No Carb Lasagna

I’m getting stressed. I mean, it’s pretty safe to say we’re all getting stressed right now. The thing that’s stressing me out the most though is the smidgeon of weight I’ve gained since the summer time.

And I’m really trying not to stress about this thing because it is the damn holidays and there is just no way around eating foods that are dreadfully unhealthy.

So I say to myself, hey, these dreadfully unhealthy foods are also awfully good so you may as well enjoy eating them.

Tips on enjoying dreadfully unhealthy foods:


1. Stick to the homemade stuff. If the only desserts on offer are store-bought pumpkin pie or cake, I’m going to skip those because, in non-holiday world, I can eat those anytime. But it is not any old time when you get the chance to devour your co-worker’s candied nuts or sister-in-law’s chocolate pie. The time is now for these precious treats.

2. Keep it special. My best food memories are of treats that I only got to savor once in a very great while. Keep it that way.

3. Give it away. So you have a hankering for cookies or pie or salmon pate. Cool. Make some, eat some, then give the rest away. People will love you a little (read: a lot) more.

4. Get a dog. Since we got one I have no excuse anymore to skip a little physical activity because now I gotta make sure the dog gets his walk. It’s like living with your personal trainer. Except cuddlier.

5. In between parties and big meals, cook the healthiest food imaginable. This totally cancels the bad stuff out.

No Carb Lasagna
Serves 4
Inspired by Dashing Dish

2 cans stewed tomatoes, drained or 1 jar pasta sauce
optional: 1/2 onion, 2 cloves garlic, 1 cup frozen spinach
2 Japanese eggplant, sliced to 1/4 inch
1 – 8 oz container ricotta cheese
2 large handfuls fresh herbs (I like basil and oregano) or several healthy shakes or a dried Italian herb blend
salt & pepper
1/2 cup grated parmesan cheese

Heat oven to 375. If using canned tomatoes, first cook your onions, garlic, and spinach over medium heat. Add tomatoes and cooked onion mixture to food processor and pulse a few times to get a sauce.

In a 9×13 baking dish begin layering the lasagna by first putting down a layer of tomato sauce, then a layer of eggplant. Spread half the ricotta on the eggplant, add some salt & pepper and 1/2 the herbs. Repeat. Top with remaining sauce and parmesan.

Cover with foil and bake for 1 hour. Remove foil and bake an additional 10 minutes, or until browned and bubbly. Enjoy!

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