"Where's the BEEF"???

That is what I expected to hear from the two men eating this featured dish, vegetarian lasagna. Unexpectedly, they both loved it and even had seconds...even thirds!

I was inspired when at the farmers market this weekend with my good friend Marna. I saw the eggplants and I felt they were just screaming for me! "BUY ME"!! As I thought to myself, but what will I do with it? All I could think was eggplant parmesan. So, that was the planned intention. I asked Marna to help me pick a few as this would only be the second time I have ever bought an eggplant in my life. After getting it home, I figured there had to be something more exciting I could do with this beautiful fruit!

Eggplant Lasagna

1 eggplant (1-1.25 lbs), unpeeled, sliced

3 small zucchini, unpeeled, sliced lengthwise

2 cloves of garlic, minced

3 TBSP extra virgin olive oil

salt & pepper

8 oz baby bella mushrooms, sliced

1/2 cup red onion

3 cloves garlic, minced

1 TBSP extra virgin olive oil

24 oz jar of marinara
1 can stewed tomatoes, chopped, undrained

1/2 cup ricotta cheese
1/2 cup cottage cheese
1 egg
1/4 cup grated parmesan cheese

2 cups grated mozzarella cheese
12 whole wheat lasagna noodles

Instructions:
1. Preheat oven to 400 degrees F. Slice eggplant and zucchini in approx. 1/4 inch slices and place on baking dish. Mix 3 TBSP of olive oil with 2 cloves of minced garlic and brush on slices, both sides, sprinkle with salt and pepper. Place in oven for 15 minutes, then remove and turn slices, return to oven for 15 minutes.
2. Saute mushrooms, onion, 3 cloves of minced garlic in large pan with olive oil. Add marinara sauce and stewed tomatoes with juice. Stir and let simmer until eggplant and zucchini is done.
3. Mix ricotta, cottage cheese, egg, and parmesan cheese in small bowl.
4. Place oven on 350 degrees F. Using 9x13in cooking dish, place layer of prepared sauce, then layer 3-4 noodles (slightly overlapping), place layer of cheese mixture, layer of eggplant and zucchini, add layer of sauce, then sprinkle some mozzarella. Repeat layers once more (or until all veggies and cheese mixture are used), place one more layer of noodles, then sauce and top with mozzarella.
5. Sprinkle favorite spices/seasonings on top (I used parsley). Place in oven, uncovered, for 25-30 minutes or until cheese is bubbly on top. Let lasagna rest for 8-10 minutes before cutting. Cut into 12 portions AND ENJOY!!!

Nutritional Info:

1 serving

Cal = 236

Carbs = 23

Fat = 12

Protein = 12 

(low in calories!!)

(most of the fat comes from the olive oil, good fats...don't believe me? check out this link http://www.mayoclinic.com/health/food-and-nutrition/AN01037 )

I was very impressed with how tasty this was and how you do not miss the beef used in the "normal" lasagna! Also, if you want to add even more vegetables, throw in some spinach. I had planned to but forget in the process...oops! The original recipe was found on www.allrecipes.com but what I shared here is my adaptation.

Nutrition Tip:

That pretty purple skin is for more than just looks, it contains a flavonoid called nasunin. Nasunin is an antioxidant and helps protect the body from free radicals and helps the body excrete excess iron (important for postmenopausal women). Other perks include:

Lowers cholesterol

Good source of dietary fiber

Vitamins B1, B6, and potassium

As my friend Marna also mentioned, to help lessen the bitter taste of eggplant, it helps to salt it. You can do this by sprinkling cut eggplant with salt and let it rest for 30 minutes, then rinse off salt if desired. 

Please try and feel free to share comments/reviews/photos!!

And also, thank you to everyone for your encouragement and support!

Peace and love to all of you!