Eggplant Lasagna

Still going strong on the South Beach diet! Down 6-8 pounds and I've been on Phase 1 for 10 days now. Up until yesterday, I was weighing less every morning. Yesterday was the beginning of "Shark Week" in our house, as my husband calls it. So in a few days, I'm expecting to see the scale go back down. I'm still less than when I started on the 1st! This past week was so busy at work, I was thankful I had spent last weekend meal planning and got everything from the store on Sunday! Last night we ate out and I got a Chicken Fajita Taco Salad. Ate everything inside the tortilla bowl and wasn't tempted one bit by the bowl of chips placed before us. Honestly, this diet makes your body ditch most of its cravings, which was a huge problem for me!

Mmm. All under 300 calories!

Last night, after our dinner out, I was looking around for what to fix for tonight's dinner and came across a lasagna recipe that is actually for the Paleo diet. It worked though with Phase 1 of the SB diet as well! My husband said it sounded good and voila! Dinner! We just got done eating it and it was really good! We usually use Italian sausage in our pasta dishes, so we both thought it was lacking in that flavoring, but it was very good even without the Italian sausage!

Fresh out of the oven!

Eggplant Lasagna

1 white onion, diced
1 lb. ground beef
1 15-oz can diced tomatoes
3 Tbsp tomato paste
3 Tbsp Italian seasonings
1 tsp. salt
1/2 tsp. pepper
3 cloves garlic, crushed
1 lb. eggplant, sliced into medallions
1 zucchini, sliced into medallions
1/2 cup ricotta
2 cups Greek yogurt
1 head broccoli, roughly chopped
1 egg

1. Heat some EVOO in a large skillet on medium-high heat. Add the diced onions and saute until softened.
2. Add in the ground beef, canned tomatoes, tomato paste, spices and garlic. Cook until the meat is done, then set aside.
3. In a medium bowl, combine ricotta, Greek yogurt, broccoli and egg. Mix well.
4. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 glass baking dish.
5. Place a layer of eggplant/zucchini across the bottom of your dish. Add a layer of beef//tomato. Top with a layer of broccoli/yogurt. Continue layering until you either reach the top of your dish or use up all your ingredients!
6. Top entire dish with some mozzarella cheese. Bake 45-60 minutes. Allow to sit 10 minutes before serving.