It's three hours later, and I am still in disbelief! I can't remember the last time Emmy remained at the dinner table, let alone ate the meal in front of her. It's no wonder she perpetually wakes up famished each morning since her last bit of sustenance came from snack the afternoon prior. But tonight, she did it. Not only did she devour her dinner, but she uttered the words, "mmmm this is delicious!" MULTIPLE TIMES! This milestone deserves a place of honor in her virtual baby book, and I must also document the meal that is responsible for such a momentous occasion!
Once again, I credit Pinterest, particularly the originator of this recipe at
Dashing Dish. I altered it slightly based on what I had on hand:
*Low Carb Lasagna*
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I made this in an 8x8 inch pyrex dish, so the ingredient quantities cater to that size (and they're pretty rough, I kind of eyeballed everything) :-P |
"Noodles"
9 1/8 inch slices of large eggplant
Salt and Pepper to taste
"Meat Sauce"
1/2 pound ground chicken
1 cup of cauliflower florets
1 cup broccoli florets
1/2 onion, chopped
2 cups spaghetti sauce
1 garlic clove, minced
Salt and Pepper to taste
1 Tbsp Italian Seasoning
"Cheese Layer"
1 cup Light Cottage Cheese
1/4 cup parmesan cheese
1/2 cup shredded fresh mozzarella
Heat Oven to 425. Spray cookie sheet with Pam, lay eggplant slices & season with salt and pepper. Roast for 5 minutes on each side, then set aside.
Turn down oven to 375.
For meat sauce: In a large non-stick skillet, brown ground chicken. Add veggies and seasonings, cook until softened. Add spaghetti sauce, simmer for about 10 minutes, stirring occasionally.
For cheese layer: Mix cottage cheese & parmesan cheese.
Assembly: Spray 8x8 inch baking dish with Pam. Layer 1/3 meat sauce, then a layer of roasted eggplant slices, then layer 1/3 cheese. Repeat until dish is full. Top with mozzarella cheese & a sprinkling of parmesan cheese. Bake for about 45 minutes. Let sit for 10 minutes & serve!!
I must admit, this might be part of the reason she was so hungry: