Baked eggplant lasagna with spiralized zucchini
Happy Sunday!💁🏻Food prep done✅Meals Portioned out done✅ Then decided to bake this easy meal. 👩🏻🍳👌🏼🔅Baked eggplant lasagna with spiralized zucchini 🔅A delicious lunch for today and portioned out for meals this week. 😋 Planning ahead makes the work week easier to stay on a healthy track. ❤️
Ingredients:
*EVOO
*2 eggplants, sliced
*2 zucchini, spiralized
*1 - 15 oz. container of ricotta
*1/2 - 5 oz. container, BelGioioso grated romano
*1- 5 oz. container, BelGioioso 4 cheese blend cheese
*1 egg & 1 egg white
*Braggs 24 Herbs & spices seasoning
*M&B's garlic & parsley seasoning
*black pepper
*crushed red pepper
*Himalayan pink salt
*Mario Batali’s Neopolitan pizza sauce
*Organic Valley sliced provolone, 4 slices (cut in half)
*2 baking sheets
*1 - 9x13 pyrex baking dish
*2 mixing bowls, rubber spatula, wooden spoon
Directions for roasting the eggplant:
1) Preheat oven to 400 degrees.
2) Line to baking sheets with parchment paper.
3) Wash the eggplant & cut the top & ends off.
4) Slice the eggplant (for a medium eggplant, should be able to get about 6 slices.)
5) Add a little EVOO on the parchment paper.
6) Arrange the slices and season with Himalayan pink salt, M&B's garlic & parsley seasoning, & Braggs 24 Herbs & spices seasoning
7) Roast for about 10-15 until tender.
(While the eggplant is roasting spiralize the zucchini.)
Directions for the ricotta cheese filling:
1) In a large mixing bowl, add the container for ricotta.
2) Add 1 whole egg and 1 egg white.
3) Add 1/2 container of BelGioioso grated romano.
4) Add 1-2 Tbsp. of Braggs 24 Herbs & spices seasoning, M&B's garlic & parsley seasoning, a few dashes of Himalayan pink salt and black pepper, and a dash of crushed red pepper.
5) Mix together and sit aside.
Directions to assemble the lasagna:
1) Arrange the eggplant. (4 should fit in a row and 2 lengthwise to all evenly fit.)
2) Add an even layer of the ricotta cheese filling with a spoon or rubber spatula.
3) Add a thin layer Mario Batali’s Neopolitan pizza sauce.
4) Sprinkle a layer of BelGioioso 4 cheese blend cheese.
5) Add a layer of the spiralized zucchini.
6) Then repeat the layers; eggplant, ricotta cheese filling, sauce & 4 cheese blend.
7) Then add the remaining zucchini, a layer of sauce,
sprinkle the 4 cheese blend, distribute the sliced provolone cheese over the top, and add a sprinkle of romano & M&B's garlic & parsley seasoning.
8) Bake at 400 degrees for about 20 minutes or until cheese is melted.
9) Give a few minutes to cool to avoid burning your mouth & Enjoy! (You can't mess this up. You can use a little more of this or that depending on what you like.)