Top | Main Dishes

Low Carb Eggplant Lasagna

(recipe, Deanna Dudney)

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Ingredients

1. Meat Sauce
2. 1½ lb. of ground sirloin or turkey breast or Italian sausage
3. 3 cloves of chopped garlic
4. 2 chopped onions
5. 2 Tbsp. of italian seasoning
6. 2 Tbsp. of olive oil
7. 1 tsp. of red pepper flakes
8. 1 10.0 oz. package of frozen chopped spinach
9. 1 28.0 oz. of can tomato sauce
10. 1 pkg sliced mushrooms
11. 1 chopped red pepper
12. 1 tsp. of fennel seeds
13. 1 dash of salt
14. 1 15.0 oz. can of diced tomatoes
15. 1 cup of red wine or vodka
16. 1 dash of pepper
17. Mock Noodles
18. 2 large eggplant, peeled,sliced lengthwise into ? inch noodle-like strips
19. 1 dash of pepper
20. cooking spray (olive oil spray is best)
21. 1 dash of salt
22. Cheese Mixture
23. 2 cups of low-fat ricotta cheese
24. 3 cups of shredded lowfat mozzarella cheese
25. 3 chopped green onions
26. ½ cup of parmesan cheese
27. 2 eggs

Steps

1. Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
2. Preheat your oven to 425 degrees.
3. Cook those for 5 minutes on each side
4. Lower oven temp to 375.
5. Grab a skillet and brown meat, onion and garlic in olive oil for 5 minutes.
6. Take the red pepper and mushrooms, and cook those for 5 minutes.
7. Now your going to add spinach, tomatoes, spices and wine and let that simmer for 5-10 minutes
8. Blend ricotta, egg and onion mixture.
9. In bottom of your 9” x 13” glass pan spread ⅓ of meat sauce .
10. Then your going to start the to layer. Layer ½ eggplant slices, ½ ricotta, ⅓ mozzarella and parmesan.
11. Repeat that step.
12. Add your last layer of sauce, then mozzarella cheese and parmesan on top.
13. Cover with foil and bake for 1 hour at 375 F
14. Now remove the foil and allow the cheese to brown for about 5 minutes or so.
15. When done let it sit for 10 minutes or so.