The Sweet Life Recipes - Main Fare

Lonnie’s lightened lasagna is perfect for someone who is gluten-free or simply watching their carbs. Using “noodles” made of eggplant and zucchini, this dish saves carbs while delivering a medley of flavors that work together to sing in your mouth. It’s a blend of flavors and textures that are both wildly attention-grabbing and sweetly satisfying.

2 Large Eggplant
2 Zucchini
32 oz Fat Free Ricotta
16 oz Low Fat Mozzerella
1 cup Lowfat Parm Cheese
1 Tablespoon Italian Seasoning
5 oz Fresh Spinach
1 lb Lean Ground Sausage (Venison preferred)
2 jars Marinara

Pre-heat over to 350. Peel and slice Eggplant and Zucchini into approx 1/4" slices. Place a layer on lightly oiled foil. Add salt and pepper then place another layer of foil over the top and place another layer of slices as before. repeat till all slices are complete. Cover with a final sheet of foil and place in oven for 15 min or until it begins to soften. Remove and let cool.

Mix 12 oz Mozzarella, 1 Cup Parm, 32 oz Ricotta, 1 Tablespoon Italian Seasoning, and 26 oz of Marinara in a bowl.

Layer in deep baking dish as follows:
Marinara
Eggplant
Cheese Mix
Meat
Marinara
Eggplant
Spinach (Rinsed and shredded by hand)
Cheese Mix
Marinara
Zuchini
Marinara

Top with approx 4oz Mozzerella Bake for 1 hr uncovered at 350

This dish is low fat, low carb, can be gluten free but check all ingredients for wheat fillers and thickeners.