What Robin Eats

"A Strong Body Equals a Healthy Mind."

Eggplant Lasagna

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Woke up on cloud nine this morning because Joel said this was the best lasagna he’s ever had. Not sure what could make me more happy! 😇✨🙇🏻‍♂️

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I’m a huge fan of leftovers. Especially when it’s Eggplant Lasagna layered with eggplant, ricotta cheese, cottage cheese, marinara sauce, fresh basil, and lean beef. Most likely going to have this for second breakfast. 🤤🙏🏻🥫

I’m headed downtown for a maternity belt shoot before leg day this afternoon. Feeling so thankful for everyone’s sweet words over the last three weeks with my back pain. All the happy feels, cheers! 🤰🏻

Ingredients:

  • 1 pound lean ground beef (can leave out for a vegetarian version or add a meat substitute)
  • 1 1/2 cup marinara sauce (I used the fat free version from Trader Joe’s)
  • Handful fresh basil, chopped
  • 1 tablespoon dried oregano
  • 3/4 teaspoon salt
  • 1 large eggplant, cut lengthwise into about 6-8 large slices
  • 1/2 cup part skim ricotta (dairy or nondairy)
  • 1/2 cup nonfat cottage cheese (can sub for more dairy or nondairy ricotta cheese)
  • 1 egg
  • 2 tablespoons parmesan cheese (I used a dairy free version)
  • 1/2 cup almond mozzarella cheese shreds (I get mine from Trader Joe’s) 

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Cook lean ground beef on a skillet. Break up the beef and cook for 5-8 minutes or until the beef is no longer pink.
  3. Next add marinara sauce, basil, and dried oregano. Stir until well combined then turn heat to a simmer.
  4. Place sliced eggplant on large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant. After eggplant is done cooking, remove it’s skin.
  5. In a medium size bowl, mix together the ricotta, cottage cheese (or more ricotta), parmesan, and egg until well combined. Once eggplant is done cooking, remove the beef meat sauce from the heat and add 1/2 cup of meat sauce to the ricotta mixture.
  6. To assemble lasagna, spread 1/2 of the beef meat sauce into the bottom of a 9×9 inch baking pan coated with nonstick cooking spray. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle some almond mozzarella on top. Repeat layers again until all ingredients are used. Cover with foil and bake for 40 min. Remove foil and broil for 5-10 minutes or until cheese is bubbly on top. Makes about six servings depending on how hungry you are. 🤤

Author: Robin Plotnik

Robin Plotnik is a certified nutritionist and personal trainer who has a passion for a healthy lifestyle. She has worked in gyms from San Diego to New York City and now works with clients all over the country via her website, www.WhatRobinEats.com. Robin worked as a fashion model, modeling lookbooks, editorials, and runway for over 10 years. When she’s not writing nutrition plans for her clients or creating recipes in the kitchen, you can find her with her baby girl Poppy, her husband Joel, and hairless cat Aero. Robin believes that a strong body equals a healthy mind and hopes to encourage everyone to live a more balanced life.

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