Weigh-Low: Eggplant Lasagna Extravaganza!

I love Italian food but I usually avoid it because I don't want to load up on carbs late in the day. But what's better than a hot "feels like home" meal during these cold winter months?

So when I found out you can make lasagna using veggies in the place of noodles, I was ecstatic.

Guided by recipes from foodie blogs Oh She Glows and From University to Retirement, I created my own version of an unbelievably low-cal, low-carb, protein-packed lasagna.

Eggplant Lasagna Extravaganza

1 Large Eggplant (110 cals)

4 Medium Zucchini Squash, yellow and green (120)

1/2 package Jennie O' 99.8% Fat-Free Ground Turkey (300)

1/2 C. Shredded Reduced-Fat Mozzarella Cheese (160)

8 oz Fat-Free Philadelphia Cream Cheese (210)

6 oz Tomato Paste (150)

1/2 Diced Tomato (10)

1/4 Chopped Onion (10)

2 Minced Garlic Cloves

Tbs. Basil

Tbs. Oregano

Directions:

1. Preheat oven to 450.


2. Peel Eggplant and slice into 1/2 inch sections. Slice zucchini squash lengthwise. Bake both on sheets lined with parchment paper for 15 minutes each (will take multiple trays).


3. Change oven to 350.


3. Spray large skillet with Pam and saute onion, tomato, garlic, and turkey till meat is cooked through.

4. In a separate bowl mix fat free cream cheese with 1 tablespoon tomato paste.


5. Add remaining tomato paste and spices to turkey mixture.


6. Now Layer! First Eggplant...


Then cream cheese mixture...


Then turkey...


Then squash...


More cream cheese... More turkey...


Top with shredded mozzarella!

7. Bake for 30 minutes.

Total Calories: 178 per serving, serves 6.

It's so healthy you don't have to feel bad when you go back for seconds.


Buon Appetito!