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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.