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Vegetarian Eggplant Noodled Lasagna (Stage 3)
INGREDIENTS:
  • -
    • ½ medium eggplant thinly sliced
    • 2 cups Beyond Beef Beefy Crumbles(Can sub turkey, beef or chicken, if desired)
    •  16 oz. Nancy’s low fat cottage cheese
    • 1 jar Monte Bene tomato basil tomato sauce(Note: you will not need the whole jar)
    • 6 cups spinach
    • 1 tsp olive oil
    • ½ large onion, diced
    • 3 garlic cloves, chopped
    • 2 cups crimini mushrooms, roughly chopped
    • 1 cup shredded low fat mozzarella cheese
    • 1 tsp oregano
    • 1 tsp basil
    • 1 tsp garlic powder
    • ½ tsp onion powder
    • ¼ tsp salt
    • 1 ½ tsp chia seeds
  1. Sauté onions and garlic w/olive oil and salt. Once onions are translucent, add the chopped mushrooms. Mix in the Beyond Meat brand Crumbles (or other lean ground meat if desired), sauté for another 3-5 minutes.  Add the spinach, cook on low heat until all the spinach has wilted.  Once cooked, set aside.

  2. While veggie mixture is cooking, blend the cottage cheese with the basil, oregano, garlic powder and onion powder until creamy. Mix the chia seeds into the cheese blend, allow to sit.

  3. Lightly salt and grill the eggplant slices to help draw out the moisture.

  4. Start to layer your lasagna. In an 8x8 baking dish, add ½ cup of tomato sauce on bottom of baking dish.  Lay down a layer of the cooked eggplant. Cover the noodles with a layer of the cheese mixture; follow that with a layer of the meat/veggie sauté, enough to cover. Then pour another ½ cup of the marinara sauce; spread evenly to coat and repeat the process (eggplant, cheese, meat/veggie mixture).  Should give you about 2-3 layers depending on thickness.  End with the noodles, a final ½ cup layer of tomato sauce and sprinkle mozzarella cheese. 

  5. Bake in the oven at 375 F for about 20-35 minutes. Remove and allow to cool and settle for at least another ½ hour.  Best served the next day for all the flavors to meld. Cut into four servings.

Prep Time 00:20; Total Time 00:40 - 00:55; Calories 368; Carbohydrates 23 g ; Cholesterol 25 mg ; Fat 14 g ; Fiber 8 g ; Protein 38 g ; Saturated Fat 5.5 g ; Sodium 866 mg ; Recipe Yield 4 servings

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