I’ve had a box and a half of whole wheat lasagna noodles for some time now.  They weren’t getting any younger just sittin’ there.  The problem, or so I thought, was that I didn’t have any cheese.  It turns out that cheese-less lasagna is pretty dang good.  I had 2 small eggplants and some zucchini lying around as well so I used my mandolin and sliced them length-wise.  With all fingers accounted for, I constructed the lasagna, layering the noodles with the eggplant and zucchini in between, just like I would if I had cheese on hand.  And, I topped it off with sliced roma tomatoes.

It turned out fantastic.  The creaminess of the eggplant isn’t exactly a perfect substitute, but I felt a little less guilty going for seconds knowing that I didn’t just eat my year’s allotment of saturated fats in one sitting.  I also used a bottle of Trader Joe’s tomato basil marina that was in my pantry.  Killing 2 birds with one stone – this is what I call spring cleaning.