Eggplant Zucchini Lasagna
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:
    Ingredients
    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 8×8 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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