I love pasta. That has probably been the hardest thing I had to admit when I started tracking my macros and trying to stay within certain limits. I loved pasta so much that I was eating WAY too many grams of carbohydrates per day.
But giving up pasta doesn’t mean I have to give up the yummy flavors of Italian foods. I just need to figure out some healthy swaps for the noodles.
Well I already made some spaghetti squash lasagna, but I wanted to figure out another way to enjoy the flavors of lasagna without using spaghetti squash.
What can I use? Of course! Eggplant. Eggplant pairs so well with the flavors traditionally found in Italian foods, why wouldn’t it work well?
And when I made this recipe, it turned out so well, I wanted to keep eating it for days. YUM! I know you will enjoy it as well. This is a completely vegetarian meal, but you could add in a meat of your choice to the sauce.
No Noodle Lasagna Stacks
- 2 medium size eggplants, sliced into 1/2 inch slices
- 3 servings of homemade marinara sauce, or 1 jar of sauce of your choice
- 1 T olive oil
- Italian Seasoning
- 1 cup mozzarella cheese (I used reduced fat)
- 1 cup cottage cheese (I used fat free)
Heat oven to 425 degrees. Place the sliced eggplant on a greased cookie sheet or a non-stick cooking mat. Brush both sides with olive oil and season with Italian seasoning and salt. Bake for 20 minutes, flipping the slices 1/2 way through cooking.
Reduce temperature of oven to 350 degrees.
While oven is cooling, make your stacks. First, mix all of the cottage cheese with 3/4 cup mozzarella.
Place one slice down as the bottom layer. Add marinara sauce and cottage cheese/mozzarella mix. Layer with another slice of eggplant. Repeat to create 3 layers. Make 9 stacks.
Bake for 15 minutes and with 5 minutes left, top with remaining mozzarella cheese.
Remove from oven and serve with a salad.
One serving is 3 stacks and the macro count for one serving is:
- 13 grams fat
- 27 grams carbohydrates
- 27 grams protein