Eggplant Lasagna (low carb!)

siriuslestrange1

So I got a nice eggplant at the farmer's market yesterday and started searching for recipes. I found this and immediately decided that I need to make it. I, personally, will be replacing the mushrooms with other veggies since both the boyfriend and I dislike mushrooms. I also plan on using some homemade sauce so I can cut down the sodium. I'm going to use whole wheat fresh lasagna sheets, but you can always use the regular dried lasagna. Or for that matter, you could cut the pasta out all together and add some layers of zucchini/summer squash (cheap and EVERYWHERE this time of year), just make sure to roast and or salt/press/drain both the eggplant and the squash so that your lasagna isn't runny.


http://www.food.com/recipe/eggplant-lasagna-380542?scaleto=4&mode=null&st=true


Anyone else has any other suggestions as how to change it up?

maguariento

Fresh herbs! It needs them, it sounds like. Heck, dry are fine, too. I would hit the veggies with some oregano and basil, and I know my husband would insist on extra garlic. Or maybe stir the herbs into the ricotta? Top with some fresh parsley? I love herbs - adds a lot of great flavors and free on the calorie count (more or less).

I'd do more onions, too. And zucchini is an obvious addition. I wonder about pureed cauliflower in addition to (or in lieu of?) the cheeses for extra creaminess. I'm thinking cut down on the cheeses and add to the veggies... cheese has waaaaay to many calories for what it brings to the table. Think about Greek yogurt (nonfat) - it's my go-to sour cream substitute, which is creamy and tasty.

Other than that, my flavors and veggies are failing me now. We've covered eggplant, zucchini, cauliflower, tomatoes (in the sauce, more is just silly), and you are fungi-haters (bummer!). Though seriously, at some point you may want to try Portobello mushrooms... I was at a dinner when someone asked what the meat in the stew was, and it was Portobellos. Chop 'em fine, start small, and you may just surprise (trick) yourselves!

Thanks for sharing the link - it sounds delish!

siriuslestrange1

Fresh herbs! It needs them, it sounds like. Heck, dry are fine, too. I would hit the veggies with some oregano and basil, and I know my husband would insist on extra garlic. Or maybe stir the herbs into the ricotta? Top with some fresh parsley? I love herbs - adds a lot of great flavors and free on the calorie count (more or less).

I'd do more onions, too. And zucchini is an obvious addition. I wonder about pureed cauliflower in addition to (or in lieu of?) the cheeses for extra creaminess. I'm thinking cut down on the cheeses and add to the veggies... cheese has waaaaay to many calories for what it brings to the table. Think about Greek yogurt (nonfat) - it's my go-to sour cream substitute, which is creamy and tasty.

Other than that, my flavors and veggies are failing me now. We've covered eggplant, zucchini, cauliflower, tomatoes (in the sauce, more is just silly), and you are fungi-haters (bummer!). Though seriously, at some point you may want to try Portobello mushrooms... I was at a dinner when someone asked what the meat in the stew was, and it was Portobellos. Chop 'em fine, start small, and you may just surprise (trick) yourselves!

Thanks for sharing the link - it sounds delish!

Oooo! Good ideas! I didn't even think to mention herbs because I always throw them in without thinking of what the recipe says lol.

I think pureed cauliflower AND greek yogurt added to the ricotta could definitely take it a long way. I'd suggest adding some egg to it as well though, since the addition of veggie to the protein of the cheese will make it less firm. Generally when I make lasagna with ricotta, I mix it with herbs, minced garlic, and 1 egg per cup of cheese. Now I'm wondering about using this combination in my butternut squash lasagna.... SO MANY IDEAS!


Can I just mention that I'm getting in the Fall/Autumn state of mind, which gets me in the cooking state of mind....