I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna

Total Time
1hr 45mins
Prep
15 mins
Cook
1 hr 30 mins

I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I've also seen zucchini strips used as the mock noodles. Try it!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
  3. Cook slices 5 minutes on each side.
  4. Lower oven temp to 375.
  5. Brown meat, onion and garlic in olive oil for 5 minutes.
  6. Add red pepper and mushrooms, and cook 5 minutes.
  7. Add spinach, tomatoes, spices and wine and simmer for 5-10 minutes.
  8. Blend ricotta, egg and onion mixture.
  9. Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
  10. Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
  11. Repeat.
  12. Add last layer of sauce, then mozzarella and parmesan on top.
  13. Cover with foil and bake at 375 degrees for 1 hour.
  14. Remove foil and bake or broil another 5-10 minutes until cheese is browned.
  15. Let it rest 10 minutes before slicing, if you can wait that long!