Lasagna is one of my favorite Italian dishes. Sadly, it’s quite the dish calorie wise. So I usually think wisely (do I?) before I fill up my plate with a big portion. Like, take lot’s of salad on the side and a responsible portion of lasagna. Ahem. I mean, I try.
Luckily for all of us Italian food lovers out there, there are enough clean and healthy options to keep us going.
This recipe is mouth watering. And I’m sure it will back on the menu in the near future because it was so yum. Me and the boyfriend were mmmm-ing our way through the entire meal last week.
Oh. And it counts as a carb swap. Since we’re substituting the lasagna pasta layers with eggplant layers. Awesome!
So without any further ado, an easy, healthy lasagna look-a-like option:
You’ll need (serves two)
- 2 eggplants, sliced lengtwise
- 1 low fat mozzarella, sliced
- Salt and pepper
- olive oil
- dried ham (prosciutto)
for the tomato sauce
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 4 tomatoes
- A handfull of cherry tomatoes
- 6 sundried tomatoes
- 10 black olives, cut in halve
- 1 tbsp coconut oil
- salt and pepper
- fresh basil
- herbs like oregano, paprika
- Optional: grated parmesan
Preheat the oven to 180°C.
Slice the eggplant in thin layers. Sprinkle them generously with seasalt and put them in a colandor with a heavy plate on top so the moisture can pull. That way they’ll turn out less chewy. Leave them for half an hour. After rinse them well and dap dry with a paper towel.
Meanwhile you can prep the tomato sauce. Braise the shallot until it looks glaze in some coconut oil. Add the tomatoes and let them fry for a few minutes. Add the cherry tomatoes and sundried tomatoes with salt and pepper and some herbs to taste. Leave to simmer. After you can blend the sauce or leave it like that, for a chunky result (most of the tomatoes have allready melted). After add the black olives.
Put a baking sheet on the oven tray and add the eggplant slices with some olive oil sprinkled on top. Season with black pepper. Roast them in the preheated oven for about 10 to 15 minutes.
No start to layer. An eggplant slice, some hot tomato sauce, some mozzarella and dried ham and again tomato sauce.
Finish with parmesan and some basil leaves.