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I’ve been on meal delivery with Cibo Verde for more then three months now. I’ve become so spoiled with having my meals delivered to my doorstep that I’ve forgotten how much I love to cook! So, last weekend, my girlfriend Isabelle and I decided to have our own gluten-free cooking night and damn did we have fun! I ate more than usual, but followed very clean recipes. I was excited to learn today that I actually LOST weight last weekend!

Our main dish last weekend was a gluten-free lasagna. We replaced the noodles with eggplant and zucchini and we used fat-free ricotta and low-fat mozzarella as our cheese. Teamwork in the kitchen allowed us to make a huge batch, lasting us 3 days of food for the two of us plus our company! And I’m happy to say that I never got bored of the dish. I want more now! Follow this easy recipe, indulge, and feel like you’re being naughty without feeling bloated the next day!

Ingredients

• 1 Eggplant
• 3-4 zucchinis
• 1-25 oz jar of marinara sauce (I suggest something with garlic, but it’s up to you)
• 1-2 lbs 99/1% lean ground turkey or 94/4% lean ground beef (size depends upon how many people you want to feed or if you want leftovers)
• 1-15 Oz container of Fat-Free Ricotta Cheese
• 1 Egg
• 1 bag of shredded lite mozzarella cheese
• 1 Can of fat-free coconut or olive oil spray
• salt, black pepper, basil, oregano, garlic powder, and Italian seasoning to taste

Method

Vegetables:

• Preheat oven to 350 degrees
• Cover 2 cookie sheets in baking foil and coat with cooking spray
• Thinly Slice 1 eggplant and 3-4 zucchinis in long, thin strips (about 1/8th inch-thick)
• Spread the eggplant and zucchini on baking trays in a single layer
• Spray the tops of the vegetables lightly with cooking spray
• Bake eggplant and zucchinis for 4-5 minutes. Flip veggies and cook for another 4-5 minutes
• Set veggies aside to cool

Sauce

• Preheat stove-top to medium-high
• Coat a large saucepan in coconut oil or olive oil cooking spray
• Once pan is hot, add ground turkey or beef
• Separate the meat as it cooks
• When meat is almost thoroughly cooked, add marinara sauce and turn down to simmer
• Cover skillet and allow sauce to marinate the meat on simmer for 30 minutes

Ricotta

• beat or whisk the Ricotta with one whole egg. Add salt, basil, garlic powder, oregano, or any other spices you fancy

Arranging the Dish

• Line a 11×15 inch Pyrex dish with aluminum foil and spray with coconut or olive oil cooking spray
• Place one thin layer of the meat sauce on the bottom of the dish
• Add a layer of the roasted eggplant
• Add a second layer of the meat sauce and flatten the mixture with a spatula
• Add the ricotta mixture and make sure to flatten the surface with a rubber spatula
• Add a layer of roasted zucchini
• Sprinkle the low-fat mozzarella over the zucchini
• Bake the entire dish for 20-30 minutes on 350 degrees or until the mozzarella on top reaches a light brown color

Allow the lasagna to cool for 10-20 minutes before eating. Enjoy!

Stay strong, stay happy, and stay healthy!

XOXO

Lo