Thursday, September 23, 2010

Eggplant and zuchinni Lasagna

Class . . . today we are going to talk about your colon.

Just kidding.

Not really. We are going to talk about something that directly affects your colon.

How many fruits and vegetables are you eating?

To find out how many fruits and veggies you should be eating visit

Honestly most Americans don't eat anywhere near the amount of vegetables that they should.
Ever since the "invention" of fast food back in the 50's people have gradually slacked off in their consumption of  veggies.

Eating gluten, corn, and soy-free limits, okay eliminates the ability to eat fast food. I personally find this to be a blessing. I used to eat a lot of fast food. At least a couple times a week, including eating out at different regular restaurants, but when my family went gscf (gluten, corn, and soy free) that all ended. Since then we haven't eaten out in 2 years. Now we eat fruit, vegetables, home baked bread, whole meats, real food. It's the best thing we've ever done. I could never go back.

You know what is the best thing about eating fibrous foods? Everything gets easier, if you know what I mean. ;) Plus, you lose weight, your skin has a healthy glow, and you have more energy. Where's the bad?

Now I'm not saying you have to eat salads every day, (even though I do) vegetables can be made into just about anything. Stir fry, casseroles, cauliflower can be steamed and whipped like potatoes, crudites with dip, in an omelet, celery and nut butter, zucchini pasta, and lasagna. Yesterday I made vegetable lasagna for the first time  . . . EVER. I made it with eggplant and zucchini. It was delicious! Even my 12 year old little sister went back for seconds. It was that good. Hopefully you think so too.

Eggplant and Zucchini Lasagna

2 large eggplant
3 zucchini
1 large bag Skim mozzarella cheese
7 cups Tomato Sauce ( I used a combination of Hunts crushed tomatoes and diced tomatoes)
1 1/2 Tbs Italian seasoning ( I make my own using equal parts oregano, basil, and marjoram)
1 1/2 tsp Fennel seed
1 medium can sliced black olives
1 c. shredded Parmigiana Reggiano

1. Peel and slice the eggplant and zucchini, bake on a baking sheet lined with foil for 20 minutes at 400F degrees.

2. Mix sauce, seasoning, and fennel in a bowl.

3. Combine mozzarella and Parmesan cheese.

4. Layer the eggplant, zucchini, sauce, cheese, and olives. I started with a little sauce, then eggplant, sauce, cheese, olives, zucchini, sauce, cheese, olives . . . . until you fill a large baking pan.

5. Bake at 400F for 35-45 minutes or until all veggies are mostly tender.

Check this and other recipe at Simply Sugar and Gluten free


Miz Helen said...

We love eggplant and to pair it with the zucchini is a great combination.
Thank you...

Amy @ Simply Sugar & Gluten-Free said...

I happen to love can have a meaty quality to it when cooked the right way. :) Thanks for linking up to Slightly Indulgent Tuesdays. I'm so glad you have you as part of our round-up.

Sending hugs!

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