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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Replaced the caloric noodles with healthy low cal Eggplant. :) Ingredients:
1 lb eggplant |
1 medium onion |
3 medium carrots |
1 zucchini |
2 cloves garlic |
950 g marinara sauce |
250 g cottage cheese |
300 g mozzarella |
3 c white mushrooms |
2 c spinach |
250 g lean ground beef |
1 c tomato sauce |
1 tsp cumin |
1/2 tsp oregano |
1/2 tsp basil |
1/2 tsp salt |
1/2 tsp ground black pepper |
Directions:
1. brown ground beef, onions,carrots, zucchini and garlic. Add spinach, cumin, salt, pepper. Pour in marinara sauce and add basil, oregano, and cottage cheese. Add tomato sauce and season to taste, simmering for a half an hour.
2. Meanwhile, cut tops off eggplant and score the skin thoroughly. ( Otherwise it gets to tough/crispy) Slicing either in rounds or the long way. ( Your preference )No thicker then a half inch. Slice mushrooms. Spoon enough tomato mixture to cover bottom of 13x9 pyrex dish. Place a layer of eggplant, then scatter mushrooms over top, tomato mixture, mozzarella cheese. Continue twice more topping the casserole with mozzarella. Bake in a 350 F oven or 180 C for an 1 hour-15 minutes. Let sit for ten, cut n serve. Mahlzeit!
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