holiday detox (disguised as an eggplant lasagna)


oh my goodness. thanksgiving is way too much.

too much stuffing.

too much pie.

WAAAAAAAAAAAAAY too many potatoes.

this is where about 10 pounds of my 25 pound potato marathon went...

(*note, unless you want leftovers till Jesus comes back, 1 lb of mashed potatoes per person is ENTIRELY too many…even for a group of hungry teenagers. lesson learned.)

i’m totally not a turkey person. like, i eat it, some years, out of obligation.

pass the cranberries my way all day please.

this year we were super blessed to spend thanksgiving with dear family friends that have known ben since he was born.

it was a sweet and beautiful time of fellowship, just like holiday’s should be.

and now the post-thanksgiving clean up ensues.

what to do with leftover pies and stuffing and 10 pounds of mashed potatoes.

and everyone feels like their system is overloaded with sugar and butter and that infamous tryptophan stuff that makes us sleepy after we eat turkey.

solution: vegetables.

enter my most excellent eggplant lasagna.

did you know that green vegetables, like spinach, can actually help the body rid itself of toxins and free-radicals? its genius.

overdid it at thanksgiving? grab some spinach.

or kale for that matter.

this lasagna is all veggie – not a noodle in sight. so it’s great for allowing your system to reboot after all that turkey with stuffing and gravy.

and no taste was sacrificed in the making of this lasagna. it’s the only way i’ll ever get my husband to eat a huge pile of veggies for dinner.

Eggplant Lasagna

you will need…

1 jar of spaghetti sauce

8 oz can of stewed tomatoes, juices drained

8 oz mushrooms, chopped

2 medium green peppers, diced

2 medium yellow onions, chopped

4 cups of fresh baby spinach

1 large eggplant, sliced VERY thin lengthwise

fresh garlic

2 TBSP olive oil

4 cups cottage cheese (side note: i’m totally in LOVE with Kalona Super Natural Cottage Cheese, our co-op had it on sale last week…oh man, best. ever.)

8 oz shredded mozzarella

4 oz shredded asiago

dried basil

dried thyme

heat olive oil in a pan over medium-high heat. saute onions and peppers till the onion turns golden and translucent and the peppers are soft.

add mushrooms and cook for another 3-5 minutes.
stir in tomatoes, spaghetti sauce, and as much crushed fresh garlic as your little heart desires. mine always desires a lot. reduce heat and let simmer for 10-15 minutes to let the flavors meld.

prepare the cottage cheese by adding thyme, basil and (again) crushed fresh garlic to taste.

slice your eggplant VERY thinly and lengthwise, so that it resembles a lasagna noodle.

begin layering the lasagna with a layer of half the cottage cheese, then thin eggplant slices, veggie sauce, spinach, and finish with a layer of half the asiago and mozzarella cheeses. repeat for a second layer.

bake at 400 degrees for around 45 minutes, until the cheese is melty and beginning to turn golden brown on the edges.

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