133 Reviews

I absolutely loved this the flavour was perfect it tasted just like real lasagna. I am diabetic and can't have pasta anymore but I love lasagna and this is perfect for me. I didn't use the wine and for the meat I used ground beef. I think I made my eggplant a bit too thin and it almost melted away in the dish while cooking that's why it looks a bit muddled in the picture but the flavour was fantastic I will be making this again. I got one large dish and a smaller one and that was me cutting the recipe by half it's a great recipe for putting one in the freezer for an other day when I am short of time. Thank you so much for posting. Made for on tour with the diabetic forum. June 2011

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Tea Jenny June 02, 2011

I decided to make this as I am trying to cut back on carbs. It was very tasty however I think next time I'll opt to use the red wine in lieu of the vodka as I thought the sauce was a tad bitter. When we had left-overs the next night I ended up adding jarred spaghetti sauce hoping to get rid of some of the bitter taste, it was good!

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lindsay827 January 14, 2011

The taste was good but it was way too much meat sauce and cheese to fit a 9x13 dish pan. There is just no way everything was going to fit without overflowing. The meat sauce was too watery with all the tomato sauce and tomato. Are we supposed to drain the juices before layering them? I like the taste but the recipe is not well written. Need to be more specific.

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LucyinBlueHawaii June 02, 2014

This was an amazing dish for me. I have been soo restricted on what I can eat, nothing was appealing to me, I looked at this and though, "Might not b worth the effort" boy was I wrong! But I sure do disagree with 15 min prep lol or else I am extremely slow lol

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Baby Chevelle July 26, 2011

I'm doing Atkins, and this really cured my Lasagna cravings! Wonderful! I added 1 tsp Splenda to the sauce to cut the heartburn. Also threw in a can of tomato paste to thicken the sauce up. I didn't have fresh garlic, so I sprinkled garlic salt on the eggplant "noodles" instead of salt & pepper, and also added garlic powder to the sauce. Thanx for sharing! This will help keep me honest to my diet!

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JuneDawg August 31, 2009

This lasagna wasn't bad. We didn't peel the eggplant, and I think it would have been a lot better if we had because it was still tough after baking. Perhaps in the future we'll make sure to peel it. We used ground chicken with this recipe and it tasted fine. I like the large amount of veggies in this dish, a guilt-free food! Also we had a 9 X 13 pan and it was overflowing out of it! Definitely use a dish that is probably around 3" deep or something, or a bigger dish. We couldn't fit it all!

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Sarah&Hannan February 21, 2009

This was delicious! I made for my hubby who is diabetic and was sad about not being able to have pasta. Well let me tell you this was a great substitute and we didn't miss the lasagna noodles at all. We followed the tip of a previous reviewer and sprayed the eggplant with Pam spray and a light dusting of parmesan and broiled for 2-3 minutes on each side. This dried it out considerably. I also didn't add vodka or wine and added a teaspoon of baking soda and a pinch of splenda to the sauce to counteract the tomato acidity. It did take considerable time to prepare which was mostly from preparing the eggplant... but well worth it. This will be one of our regular dishes now!

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kateandtodd September 27, 2010

I too prefer the eggplant noodles in my lasagna after using this recipe. Even the kids are eating eggplant with this recipe (shhhhhh - they don't know it though). This recipe can be changed to use all the regular things you enjoy with your lasagna or use your own favorite sauce, but keep the eggplant "noodles" because its better for you and comes out great!

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victoria_rudin June 26, 2010

This had a good flavor but it was just too mushy. It needed more structure I think. Maybe I needed to broil the eggplant longer with garlic salt like someone suggested.

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WeazelChef August 24, 2009

I'm agreeing with everyone else: this recipe is superb and a very welcome treat to low-carbers (especially ones who live on the cold East Coast!) I actually used chopped zucchini and summer squash (sliced in the food processor) to add a little extra cushioning to the eggplant "noodles" I felt this helped make it a bit thicker and kept everything together - not to mention gave me an extra dose of veggies. No one could believe the noodles were missing in the dish it was that hearty! Thanks for sharing, PattiCakeB.

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cckarl March 04, 2009
I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna