Keri's Eggplant LasangaSubmitted by: KERIG1973
IntroductionI started making Eggplant parm but then looked at the wrong recipe and it turned into lasanga. It was a hit (except my meatatrian husband said use "real" ground meat next time) I started making Eggplant parm but then looked at the wrong recipe and it turned into lasanga. It was a hit (except my meatatrian husband said use "real" ground meat next time)
2 Egg whites
Fiber One Cereal, 45 gram(s)
Amaranth Grain, 2/3 cup
Parmesan Cheese, 6 tbl spoons
Oregano, ground, 1 tbsp
Garlic powder, 1 tbsp
Eggplant, 2 large
Precious Ricotta Cheese, low fat 15 oz
1 jar Muir Glen pasta sauce
Spinach, fresh, 4 cup
2 gloves minced garlic
*Kraft Italian finely shred Moz & Parm cheeses, 0.75 cup
*Morning Star Meal Starter Crumbles, 3 serving
Beat eggs in one bowl, set aside.
Pop Amaranth (check youtube how to pop grain). Add to seperate bowl
Grind fiber one till fine powder. Add to amaranth. Add parm cheese, oregano and garlic. Mix.
Cut eggplant (I peel the skin but you don't have to). in to lasanga style noodles.
Dip into egg then breading, place on cookie sheet. Repeat till all are done. Bake 25 min until tender
While waiting saute spinach with garlic till wilted. Add to ricotta cheese, mix well.
Warm up meat if using Morning star or if using ground turkey make sure it is fully cooked at this time.
Time to layer; put a little sauce on bottom of baking dish.
Add a 4-6 breaded eggplant, add ricotta mix, add meat, a little sauce, eggplant, ricotta, meat and sauce. Add cheese on top. Bake for 20 min in 350 oven.
Makes 10-12 servings depending on size.
Number of Servings: 10
Recipe submitted by SparkPeople user KERIG1973.