Eggplant Zucchini Lasagna
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So this is a recipe from the new Fixate show that's included with your all access pass <<----which is the BOMB!! Find the cookbook here: (https://symbioticfitness.com/fixate/)I sort of switched it up a bit because I know my kids don't like ricotta cheese and I had to use jarred spaghetti sauce since I didn't have tomatoes....and I like lots of spices! So here's my recipe:
Eggplant Zucchini Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
So this is a recipe from the new Fixate show that's included with your all access pass <<----which is the BOMB!! Find the cookbook here: (https://symbioticfitness.com/fixate/)I sort of switched it up a bit because I know my kids don't like ricotta cheese and I had to use jarred spaghetti sauce since I didn't have tomatoes....and I like lots of spices! So here's my recipe:

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Ingredients

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Instructions

  1. Heat oven to 350 degrees.
  2. Put evoo into large frying pan and add cubed eggplant, salt and pepper. Cook on medium heat for 3-5 minutes until starting to brown. Then add the jar of sauce and simmer.
  3. In the meantime slice zucchini noodles lengthwise and line bottom of 8x8 pan with slices (uses about 5-6 slices per layer 10-12 total). When I make this again I'll either quarter them and then slice or dice them. We liked the zucchini noodles but my kids had a hard time cutting through them. They liked it up until that point. It may make them a little softer that way but that's ok with me if my kids eat it.
  4. In a bowl stir together the ricotta and cottage cheese and basil and oregano. Use 1/2 the mixture and spread over the zucchini in the pan.
  5. Then spread half the sauce and eggplant mixture over the cheese mixture. Continue with a second layer.
  6. Last add the shredded cheese and cook the lasagna in the oven for 30-35 mins. Cook under the broiler for last 1-2 minutes to brown the cheese on top.

Recipe Notes

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