Friday, August 17, 2012

Mom's Eggplant Lasagna

Eggplant appx 3 med size (445 g cooked) (9 green)
2 14 oz cans of diced tomatoes - less than 5 g of carbs per serving (7 green)
1/2 tsp italian seasoning (1 condiment)
1/2 tsp garlic powder (1 condiment)
1.5 packages of Jennie O Hot Italian Turkey sausage  (22.5 oz cooked) (4.5 lean)
16 oz 1 or 2% cottage Cheese (1 1/2 leaner)
1/4 c egg beaters (1/8 leanest)
1 3/4 c low fat Mozzarella Cheese (1 3/4 lean)

Preheat over to 400. Slice the eggplant, sprinkle with salt, put in single layer on parchment paper, lightly salt and bake turning half way. Takes 2 baking sheets. Once done, reduce oven to 350 degrees.

Stir together diced tomatoes, italian seasoning and garlic powder. Simmer over low heat till thickened. About 30 minutes.  Take turkey sausage out of skins and brown, stir in with tomtoes.

In a food processor or blender, mix together cottage Cheese and egg beaters.  Blend until smooth.

In 9X13 in pan spread 1/4 tomato sauce in bottom of pan. Put down one layer of cooked eggplant, spread 1/2 cottage cheese mixture on eggplant, spread 1/2 remaining sauce, sprinkle on 1/2 the mozzarella, repeat.

Bake at 350 for 45 min.

The entire recipe makes:
16 green, 8 Lean, 2 condiments

This recipe makes 8 servings. Each serving is:
2 green, 1 lean, .25 condiments


Tommie said...

I made this last night. Absolutely fabulous. I couldn't find hot italian turkey sausage so I used hot italian chicken sausage. Put tomatoes in blender because we don't like chunks of tomato. I will skip the extra salt next time, sausage is plenty spicy.

Anonymous said...

I want to fix this without the meat and I would like to fix in the crockpot. I'm not the best with experimenting. Do you have any tips or suggestions?

Donnis said...

Tommy the reason for the salt on the eggplant is to draw out the liquid in the eggplant. You could probably go lighter.

Anonymous said...

Made this tonight -- DELICIOUS! Thank you for posting this fabulous recipe! My grocery store didn't have the italian turkey sausage, so I had to use the ground italian turkey hamburger. I also added some fennel (1/8 tsp) to the tomatoes.

artmom247 said...

how long do you cook the eggplant for at 400? I want to make this tonight but don't want the eggplant to be mushy .

Kayla said...

This is my FAVORITE L&G recipe I've tried yet. So very yummy!! Thank you for posting all of your recipes, they have been a lifesaver while on MF!

Jeanny said...

I don't know if you're still checking back here since the last comments are a couple of years old. I'll ask two questions, anyway, and hope.

1) About how thickly do you slice the eggplant?

2) Do you peel the eggplant first?


JodiKap said...

this looks amazing.. I am going to make it tonight.. I also want to know how thick you slice the eggplant. Hope you check the site.. :)

Donnis said...

I slice the eggplant about 1/4 inch. I do not peel the eggplant, it is up to you. The skin can be a little tough. (But the skin is where a lot of the nutrients are.)

Bake it 40 min with the salted. Turning after 20 min.

Kathy Olson said...

Could you use zucchini and yellow squash instead of eggplant?