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I loved this recipe! I changed a to shredded beef used green bell pepper and left out the onion but still was the most relish lasagna I have ever made! My husband loved it as well and didn't even notice the eggplant instead of pasta! This lasagna does not taste diet or low carb you feel like you are eating your fave comfort food, yet it's healthier!
i know it's annoying when people rate things when they've modified the recipe, however i think the core recipe here is very good.--it gave me direction. I did make some changes, mostly for ease --i realize now i probably didn't save much time, ....BUT i'd still make it again my way because it was so good.
I used this for the sauce:
1/2 jar of Classico italian sausage plus 1 jar of Barilla tomato and basil. I also added a good glug of two of red wine (mark west Pinot, sorry i don't measure!), and a little bit of fennel because i love the flavor and red pepper flakes. (there were seasonings in the premade sauce so i didn't need to add much, so i didn't use onion/garlic/fresh red pepper or italian seasonings outlined in original recipe).
in a separate pan i used 1 package of lean ground turkey (jennie-o 93%/7%). After i cooked it in a skillet, it i added a bunch of FRESH (not frozen) spinach and then 1 package of sliced mushrooms and then added that mixture to the red sauce.
I salted the eggplant and let it sit for an hour or so (salt one side at a time) and then pushed a paper towel down on it to get rid of as much water as possible. I cooked for 7 minutes each side. It's hard to slice thin (without some professional gadget) but i tried to cut as thin as possible so that it would not be chewy
i misread the directions for the cheese mixture and just all the ingredients in together so it was kinda clumpy, but it worked fine and saved a few steps! (i had 2 layers of this mixture. Just plop on top of each eggplant and then spread it out to cover. (i also doubled the green onions.)
TOTALLY forgot to take a picture--it went fast. It filled up a 9x11 glass dish. I think this will be a regular meal around here. My husband ate his as is. I added mine to some curly pasta and it was sooooooooo good! (he's the carb-watching diabetic! :-)
Unbelievably Delicious!!!! I just ate the leftovers from last night and just as delicious! I cannot believe that I made a lasagna with eggplant. It's a dramatic drop in calories and carbs and so full of flavor. Very cheesy. I used the lean turkey 99/1 so that saved us lots of calories. I used Pato tomato sauce and this gave it an extra kick of spiciness. Anyway, great dish and I will definitely be making it again!
I am not going to rate stars. I made this for four people. Two liked it. I did not think that it was all that for the amount of work. However, I am not on a limited diet. I, merely, wanted to make something that was good but was healthier.
Thanks for the idea. I didn't do the lasagna but I did cook the eggplant as you suggest and topped it with homemade marinara and parm. It was delicious. Thanks for a great low-carb idea!
I honestly prefer this to regular lasagna. It is absolutely delicious! A lifelong staple in my house now.
This really is excellent dish for dieters and non-dieters alike!
So... it took me 45 minutes to prep it, not 15. But it was totally worth it. I did use wine. It is amazing! I have NEVER cooked with Eggplant before and was very concerned it would be rubbery... But it really isn't. I ate it up. Thanks!
This was such a delicious recipe! We are trying to cut down on carbs and eat more vegetables in this house. My boyfriend, and even my Asian Grandma (who thinks noodles are the meaning to life) gobbled it up!
We didn't add red wine because we didn't have any, and I forgot to put foil on. When the lasagna came out it looked a little burnt on top, but it just turned the top layer of eggplant into a crispy cheesy 'eggplant toast' for a top layer.
The sauce I used was a little too watery however, so I would definitely recommend thickening your meat sauce with tomato paste or cornstarch prior to putting it on the layers.