I cook pretty often, and I try to make things that are relatively healthy. Lasagna is always a favorite around here, but I try to stay away from pasta. In this recipe, eggplant replaces the noodles.
1 eggplant sliced 1/4 an inch (I use organic)
1/2 a small container of ricotta
1/4 a cup of crema
1 cup mozzarella
1/2 lb of ground chicken or whatever meat you like
1/2 jar of good organic pasta sauce
1/2 tablespoon fresh garlic
First sprinkle the eggplant slices with a little salt on both sides. Set on a paper towel and let sit for an hour. This takes out moisture from the eggplant. After an hour rinse eggplant slices and then brown in a pan until soft.
Brown chicken in a little coconut oil. Add about 1/2 a tablespoon of Italian seasoning and a pinch of salt and pepper. Once cooked thoroughly set aside.
Mix ricotta cheese with 1/2 tablespoon of fresh garlic, salt and pepper.
Now it’s time to assemble the lasagna. Pour some pasta sauce on the bottom, then add eggplant, next add the ricotta mixture, chicken, and mozzarella. Repeat this and then top with more pasta sauce and a layer of fresh parmesan. Bake for 45 minutes on 350. Let cool for 15 minutes then serve with garlic toast!