So the kids were watching a Garfield movie this weekend and suddenly I got a craving for lasagna. That fat orange cat has a way of making you yearn for that cheesy, saucy italian casserole. I decided I would use grilled eggplant instead of lasagna noodles. I haven’t found a gluten-free lasagna noodle that has knocked my socks off so this was my plan B. This plan also hides the veggies in the dish so that my son doesn’t realize he is eating them which is a plus in my book!
2 medium eggplant peeled and sliced into 1/2 inch slices
16oz large curd cottage cheese
1/4 c chopped flat leaf parsley
1 large egg
1 jar of gluten-free pasta sauce
fresh ground black pepper
2 c shredded italian cheese
Brush your eggplant slices with olive oil and then season with salt and pepper. Grill your eggplant slices until slightly softened and you have sufficiently charred both sides. In a food processor combine your cottage cheese, parsley, oregano, egg and salt & pepper to taste and puree until you get the texture of ricotta cheese. Ladle 1/4 c pasta sauce on bottom of 9X13 pan sprayed with non-stick cooking spray. Layer your eggplant, sauce, cottage cheese and then shredded cheese mixture making sure top layer is shredded cheese. Cook in a 350F oven for about 30-40 minutes or until your cheese is melted and bubbly. If your cheese doesn’t sufficiently brown on top turn your broiler on for a couple of minutes, but keep an eye on your lasagna so the top doesn’t burn.
And when you are done you are left with a vegetarian lasagna that even Garfield would love! My son didn’t even know there was veggies in it until I told him 🙂
What’s your trick to get your kids to eat more veggies?