- 1 medium eggplant, peeled and sliced into thin medallions
- salt, pepper, cooking spray for coating eggplant
- 6 oz soy chorizo OR 2 links italian turkey sausage
- 3 slices 2% skim mozzarella cheese, torn into pieces
- 2 wedges laughing cow cheese (I used Mozzarella & Sun Dried Tomato flavor)
- 1 small can sliced mushrooms
- 1 TBSP reduced fat parmesan cheese
For the marinara sauce, you can use store bought if you want, but I make my own. Using store bought will increase the calories. Here's how I make mine. I only used about 2/3-3/4 of the recipe.
- 1 can diced tomatoes
- 1 small can tomato sauce
- 1 tsp salt
- 1 tsp chili powder
- 1 TBSP each: garlic powder, minced onions, italian seasoning
- Preheat oven to 350.
- Place peeled eggplant slices on a large cookie sheet (in a single layer) sprayed with cooking spray. Sprinkle with salt & pepper, and mist with cooking spray.
- Bake at 350 for 25 minutes, turning once.
- Prepare the sauce by putting all the sauce ingredients in a blender and pureeing.
- Brown the sausage and the mushrooms in a skillet coated with cooking spray.
- When eggplant is finished, spread a little bit of the laughing cow on each slice of eggplant.
- Mist a 9x9 pan with cooking spray. To prepare lasagna layer in this order: about 1/4 of the marinara, half the eggplant slices, half the sausage mixture, 1.5 slice mozzarella, then repeat once more. Top it off with more marinara and then the parmesan cheese.
- Bake at 350 for 20 minutes.
Makes 4 servings.
Nutrition (w/ Chorizo. Adds 10 calories if you use turkey sausage)Calories 170
Fat 9g
Sat Fat 3g
Cholesterol 12.5mg
Sodium 845mg
Potassium 329mg
Carbs 15g
Fiber 6g
Sugars 4g
Protein 11g
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