I Have Lost My Noodle!

My lasagna noodle, that is! Lasagna has always been one of my very favorite foods. I love everything about it - the sauce, the cheese, the noodles, the way it all unites and forms a big, tasty, Italian party in my mouth! Mmmmmmmm, Mmmmmmm ... Oh, sorry, I got lost in those yummy thoughts! I have always enjoyed making lasagna for my friends and family. It is probably my most requested dish. However, as a personal trainer, group fitness instructor, and fitness studio owner, I know lasagna is not exactly a healthy meal. But why, tell me, why should I and all I love be deprived of so much bliss? I made it my mission to make a healthier version of this delightful dish. I think I have discovered the mother lode of goodness and would like to share it with you! I used eggplant in place of traditional noodles and Portabella mushrooms in place of meat. Please keep in mind, while this version is much healthier than the standard lasagna we are all used to, it is still lasagna and should not be a daily staple. For those of you following the Little Black Dress plan, this would be a great cheat meal.

Ronda's Vegetarian, Low Carb Lasagna

Ingredients:
2 Medium Eggplant
1 Onion
2 Tablespoons minced garlic
Portabella Mushrooms - I used four caps
Veggies of choice - I used 1 green pepper and 2 purple peppers (it's what I had on hand, a red sweet pepper would work nicely), and some fresh spinach.
2 16 Oz Cans Low Sodium Tomato Sauce*
1 Small Can Low Sodium Tomato Paste*
1 32 oz Can Low Sodium Whole Tomatoes - crush by hand or with wooden spoon
2 Tablespoons Italian Seasoning - No Salt Added
1 Cup Low Fat Cottage Cheese
Low Fat Mozzarella or Italian Blend Cheese
2 Eggs
Parmesan Cheese Blend (Optional)
*Note: You can use a low sodium, preferably sugar-free pasta sauce instead.  
Directions:
Preheat oven to 400°
Peel eggplant and slice length wise in 1/8 to 1/4 inch strips 
Place on parchment lined cookie sheet and roast for 5 minutes each side.
Reduce oven to 375°

Chop mushrooms, onion, and veggies

Heat two tablespoons Extra Virgin Olive Oil
Add garlic, mushrooms, onions, and peppers (any other veggies)
Add Spinach - if using

Add tomato sauce, tomato paste, hand crushed whole tomatoes, and Italian seasoning. Bring to boil and let simmer 30-45 minutes.
While sauce is simmering combine cottage cheese, egg, and mozzarella.  I also added a little Parmesan blend cheese. I did not put exact measurements on the mozzarella and Parmesan as I probably use a little less than most people. 

Arrange layer of roasted eggplant in bottom of lasagna pan, cover with 1/2 of sauce, followed by cottage cheese blend, add another layer of eggplant, cover with remaining sauce, and finish with mozzarella.

Cover with aluminum foil and bake at 375° for 45 minutes. Remove foil and continue baking for 15 minutes. Remove from oven and let set 10-15 minutes before serving.

If you try it, please comment and let us know what you think.  
Do you enjoy trying new, healthier recipes?

I Have Truly Lost My Noodle!

For this week only - purchase a five or ten class pass special and receive an additional free class! Just mention "noodle" when you make your purchase and you will receive two free classes with a Five Class Pass and three free classes with a Ten Class Pass purchase! Must purchase by Friday, October 23rd

Have a FUN, FIT Day!
Ronda