Lasagna is a go-to dish for our family and, while it’s full of tomatoes and tastes delicious, it doesn’t have that much going for it in regards to healthy eating. (At least, not when you’re eating the gargantuan portions our family serves up.) We wanted to make our favorite lasagna recipe the other week, but also wanted to try to lighten things up a bit, so we decided to do away with the noodles altogether and instead use….eggplant and zucchini!
This dish is so yummy; it doesn’t have the traditional carbs involved and is packed with veggies, so you can go back for more without a second thought. Feel free to pre-roast the eggplant and zucchini ahead of time, but we didn’t and it turned out perfectly, the choice is yours. Regardless, give this a chance sometime and see how much you like it. It won’t disappoint!
1-2 (24 oz.) cans marinara sauce
1 pound mild Italian sausage
2 cups mozzarella cheese, grated
2 cups ricotta cheese
2 large eggplants, cut into thin, long slices
1-2 large zucchinis, cut into thin, long slices
1 egg yolk
1/4 cup fresh basil, chopped, optional
Extra-virgin olive oil, as needed
Kosher salt and freshly ground pepper, to taste
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