Eggplant Lasagna

eggplant lasagna

Eggplant Lasagna

Eggplant appx 3 med size (445 g cooked) (9 green)
2 14 oz cans of diced tomatoes – less than 5 g of carbs per serving (7 green)
1/2 tsp italian seasoning (1 condiment)
1/2 tsp garlic powder (1 condiment)
1.5 packages of Jennie O Hot Italian Turkey sausage  (22.5 oz cooked) (4.5 lean)
16 oz 1 or 2% cottage Cheese (1 1/2 leaner)
1/4 c egg beaters (1/8 leanest)
1 3/4 c low fat Mozzarella Cheese (1 3/4 lean)

Preheat over to 400. Slice the eggplant, sprinkle with salt, put in single layer on parchment paper, lightly salt and bake turning half way. Takes 2 baking sheets. Once done, reduce oven to 350 degrees.

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 tomtoes.

In a food processor or blender, mix together cottage Cheese and egg beaters.  Blend until smooth.

In 9X13 in pan spread 1/4 tomato sauce in bottom of 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 min.

The entire recipe makes:
16 green, 8 Lean, 2 condiments

This recipe makes 8 servings. Each serving is:
2 green, 1 lean, .25 condiments

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