lasagne that loves you back

Lasagne would have to be the ultimate comfort food. Our family loves lasagne with a passion that rivals Garfield's.
But how to make it fit in with our eating plan?
We fiddled around with it.
Ate it.
Cried tears of joy and relief and decided that "Yes, everything will be alright."
It was a bit touch and go there for a while.

Take one or two eggplants {depending on size}

You're going to use these instead of lasagne sheets, so it depends how big your lasagne dish is.

I used one HUGE eggplant here.

Slice into circles and brush with oil. It'll soak a lot in, but just brush a little on each.

Heat up a grill or use your frying pan for this part.

Brush the other side while you're waiting for it to cook.

The flip side.
{this reminds me why I don't wear corduroy}

Once you've finished cooking, just set aside on a plate.

Boo! Don't slice the eggplant too thinly or you'll end up with a Halloween eggplant.

Goodness only knows, eggplant already has enough self-esteem issues as it is.

If no one's looking, grab one and drizzle some balsamic on it....bliss! Cook's treat, okay?

Grab whatever veggies you love and give them a stir-fry.

I used Spanish onion, carrot, red capsicum, garlic and spinach.

Corn would be really yummy, but it's too high GI for us.

Chop up some chicken. I used a whole one because the garbage compactors who masquerade as my children are so hard to fill.

Add some leftover stock to the stir-fry.

You could just as easily use a BBQ chook if you don't want to cook one yourself. Then you could add a splash of instant stock and water if you have it on hand, or just some water to loosen it up a little.

Stir it all through. It might look a little dry, but don't panic....the smooshiness is not far away.

This is the first layer in your lasagne dish.

...then a layer of eggplant.....

.....then a layer of low-fat ricotta...

.....repeat so you have two layers of each and then add a pasta sauce over the top.

Try to use one that is as low in sugar and salt as you can find. I use Homebrand which is happily, also the cheapest....hooray for us!

Say cheese!

Here, I've used a mixture low fat tasty cheddar and parmesan.

Bake until it's golden and bubbly.

{All you're really doing is warming it through and cooking the cheese....about 20 mins in mod. oven should do the trick}

Just add a green salad and you're done.

Several years ago a friend showed me this little trick in cutting up an avocado, which I'm going to show you because I think one should always share good news. Also, anything which helps you to look like you know what you're doing in the kitchen should be encouraged. You probably know how to do this, but I used to try and dig the seed out with a teaspoon. It wasn't pretty. Invariably it would fly off the teaspoon and onto the floor.

Hold the avocado in your left hand and with all the confidence of a Samurai, bring the knife straight down onto the seed....sort of like "burying the hatchet"....something we all need to practice.

This is why you use a sharp knife, if you have a blunt one, it'll careen off the edge of the seed and slice your hand. Nothing ruins a perfectly good salad than blood-stained avocado.

While the knife is still stuck in there, turn the knife counter clockwise.
This is really easy, except if you're trying to take a photo with your right hand.....then it's a bit harder.

Try to forget that my pinky finger is there.

Then lift the whole seed out. Ta-dah!!

Slice as needed and add to salad.

Green salad can just be so right, can't it?

Missy Moo learning how to cut the cucumber. I admire Mr Magoo's confidence in her ability by standing so close whilst nude.

I told you that smooshiness was not in a galaxy far, far away....

We were all so happy after this meal. So happy, that the kids even cleaned the kitchen without being asked. They were filled with bonhomie and good will towards all peoples. The End.