Okay, the title may be a tad misleading. This blog won’t guarantee thinner thighs or a cute butt in a few hours, but it will make you feel that you dished up a meal that won’t land on your hips, thighs or butt with a vengeance.
This recipe is sexy, sassy, and real easy to make.
Best of all it’s guilt-free.
Yes, low-fat, gluten-free, low carb, low glycemic Lasagna.
Have I ever steered you wrong with any of my recipes so far? Say, no, I need an ego boost. LOL
Welcome to another addition of Tasty Tuesday, where I along with my fellow author friends lure you into our kitchen and into our minds when our creativity takes a detour from writing and heads to the kitchen.
I love Autumn. I love the cool air. The changing colors and best of all, harvesting our erotic garden. Starting October to December, it seems it is one long bake-and-cook-a-thon.
It’s been a fun summer in the Robins’ garden, planting the seeds, watching the vegatables grow and of course the innuendos which are now famously known as The Robins’ Erotic Gardening, or as I like to call it, “How to turn your garden conversation erotic.”
I want to thank my husband for this fun, summer project which brought out the innuendo filled banter and brought me out of my shell with all the innuendos flying around.
He’s the gardener in the family. He takes care of the seeding, weeding, watering. I help with suggesting what we should grow, delegating where the herbs should be placed, picking out the designs and color for the little sticks that decorate the garden and I’m there to support all his gardening endeavors.
It’s not that I don’t want to help, but, I can kill a cactus that hardly needs watering and I’m pretty sure I could do serious damage to silk flowers.
He also promised me a rose garden years ago, and has planted roses every year to make for a beautiful scented floral garden.
Thank you, honey. I love you for that…and other things too.
Mind you, he never brings home flowers or roses, he will point outside and say, “Hey, I planted you a yard full of roses.” True. Besides, I don’t like flowers in the house. The scent bothers me.
After harvesting our crop, we’ve jarred our tomatoes, made pesto, roasted peppers, zucchini soup, stuffed eggplant all to be frozen. Actually, I should have said, I made all those things. Mr. Rugged is an outdoors man, since the kitchen is indoors, he isn’t quite comfortable in my zone. Which works out fine for me, he plants it, picks it, I cook it.
For this Tasty Tuesday, I am sharing a great recipe, that is not only healthy but as I said above, takes it real easy on all our beautiful curves.
Plus, everyone loves lasagna, right? If not, well, we need to discuss this.
This lasagna has NO NOODLES, trust me, you wont miss them.
- 4 cloves garlic (roasted)
- 1 leek (finely chopped)
- 2 tsp extra virgin olive oil
- salt and pepper
- 3 cups of tomato sauce
- 4 tbsp chopped fresh basil
- 3 medium zucchini, sliced 1/8″ thick
- 2 cups baby spinach leaves (or you can use frozen spinach, just make sure you drain it well)
- 1 large (or 2 small eggplants)
- 15 oz part-skim ricotta
- 16 oz part-skin mozzarella cheese, shredded
- 1/4 cup Parmigiano Reggiano
- 3 egg whites
- Sea salt & Pepper to taste
Add olive oil to the pan and saute the finely chopped leeks until transparent (about 2 minutes.) Then add tomato sauce, roasted garlic, basil, salt and pepper.
Simmer on low for 30 minutes. Cover. Do not add any liquid, as you want the sauce to be thick.
Pre-heat oven to 375 F
Slice zucchini into 1/8″ thick slices, sprinkle lightly with salt and set aside or 15 minutes.
Slice the eggplant into 1/8″ slices and sprinkle with salt and set aside for 15 minutes.
The salt helps to draw out the excess liquid of these vegetables.
After 15 minutes, blot the zucchini and eggplant slices with a paper towel to get rid of the moisture.
Lightly spray (you don’t need much) the eggplant slices and zucchini with olive oil
If you have a grill or gas grill you can grill the zucchini and eggplant on each side. If not, you can use the oven. Bake each side, for as long as it takes when you see them get a LIGHT golden brown.
Remove from grill or oven, place on paper towel and blot any excess moisture.
In a bowl mix ricotta cheese, Parmesan cheese and egg whites. (if you are using frozen spinach, then drain well and add to the cheese mixture)
Stir cheese mixture well.
Use a 9 x 12 casserole, lightly spray with a non-stick spray.
Spread some sauce on the bottom and layer the zucchini to cover.
Add some baby spinach leaves (if using fresh baby spinach leaves)
Then place some of the ricotta cheese mixture, then top with the mozzarella cheese.
Then layer the eggplant slices, and place ricotta cheese mixture, top it off with mozzarella cheese.
Note: Use the Mozzarella cheese sparingly while covering the vegetables. Just enough to cover them.
Top off with some sauce.
Continue this layering until all your ingredients are used up.
Top with sauce and mozzarella and cover with foil.
Bake covered for 45 minutes.
Remove foil cover and bake for 15 minutes.
Let stand for 15 minutes before cutting.
Your family will love it and they will NEVER MISS those noodles or the meat.
If your family has to have meat, then you can add ground meat or sausage to the sauce.
I hope you give this a try and enjoy it.
Hop on over to my fellow author friends’ blogs and pick up some other wonderful recipes, tell them I sent you. 🙂