Just wanted to share a recipe that I created the other day. Not only was it super healthy, but it was incredibly delicious as well.
I started with some grilled eggplant. To me, the secret to eggplant is to brush both sides with olive oil and salt it slightly.
Use some nice marinara that is low cal, low fat, low sodium. Or just use canned tomatoes and spice them up (do a quick saute with olive oil, onion and garlic, s&p, red pepper). For the cheese part, I used all low fat cheeses - ricotta, Parmesan and cottage, one egg and pepper, garlic and onion powder.
Ok, I'll start over.
Line the bottom of a 11x13 pan with the tomato sauce. Then layer thinly sliced eggplant, portabellas, zucchini, red onion, ONE layer of whole wheat pasta. That's where you save the calories. Then glob on some of the cheese stuff. Then more tomato sauce and another layer of veggies. Top with a light sprinkle of low fat mozzarella cheese.
Bake at 350 for 35-45 minutes. I like to cover with foil.
Now, you can enjoy a nice piece of guilt-free, tasty lasagna. I am not sure of the exact nutritional content because I don't really care to be that exact, but this was dang good and pretty good for you.
Whole wheat lasagna noodles
Low fat ricotta cheese (about 1/2 cup)
Low fat cottage cheese (not daisy, BLECH) (about 1/2 cup)
Low fat Parmesan cheese (about 1/4 cup)
Low fat mozzarella cheese (about 1/2 cup)
Egg - one whole (I am sure you could use just the white)
Jarred marinara or canned tomatoes - entire jar!
Zucchini - one large
Mushrooms - one package
Eggplant - one medium
Red Onion - 1/2 medium
MISC: Olive oil, pepper, onion & garlic powder, foil
Other suggestions: Spinach, Kale, Shredded Carrots. Vary the cheeses for a sharper or milder taste.
Have fun with your veggie lasagna!