Monthly Archives: May 2011

Eggplant Lasagna

 

The ingredients:

1 lb. Johnsonville Sweet Italian Ground Sausage

1 lb. Ground Beef 93/7% fat

7 oz. Onions, diced

16 oz. Crimini Mushrooms, sliced

24 oz. Mozzarella, whole milk, fresh (I like to use perilini’s)

2 jars Mezzetta Homestyle Marinara sauce

30 oz. Ricotta, whole milk

4 large Eggs

5 oz. Parmesan, shredded

2 large Eggplant (25 oz.) peeled and very thinly sliced

8 cloves Garlic (1.6 oz.) halved and thinly sliced

1 large Red Bell Pepper (7 oz) chopped

4 Tbsp. Olive Oil

1 Tbsp. Basil, dried

What to Do:

Pre-Heat oven to 375 degrees and have 2 – 9×13″ casserole pans ready

Brown ground beef and sausage in large saucepan, add onions and bell pepper and cook until softened, add marinara sauce, heat through and set aside.

Heat olive oil in another large skillet and saute mushrooms and garlic until soft  and set aside.

Mix ricotta, parmesan, eggs and basil until mixed thoroughly, set aside.

Pour 2 cups meat sauce in bottom of each casserole dish and spread evenly, layer each pan with 1/4 of eggplant slices, spread ricotta mixture evenly over eggplant in both pans, using all of mixture in both pans.

Layer remaining eggplant slices over the top of the ricotta mixture in both pans, divide mushrooms between the two pans and spread evenly over the eggplant.

Top mushroom layer with the rest of the meat sauce, about 3 cups for each pan and spread evenly over mushrooms.

Top with the mozzarella, using half of the cheese on each pan, spreading evenly over the sauce.

Cover each pan tightly with non-stick foil and bake for 45 minutes, remove foil and continue baking for 15 minutes until cheese is slightly browned.

Makes 16 servings, 8 large slices per pan and freezes really well.

Ratios:    Carbs 11%      Fat: 61%      Protein: 28%

Sodium: 1110mg      Fat: 35.67g     Fiber: 2.9g      Net Carbs: 10.69g

Protein: 33.74g      Calories: 525      Veggie Net Carbs: 7.22g

Cauliflower & Ham Au Gratin

The Ingredients:

19 oz Ham, chopped or cubed

4 links Bistro Sensations Spinach & Mozzarella Chicken Sausages

5.8 oz. Leeks (3 med) tops & bottoms trimmed, halved & thinly sliced and rinsed

4 cloves Garlic, Pressed

40 oz. Cauliflower (about 1 1/2 heads) chopped

8 oz. Velveeta, cubed

8 oz. Mozzarella, shredded

4 Tbsp. Butter

1 c. Heavy Whipping cream

pepper to taste

What to do:

Cook cauliflower until soft, drain, mash coarsely and set aside.

Melt butter in large pot over med to med-high heat, add leeks and pressed garlic, saute until slightly softened about 3 minutes, add ham and sausage and stir until heated through.

Stir in Velveeta cubes, mozzarella and heavy cream and stir until melted and creamy. Add cauliflower to pot and combine well.

Pour into a sprayed 9 x 13″ casserole pan and bake at 375 degrees for 45 minutes until bubbly and slightly browned.

Makes 12 servings and freezes well.

Nutritional info per serving:

Sodium: 1117mg     Fat: 21.82g     Fiber: 3g     Net Carbs: 8.54g          VeggieNetCarbs: 4.64g     Protein: 23.13g     Calories: 334

Ratios: Carbohydrates: 14%     Fat: 59%     Protein: 27%

For anyone with an aversion to Velveeta or just cannot take that sodium amount, substitute it with a cheese of your choice.  For example, and I am going to try this next, use 4 ounces cream cheese with 4 ounces of creamy Havarti instead of Velveeta to get that wonderful creaminess that make this dish so yummy.