Because you can totally eat a deliciously cheesy dinner and control your waistline, it just has to follow my 4 magical words: “WATER FIRST VEGGIES MOST (TM)”
Recipe Serves 4-6
Ingredients: 1 Box Explore Cuisine Lentil Lasagna Noodles 1 Large Eggplant 2 Bags of Frozen Organic Spinach 2 Organic Eggs 1 1/2 Cups of Part Skim Ricotta 2-3 Cups of Marinara Sauce (Homemade or I like the Trader Joes Tomato Basil one) 4 oz. of Part Skim Shredded Mozzarella Cheese Garlic and Onion Powder (optional) Fresh or Dried Chopped Oregano or Basil (optional)
Directions: 1. Preheat oven to 350 degrees. 2. Fill a large pot with water and bring up to a boil. 3. While water is heating, slice the eggplant into 1/4-1/2″ disks and lay out over a pan lined with tin foil or parchment paper coated in olive oil spray. Sprinkle the eggplant with a tiny bit of salt and let eggplant slices sit on the tray (you will begin to see the eggplant “sweat” and release water at the surface- very cool!) 4. Defrost the 2 bags of spinach in a large microwave safe bowl. You could also defrost it the night before in the refrigerator, if you remember. Squeeze out all of the excess liquid from the spinach using a cheese cloth, kitchen towel, or your hands. 5. To the boiled water, add lasagna noodles for just 2-3 minutes so they become rollable. Towel off the sweaty eggplants and pop into the oven for just 2-3 minutes to soften them further. 6. To the drained spinach, add the eggs and ricotta, and any spices you like such as garlic, onion, basil, and oregano. Mix to combine. 7. Take out the lasagna noodles and separate them. To a large baking dish, add a little marinara on the bottom. Next, lay out a lasagna noodle, spread a thin layer of the spinach mix, then roll up and place in the dish. Repeat. 8. Take out the eggplant, and make a sandwich with the spinach filling (seen below). 9. Top both dishes with some tomato sauce and cheese and bake for about 20 minutes until cheese gets bubbly.
Olivia’s outfit says all…
Nutrition Breakdown: For 2 Lasagna Roll Ups and 1 Eggplant Stack: 385 Calories, 26g Protein, 37g Carbohydrates, 8g Fiber, 15g Fat