Healthy eggplant lasagna

Have you ever tried substituting your lasagna noodles with slices of eggplant? The taste is truly surprising and excellent! I am certain that this change will be permanent for you as soon as you have tried this recipe! 🍆

Photo Credit Nancy Bordeleau

Ingredients:

• 500 grams ground turkey or ground beef *
• 1 tsp (5 ml) cayenne pepper flakes
• 3 large eggplants
• 250 g 4% cottage cheese
• 2 tbsp (30 ml) tomato paste
• 1 cup (250 ml) tomato sauce
• 1 can (540 ml/19 oz) diced tomatoes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 celery stalk, diced
• 1 cup baby spinach
• 1 tbsp (15 ml) camelina oil
• Pink salt and pepper, to taste
• Fresh basil
• Shredded cheese (optional)*

Photo Credit Nancy Bordeleau

Instructions:

Preparing the sauce:

1. In a saucepan, heat 5 ml of camelina oil over medium-high heat. Add the onion, garlic, celery, and zucchini.
2. Sauté until the vegetables are tender and the water from the zucchini has evaporated.
3. Add the ground beef or turkey and let cook.
4. Add the diced tomatoes, tomato paste, spinach, tomato sauce, and pepper flakes.
5. Season with salt and pepper to taste.
6. Reduce heat and let simmer for 25 minutes or until the sauce is thick.

Grilled eggplants:

1. Preheat oven to 450 F.
2. Cut the eggplants lengthwise into thin slices.
3. Using a brush, lightly coat the eggplants with the remaining oil. Season with salt and pepper to taste.
4. Place the slices on a baking sheet and bake on the top rack for about 4 minutes on each side. Repeat as needed. Set aside.

Assembly:

1. Lower the oven temperature to 375 F.
2. In a lasagna dish approximately 20 cm x 28 cm x 5 cm (8 in x 11 in x 2 in), cover the bottom with a thin layer of sauce.
3. Cover with a row of grilled eggplant.
4. Pour half of the tomato sauce, then cover with another row of eggplant.
5. Then spread the cottage cheese.
6. Spread another row of eggplant and pour the rest of the sauce over it.
7. Season with salt and pepper.
8. Distribute the cheese on top.
9. Bake for 25 minutes or until the cheese is golden and the sauce is bubbling.
10. Garnish with fresh basil.

* Variation: Use grilled Tempeh for a vegan version and use dairy-free cheese.

Photo Credit Nancy Bordeleau

Bon appétit. Health is a way of life!