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 
Ingredients:

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

Directions:
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 livestrong.com 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?

fail.

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