Mom's Eggplant Lasagna
Yield:
8 Servings
Per Serving:
2 Green 1 Lean 0.25 Condiments
*Entire recipe makes:
16 Green 8 Lean 2 Condiments
Ingredients
- Approximately 3 medium-sized eggplants (445 g cooked)
- 2 14 oz cans of diced tomatoes- less than 5 g of carbs per serving
- 1/2 tsp Italian seasoning
- 1.5 packages of Jennie O Hot Italian turkey sausage (22.5 oz cooked))
- 16 oz 1 or 2% cottage cheese
- 1/4 egg beaters
- 1 3/4 low-fat Mozzarella cheese
Directions
- Preheat oven to 400°.
- Slice the eggplant, sprinkle lightly with salt, put in a single layer on parchment paper, and bake, turning halfway. Takes 2 baking sheets.
- Once done, reduce oven to 350°.
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 tomatoes.
In a food processor or blender, mix cottage cheese and egg beaters. Blend until smooth.
in 9x13 inches pan spread 1/4 tomato sauce in the bottom of the 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 minutes.
