ground beef in a skillet until completely cooked through. Season with a pinch of Italian Seasoning, Morton’s Lite Salt and pepper. Mix with 4oz. of Cottage cheese and divide into 6 equal amounts and set aside when done.
In a baking pan, lay two eggplant planks down side by side.
Spread 1/6 of the meat and cheese mixture on each plank.
Add another plank on top and repeat 2 more times.
After 3 layers are formed, pour ¼ cup of the tomato sauce on each lasagna.
Bake at 350 degrees for 15 minutes until sauce is hot and bubbly.
Add a pinch of Italian seasoning to each and serve hot.
This recipe makes 2 servings
Count each serving as: 1 protein- 2 veggies- 1 fat
Ingredients
Directions
1. Peel eggplant and cut off both ends.
Cut into ¼ inch planks. 6 planks should be 3 cups worth.
Cook the 6 planks on a wire rack in a 325 degree oven for 20 minutes. You are looking for soft and pliable, not brown and crunchy. The microwave will work also, try for 4 minutes and work from there. When cooked, set aside.
Brown ground beef in a skillet until completely cooked through. Season with a pinch of Italian Seasoning, Morton’s Lite Salt and pepper. Mix with 4oz. of Cottage cheese and divide into 6 equal amounts and set aside when done.
In a baking pan, lay two eggplant planks down side by side.
Spread 1/6 of the meat and cheese mixture on each plank.
Add another plank on top and repeat 2 more times.
After 3 layers are formed, pour ¼ cup of the tomato sauce on each lasagna.
Bake at 350 degrees for 15 minutes until sauce is hot and bubbly.
Add a pinch of Italian seasoning to each and serve hot.
This recipe makes 2 servings
Count each serving as: 1 protein- 2 veggies- 1 fat
