Monday, August 15, 2011

Meatless Monday: Eggplant and Mushroom White Lasagna

Happy Meatless Monday! As most of you remember, I have been trying to incorporate more meatless meals into my diet. I always feel better (full without being weighed down) after a good vegetarian meal, but this doesn't mean I have made the switch permanently yet!

For those of you who are trying to do the same, I modified a recipe I found on the Whole Foods website and it was an instant success! If you prefer meat, you could always add some shredded chicken breast to this recipe! 

Eggplant and Mushroom White Lasagna
Serves 5, Modified from Whole Foods 
4 cups Eggplant - 1 large eggplant
9 Enriched Lasagna Noodles
2 tbsp All Purpose Flour
1 tbsp Butter
2 tbsp Garlic - minced
2 Leeks
1 cup Portobello Mushroom - diced
1 1/4 cup 2% Reduced Fat Milk
2 tbsp Rosemary Olive Oil - from Wegmans
1/2 cup goat cheese
1 1/2 cups Mozzarella Cheese, Shredded
1/4 cup Parmesan Cheese
Preheat oven to 375°F. Heat 1 tablespoon oil in a large skillet over medium heat. Add garlic, leeks and salt and cook, stirring occasionally, until golden, 5 to 6 minutes. Set leeks aside and wipe out skillet. Cook your diced mushrooms.
Slice eggplant into 1/4 inch thickness. Coat pan with olive oil and brown eggplant. Blot with a paper towel afterward to soak up any excess oil.
Cook noodles according directions on package, then drain and set aside.
For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 30 seconds. Slowly whisk in milk until combined well. Reduce heat and simmer, stirring occasionally, until thickened, 4 to 5 minutes. Add 2 tablespoons of parmesan cheese, goat cheese, salt and pepper, and reserved leeks and remove from heat. Stir just until cheese melts, then set sauce aside.
Spray an 8-inch square baking pan with cooking spray and spread 1/4 cup of the sauce on bottom of pan. Top with 3 noodles, then layer with eggplant slices and minced pre-cooked mushrooms mozzarella/goat. Repeat until all layers are complete and top with remaining parmesan cheese.
Cover with foil and bake for 30 minutes, then uncover and bake for 5 minutes more. Set lasagna aside to let rest for 5 minutes, then slice and serve.

Pre-oven. I added 3 tablespoons of smoked gouda on top. It was an amazing addition.

This was a winner. I suggest serving it with a glass of Skinny Girl Sangria. Which, in my opinion, just tastes like a sweet white wine. But, it's always nice to end your day with one of those. Add raspberries and peaches to feel really special.

I have started tracking my food and workouts on for bootcamp where I am also going to publish all the recipes I make so you can track their nutritional info! You can find this recipe's page here.

At 400 calories per serving I think that makes a great dinner served with a simple salad with balsamic vinaigrette. :)

Me and Neal before our first morning of bootcamp! It was definitely intense but we made it through! We bought a groupon for 6 weeks of unlimited bootcamp and geared up for our first session this past Saturday. Silly me for thinking it was only 60 minutes. 90 minutes later I was drenched in sweat and physically and emotionally drained. 

See those rashes? From my yoga mat from doing so many plank moves. I didn't even think that was possible! My mile time wasn't my best (9:28) but since I haven't ran in over 2 months I was satisfied.

So how did we celebrate our first day of bootcamp?

Yes I wear spandex under my bunched up dresses for bull riding instances. I'm classy haven't you heard?


Hope you have a great Meatless Monday full of non-meat bulls and meals!


  1. ahhhh ride it girl!!! =) Sorry the yoga mat bit back but HOLY YUM that lasagna looks baller!

  2. I LOVE the livestrong app. It is the easiest way to make sure my calories stay in check; this way I know how much to eat to save room for a drink at the end of a long day!

  3. You're such a baller with that bull! I'd love to do that...and speaking of love, I'd love to roll with that lasagna too! Eggplant + pasta = good times :)

  4. Looks Yummy! I've been going nuts over eggplant lately, and I'm *always* nuts over goat cheese.

  5. I love the bull riding!! How much fun, and that lasagna looks delish :D

  6. my fiance would love that lasagna! i need to make it sometime soon. xoxo jillian:: don't miss my fishs eddy dish giveaway!

  7. yaya for meatless monday, that lasagna looks delish I love all things eggplant!!

  8. Congrats on making it through your first week of bootcamp! You may get banged up a bit, but your bod will be in killer shape! Maybe by the end you'll be able to ride that bull aallll night loooongs. ;-p

    Amazing lasagna recipe! I love that it contains goat cheese! xoxoxo

  9. The lasagna looks really really good- I'm meatless every day so I could always use a new meatless lasagna or dish! I'm also loving how you put fruit in your drink, nice summery touch!

  10. Love it! I did bullriding once and fell off within a few seconds, it was SO pathetic, haha.

  11. That lasagna looks delicious! I love eggplant and mushrooms together :)

  12. Bull riding is so fun! It always looks easy and then you get on and your like hm maybe not. Did you like eggplant before you tried this dish? I've never been a big fan but maybe it taste different like this!

  13. haha you are SUPER cute!! Love the spandex and the bull riding! I would FALL ON MY FACE! I don't think I would last 10 seconds... :)

  14. Thank you SO MUCH for posting this recipe! I've been wanting to make lasagna AND find a good recipe for eggplant. This kills two birds with one stone. THANKS! <3