I dated this Italian guy for a bit…very polite, good sense of humor, extremely nice…if anything, I couldn’t figure out why he was still single.
Then we finally hooked up, and I immediately understood why.
First off, I’m going to give you the mental image of a lipstick case, and I really don’t think I need to add any more details. Secondly, if you’re cursed with that one normally finds a way to compensate, and he hadn’t. It was HORRIBLE. Remember when you first started hooking up and thought that everything was great, but then you realized that there was good and bad? This guy hadn’t progressed beyond that first stage yet, and considering that he was older than me, he definitely should have. Or at least you would have expected him to.
I then was put in the awkward situation where I had to end it with the guy without him realizing the reason why (yes, the entire experience was that horrible). I’ll admit I totally did the “guy method”…just started contacting him less and less until it ended…which actually worked wonderfully (no wonder people use it!).
I still can’t see a lipstick case without it bringing back bad memories…
Always Satisfying Vegetable Lasagna
- 1 regular sized eggplant
- Olive oil spray and olive oil
- Salt & pepper
- 1 box whole-wheat lasagna noodles
- 6 c tomato sauce (homemade or use 2 regular jars)
- 16 oz container part-skim ricotta
- 16 oz fat-free cottage cheese
- 3 tbsp pesto
- 1 tsp garlic salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp oregano
- 1 egg
- 12 oz part-skim mozzarella, shredded or sliced
- Parsley (optional)
- Cook lasagna noodles according to package instructions (you probably won’t use the entire box), drain, then toss with 1 tsp olive oil to prevent sticking.
- Preheat oven to 400 degrees Fahrenheit and coat 2 cookie sheet pans with olive oil spray (buy a small spray bottle just for olive oil, or buy olive oil cooking spray at the store).
- Slice eggplant 1/4 in thick and lay on cookie sheets, then sprinkle with salt and pepper and spray tops with olive oil.
- Roast eggplant for 15 minutes or until golden brown, spraying again with olive oil halfway through.
- Lower oven temperature to 350 degrees Fahrenheit.
- In a bowl, mix together ricotta, cottage cheese, pesto, garlic salt, garlic powder, oregano, pepper, and egg until well-combined.
- Place one layer lasagna noodles in the bottom of the pan. Top with 1/3 sauce, 1/2 ricotta mixture, all of the roasted eggplant, and 1/3 of the mozzarella.
- Top with another layer of lasagna noodles, followed by 1/3 sauce, the rest of the ricotta, and 1/3 mozzarella.
- Top with a final layer of noodles, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle parsley on top for color.
- Cover with aluminum foil and cook for 30 minutes.
- Remove aluminum foil and place lasagna back into the oven for an additional 10 minutes uncovered for cheese to melt and brown.
Feel free to substitute as you wish…perhaps using 1 lb zucchini (roasted in the same manner) or 2 c drained, cooked spinach in place of the eggplant, meat sauce in place of regular tomato, et cetera!