Sunday traditions at our house is usually Pasta night! From when I was a little girl my family being Italian have always eaten pasta on a Sunday. These days we usually eat it more often in the cooler months.
Winter my way is totally about comfort food with my family and pasta is THE only main dish that fits that bill.
As yesterday we had mac n cheese cups, I decided to try a weight watchers recipe instead tonight, keeping it a tradition (with a twist) ! Even my parents liked this one so thank you WW for helping me expand and give us new things to try! Definitely a winning meal, a few tweaks were made but only by adding some more fresh Italian herbs.
Eggplant, Veal & Pork Lasagne .
Serves 4 Generous Portions
7 Weight Watchers Smart Points
2 tsp olive oil
1 medium brown onion, finely chopped
1 medium carrot(s), finely chopped
2 individual Celery, finely chopped
2 clove(s) garlic, crushed
500gms lean pork & Veal mince
2 tbs no added salt tomato paste
400 g canned diced tomatoes
2 medium Eggplant, (800g), trimed, cut into 5mm-thick slices
1 cup(s) low-fat natural yoghurt, (260g)
1 medium egg(s)
1/2 cup(s) grated parmesan cheese, (80g)
100 g baby spinach leaves
1 x 3 second spray(s) oil spray
Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium heat. Cook onion, carrot, celery and garlic, stirring, for 7 minutes or until softened. Add mince. Increase heat to high. Cook, stirring to break up lumps, for 2 minutes or until browned. Add tomato paste, tomatoes and 1/3 cup (80ml) water and bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thick.
Meanwhile, steam eggplant, in 2 batches, over a saucepan of boiling water for 3-4 minutes or until just tender. Squeeze to remove excess water. Combine yoghurt, egg and half the parmesan in a medium bowl until smooth. Season.
Lightly spray an 8-cup capacity baking dish with oil. Layer one third of eggplant over base. Top with half the spinach and spread half the mince mixture over the spinach. Top with half of the remaining eggplant, the remaining spinach and spread with the remaining mince mixture. Finish with the remaining eggplant and spread the yoghurt mix over the top.