With the ING Miami Marathon and Half Marathon coming up at the end of the month, and Baptist Health South Florida’s continued partnership as the medical team, I thought a good meal to help ease you into your carbo-loading for the race would help. Start storing up the energy you’ll need to get through your race.
A good rule of thumb is to increase your carbohydrate intake to about 70 percent of your daily calories three to four days before the event. Cut back on foods higher in fat to compensate for the extra carbohydrate-rich foods. Also, scale back your training to avoid using the energy you’re trying to store up. Rest completely the day before your big event.
Miami Marathon Lasagna
(nine servings)
Ingredients
- 1 large eggplant, cut crosswise into 1/4-inch-thick slices
- 3/4 tsp salt
- 2 tsp olive oil
- 3/4 cup medium onion, chopped
- 3 garlic cloves, chopped
- 3/4 tsp freshly ground black pepper
- 1 tsp chopped fresh oregano
- 2 tsp chopped fresh basil
- 1 pinch ground red pepper
- 1 (28-ounce) can crushed tomatoes
- 1 cup fresh basil leaves, chopped
- 1 cup (8 ounces) part-skim ricotta cheese
- 8 ounces lasagna noodles, cooked
- 2 large zucchini, cut into 1/4-inch-thick slices
- 2 1/2 cups shredded skim mozzarella cheese
Preparation
- Preheat oven to 350°.
- Arrange eggplant slices in a single layer on a sheet pan. Sprinkle evenly with 1/2 tsp salt; let stand 15 minutes. Rinse the eggplant with water and pat dry.
- Heat oil in a large skillet over medium heat. Add onion and garlic to pan; sauté 2 minutes, stirring frequently. Add remaining 1/4 tsp salt, 1/4 tsp black pepper, basil, oregano, red pepper and tomatoes; bring to a simmer. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Combine basil, ricotta and remaining 1/2 tsp black pepper in a small bowl. Spread 1/2 cup tomato mixture into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange noodles over tomato mixture; top with half of eggplant and half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread 1 cup tomato mixture over noodles; layer with remaining eggplant and zucchini slices. Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until browned. Let it sit for 5-10 minutes before cutting.
Nutrional information:calories: 216; fat: 7.7g; saturated fat: 4.2g; monounsaturated fat: 2g; polyunsaturated fat: 0.4g; protein: 12.7g; carbohydrate: 25.7g; fiber: 4.2g; cholesterol: 21mg; sodium: 393mg
About Chef Richard
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.