Archive for March 30th, 2011

Lasagna is just one of those, must have in freezer dishes.  It is so simple to make, simple to freeze and reheat and delicious to eat.  On the negative side, it can also be packed full of starch and fat. To reduce this, I have substituted eggplant for lasagna noodles in the middle layers.  Rather then using Ricotta cheese I make my own Labnah that I use in it’s place.  Homemade spaghetti sauce is a given and I also use a mix of half ground beef and half ground turkey filler.  It’s been a hit so far not only with family, but with work clients and school and community socials where going back for seconds isn’t uncommon.

Here is the basic recipe.  But feel free to adapt it to your own.

Eggplant Lasagna

2 9×10 cake pans

1 lb ground hamburger (cooked)

1 lb ground turkey (cooked)

1 cup onion, diced

1 package lasagna noodles, cooked and divided.

2 egg plants, sliced (with skin)

1 large jar spaghetti sauce

1 lg container low-fat  Ricotta cheese (or the following recipe for Lahbeh)

2 tsp basil, oregano

1 tsp garlic powder

1 cup Parmesan cheese, divided.

Cook your lasagna noodles until still slightly firm.  Cook the hamburger and turkey with the onion until done.   In your cake pan, place a layer of noodles, sprinkle with meat, then add your cheese, spaghetti sauce, and sprinkle with 1/2 tsp of basil and oregano and 1/4 tsp garlic powder.  Layer on a row of egg plant slices and repeat your layering of ingredients. Place a second row of egg plant slices, layer once more.  Top with layer of lasagna noodles, spaghetti sauce and sprinkle on Parmesan cheese, cover with remaining herbs.

Cover with aluminum foil and bake 375 degrees for 30-35 minutes.


1 quart plain yogurt (with active cultures – homemade works best)

1 tsp salt

1 unused cloth diaper or sterile hankerchief

Pour yogurt into dish and add salt, stir well.  Pour into the center of diaper/hanky.  Fold up edges neatly to make a pouch and secure it with a rubber band.  Hang pouch over a dish to drain.  (I use the rubber band to attach mine to a upper cabinet handle).  Let drain for 24 hours for whey to drain off.  Once drained, open the pouch and scrape out the cheese forming it into a ball.  (This is a rather soft cheese, much like a cream cheese. In fact I use it in place of cream cheese and it can be flavored much the same.)


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