I was looking through my past blog posts, and the blog post that received the most visits was the one I posted a recipe along with a playlist. Moving forward, I’m going to try to post my baking/cooking playlist that I listen to whenever I’m making something special in the kitchen!
I wanted to try to keep it as healthy as possible. Plus, this recipe calls for only 6 ingredients! So, click play on the playlist at the bottom, and enjoy the recipe below. Keep in mind, 1.) When I’m baking/cooking, I need all types of music to keep me entertained and 2.) I altered the recipe to meet my taste preferences (you can also do the same):
1 large eggplant, sliced thinly (about 1/4″)
2 cups of broccoli (The recipe calls for mushrooms, so you can use them also)
1 cup diced onions
1 cup ricotta cheese (The recipe calls for cottage cheese, but what’s lasagna without ricotta?)
1 bag (8 oz.) shredded mozzarella (I used skim)
1 jar of spaghetti sauce
I let it sit for about 5-8 minutes before cutting it. I’m always nervous about making vegetarian dishes for dinner because Bret ALWAYS wants to have some kind of protein/meat. However, Bret loved this dish and wanted seconds (YAY!), but I gave him a salad instead (with the promise of making something for dessert… which I didn’t make).
It really was a yummy dinner, and I highly recommend making the recipe! 🙂