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O’Boy Egg Plant Lasagna

By Dana Williams | In General, Healthy Recipes | on January 18, 2015

This is a recipe I have recently been quite fond of. Ask my wife and she will probably say I’ve made it too many times in the last few weeks. That’s fine with me because I could eat it everyday. I can’t take all the credit for this recipe though. A fair amount has to go to my amazing mother, Susan O’Boyle. Trust me,  O’Boy is a good thing in this case. There are lots of lasagna recipes out there; many with a long list of ingredients that can make them somewhat intimidating. I have to admit that I definitely made some addition to mom’s original recipe, but it’s still pretty simple, and most important, it tastes great. And anybody trying to cut down/out gluten then replacing lasagna noodles with egg plant does the trick.

What You Need:

*if you prefer a visual of all the ingredients and basic instructions then see the main photo of this post.

– 2 large egg plants; sliced in long pieces and cut off the skin
– 1 pint of your favorite pasta tomato sauce; I usually go with plain marinara or one with mushrooms and basil
– 1 pint of low fat small curd cottage cheese
– 1-1.5 lbs of cooked ground beef; vegetarians can cut this out or substitute with their favorite protein source
– 1/2 a cup of grated mozzarella cheese
– 3-4 large handfuls of spinach and/or kale
– 6-8 large mushrooms; sliced into equal size pieces
– 2 large carrots; grated
– 2 medium size zucchinis; sliced
– 2 cups of broccoli; cut into small pieces
– 1 large rectangle ceramic cooking dish
– 2 tblsp of olive oil
– thyme and rosemary

Pre-cook oven to 400F

Step 1:
Pour two tablespoons of olive oil into the cooking dish and spread all over the bottom and up the sides. You can use a brush, but I use my clean fingers.

Step 2:
Pour a thin layer of pasta sauce in the dish and spread out evenly.

Step 3: Place slices of egg plant to cover the entire bottom of the dish. Then spread half of the following ingredients over the egg plant; cooked ground beef, cottage cheese, kale/spinach, mushrooms, zucchini, broccoli and carrots. Sprinkle lightly with thyme and rosemary. See photo in upper right of main blog image.

Step 4:
Repeat step 3. Finish by pouring another thin layer of pasta sauce on top. See photo in lower left of main blog image.

Step 5:
Place dish on a rack positioned in the centre of the oven. Cover the top of the entire dish with a layer of tin foil. Cook for 1 hour. Look under tin foil to see if the dish is ready. You can tell this when there’s a strong boil happening around the sides of the dish. Pull out of the oven.

Step 6:
Sprinkle grated mozzarella cheese over the top and place back in the oven. Switch the oven to broil and let it sit until the cheese on top is lightly browned (approximately 3-4 minutes). Remove from the oven and place tin foil back on top. Let sit for 15 minutes before serving. See photo in bottom right of main blog image. Enjoy!


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