Fabulous Low Carb Lasagna
Shelleys Fabulous Eggplant Lasagna!
1 large eggplant sliced lengthwise into 1/4 in. Lasagna size strips (this can be done with zucchini too)
1-1/2 lbs ground sirloin or turkey breast (or Ital sausage)
2 Tbsp olive oil
1 onions, chopped
2 cloves chopped garlic
1 red pepper, chopped
1 pkg sliced mushrooms (optional)
2 tsp italian seasoning
1 tbsp. Rosemary
salt and pepper
1 tsp red pepper flakes (optional)
1 (10 oz) pkg frozen chopped spinach, defrosted drained
1 (28 oz) can tomato sauce
1 (15 oz) can diced tomatoes (for less sugar you can use 3 chopped roma tomatoes)
1 cup fresh basil (optional)
1.5 C low-fat ricotta cheese
2 C shredded mozzarella cheese
1/2 C parmesan cheese
Preheat oven to 400°c. Brush cookie sheet with oil, arrange eggplant slices and season with salt. Cook slices 5 minutes on each side and remove. Lower oven temp to 350°c.
Brown meat, onion and garlic in olive oil for 5 minutes.
Add red pepper and mushrooms, and cook 5 minutes.
Add spinach, tomatoes, sauce and spices and simmer for 5-10 minutes. If sauce is too thick add a bit of stock or red wine.
Mix ricotta & egg together, season with salt.
Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan
Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
Repeat. For the last layer put the basil on top of the ricotta. Add last layer of sauce, then mozzarella and parmesan on top.
Cover with foil and bake for 25 – 30 min. Remove foil and bake another 8 min to brown top.Allow to “rest” for 10 min before serving