Though the holidays are often associated with main courses of meats such as turkey, ham, chicken and sausage, vegetable lovers and people who want to have meatless dishes can also have a holiday feast that is delicious and healthier too.
Following is a healthy meatless main course that is easy and quick to make. It is sure to be a taste-pleaser for you and your guests.
1 fresh large eggplant
1 cup of fresh baby spinach leaves, chopped
1 package whole wheat lasagna noodles
8 ounces organic low-fat small curd cottage cheese
1 medium (32 ounce) jar of meatless sauce
2 ounces of shredded organic mozzarella cheese
1 medium to large tomato, sliced
sea salt to taste
black pepper to taste
small amount of fresh parsley finely chopped (or parsley flakes) for garnish
paprika for garnish
Note: wherever possible, choose certified organic ingredients for the very healthiest dish.
Preheat oven to 350 degrees.
Cut the eggplant into thin slices. Lay these slices on a cloth or paper towels (preferably unbleached paper towels). Add a sprinkling of sea salt. Place another cloth or layer of paper towels for the remaining slices and add a sprinkling of sea salt.
Prepare the lasagna noodles according to directions for the minimum cooking time or a bit less (the noodles will cook more during the baking of the lasagna). Once the noodles have been cooked, drain thoroughly and place on a cloth or paper towels to absorb excess moisture.
While the noodles are cooking, mix the cheese, spinach, pepper and salt in a bowl.
Add sauce into a glass or ceramic casserole dish (or a non-aluminum pan which does not have a no-stick surface) and spread it out evenly. Then add a layer of lasagna noodles, a layer of eggplant, sauce, a layer of cottage cheese, spinach mix, and then another layer of lasagna noodles. Repeat this process until you reach the top of the casserole dish (or pan) or however thick you want your dish to be.
Add a final layer consisting of mozzarella cheese, tomato sauce, and sliced tomatoes. Then sprinkle some paprika and parsley flakes for garnish and added taste.
Place in the oven and cook for one hour or until you are sure that the eggplant is suitably soft.
"Vegan Pumpkin Ravioli"