Eggplant Lasagna

I had a crazy evening! After work got out at six I intended to go to the gym but decided at the last minute to go home and make dinner! I made a lasagna from scratch and went on a fast jog when it was in the oven.

(Side note...I ran nearly three miles in 23 minutes...HA!)


So here is what I did:

1) Slice 1 eggplant and toast in the oven at 425 for 15 minutes.
2) Brown some ground beef (the leanest type!) and some chopped onion.
3) Slice mushrooms and saute with olive oil, thyme and basil.
4)Layer the lasagna with eggplant slices, ground beef, mushrooms, ricotta and marinara sauce. I did two layers and used everything up. Then I added some Parmesan on top.

I tried to keep the meal really lean but I did use full fat cheese! There is something about fat free cheese that is just NOT good.


While I waited for the lasagna to finish cooking (because my run was that fast!) I did some vacuuming and took down a load of garbage and two loads of recycling. Then at eight I sat down with dinner and watched Biggest Loser. I am still watching as I write this! Rulon, the gold medalist just went home. Sad!

Have a good week and eat healthy!