Eggplant Lasagna (Low-Carb Noodless
Serves 8
Ingredients
Mock Noodles
2 large eggplants, peeled, sliced
lengthwise into 1/4 inch noodle-like strips
cooking spray (olive oil spray is
best)
salt and pepper
Meat Sauce
1 1/2 lbs ground sirloin or turkey
breast or Italian sausage
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
1 (16 ounce) package sliced mushrooms
2 tablespoons italian
seasoning (or mix of oregano, basil and thyme)
1 teaspoon fennel seed (optional)
salt and pepper
1 teaspoon red pepper flakes (if you
dare!) (optional)
1 (10 ounce) package frozen chopped
spinach
1 cup red wine (optional) or vodka
(optional)
1 (28 ounce) can tomato sauce (or
large jar sugar free sauce if you can find it)
1 (15 ounce) can diced tomatoes (for
less sugar, 3 chopped roma tomatoes)
Cheese Mixture
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 cups shredded lowfat mozzarella
cheese
1/2 cup parmesan cheese
Directions
Preheat oven to 425 degrees.
Spray cookie sheet, arrange eggplant
slices and season with salt and pepper.
Cook slices 5 minutes on each side.
Lower oven
temp to 375.
Brown meat,
onion and garlic in olive oil for 5 minutes.
Add red pepper
and mushrooms, and cook 5 minutes.
Add spinach,
tomatoes, spices and wine and simmer for 5-10 minutes.
Blend ricotta,
egg and onion mixture.
Spread 1/3 of
meat sauce in bottom of 9Ó x 13Ó glass pan.
Layer 1Ú2
eggplant slices, 1Ú2 ricotta, 1/3 mozzarella and parmesan.
Repeat.
Add last layer of sauce, then
mozzarella and parmesan on top.
Cover with
foil and bake at 375 degrees for 1 hour.
Remove foil
and bake or broil another 5-10 minutes until cheese is browned.
Let it rest 10
minutes before slicing, if you can wait that long!