My husband and I have made a vow to eat a lot more heatlhy this year we have both alreay lost weight and I have
been experimenting with making more vegetable filled meals. A local store had eggplant on sale and I also had some zucchini, I also had some lasagnia noodles that I have had for a long time so I decided to use them all up and make a vegetarian lasagnia.
Healthy Vegetarian Eggplant Lasagnia
1 eggplant peeled and cut into long strips about 1/4 inch thick
1 zuchini cut the same way
1 tablespoon olive oil
3/4 teaspoon salt
2 garic cloves chopped finely
1 28 oz can diced tomatoes
1 small can tomato paste
1 large green bell pepper, seeded and chopped in to small pieces
1 tablespoon Italian seasoning
1 teaspoon garlic powder
10 sheets of lasagnia boiled but still a tiny bit firm
1 cup of lowfat cottage cheese
4 tablespoons grated parmesan cheese
You will need two cookie sheets and 1 baking dish. Spray them all with non stick cooking spray.
Place the zucchini on one baking sheet and the eggplant on the other. Lay them out in layers not over lapping one another, if they touch our over lap a tiny bit that’s OK. Sprinkle the salt on both of the pans, remember you only have a little salt so you are only putting a little salt on these, be careful not to use it up too quick. Bake both sheets of vegetables in a 400 degree oven for 15 minutes. You can boil your lasagnia noodles at this time as well.
In a nonstick frying pan add the oil and cook the garlic for just a moment before adding the diced tomatoes make sure you pour all the juice in there too, also add the can of tomato paste, bell pepper, Italian Seasoning, and garlic powder. Let the mixture simmer for about 10 minutes, stirring occasionally.
Pour 1/4 of the sauce in to the bottom of your baking dish. Place 5 lasagnia sheets on top of the sauce. Spread half of the cottage cheese on the noodles, then add half of the strips of eggplant and zucchini on top of the cottage cheese. Place the other 5 noodles on top of the zuchini and eggplant. Then top those noodles with the rest of the cottage cheese and then top that with the remaining slices of zucchini and eggplant. Pour the remaining sauce evently over the top and sprinkle the parmesan cheese evenly over the top.
Lower the heat in the oven to 350 and bake for 30 minutes. Allow to set for about 5 minutes after you take it out of the oven before slicing.
Then slice in to even sized pieces.
Note: This recipe is my own creation any likeness to any other recipe is purely coincidental.