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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant | 4 | medium whole (2-3/5" dia) | Tomatoes, red, ripe, raw, June thru October average | 2/3 | pound | browned extra lean ground beef | 4 | noodles | lasagna noodles, whole wheat | 9.5 | cups | Hunts spaghetti sauce | 3/4 | cup | canola oil | 4 | links 5/lb | italian sausage w/o casing | 2/3 | pound | ground chicken | 1/3 | cup | Peppers, sweet, green | 1 | medium (2-1/2" dia) | Onion, chopped | 6 | tablespoons | Splenda White Sugar blend | 6 | tablespoons | basil pesto | 1 | large | eggs | 3/4 | cups | ricotta cheese | 3 | cups, shredded | low-fat mozzarella |
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Steps
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Sequence
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Step
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| | 1 | Slice eggplant, and green tomatoes (1/4 inch). | | 2 | Dip in buttermilk and cornmeal and fry in canola oil. | | 3 | Cook onion, bell pepper, sausage, beef and chicken until well done. | | 4 | Add spaghetti sauce, basil pesto, sugar blend and garlic and herb Mrs. Dash. Cook and simmer about 20 minutes. | | 5 | Mix egg, a little basil pesto and ricotta together. | | 6 | Layer ingredients and bake for 25-30 minutes. |
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