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Thought this was amazing! I didn't have time to make the sauce, so I used an organic, low sugar marinara. I will be making this again. Thanks for sharing. :0)

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catnes_1 August 10, 2010

My fiancé made this for me and it was absolutely delicious! I am contemplating begging him to make it for me again soon. :)

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Calophi July 11, 2010

I looove lasagna. But alas I'm trying to cut down on carbs since my dad is diabetic and my blood sugar is running high. As such, I was excited when I found this recipe. A few pointers, if you're having issues finding sugar free tomato sauce, you can try using tomato paste and adding water. I used 1.5x as much water as I had paste and blended thoroughly. Tomato paste has about 2 grams of sugar per serving I believe. I made a few other modifications, didn't have mushrooms, red peppers, or fennel seed, so used zucchini and green peppers. Also didn't have mozzerella so used mexican cheese and the slightest bit of cheddar and that was fine, also had no ricotta so used all cottage cheese which was also good. Also used turkey breast. Lastly it wasn't super clear to me, but after adding all the veggies, put in the tomato sauce. that wasn't explicitly in the directions and is clear to everyone else, but just to be totally explicit. Also the ricotta, is the onion/meat mixture with the ricotta in it in case you get confused.

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heejin June 15, 2010

I brought this to a party and it was a huge hit! My boyfriend, who doesn't like eggplant or mushrooms, ended up having seconds. Great flavors. Our grocery store didn't have fennel seed and I omitted the red pepper flakes since I was making it for a group. I will probably add the red pepper flakes next time since I love spicy food. I had to cook the sauce longer also to reduce the liquid more. Next time I will drain the diced tomatoes to speed up the sauce's reduction a bit. Great recipe. The eggplant mock-noodles give a great texture and really lighten up the recipe in a good way even if you're not on a low-carb diet.

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Daisy D Petals May 22, 2010

Dee-Lish-Us! Took me quite a while to prepare but it was well worth the wait. It is absolutely divine.

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angeleerdz May 04, 2010

This is a definite keeper!! Took a little longer to prepare, I salted the eggplant and let it drain for a few hours before I starting cooking, but well worth it. My BF loved it and didn't even realize there weren't any noodles until I mentioned it after we ate. Fantastic recipe, thank you!

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LuvGreen April 13, 2010

Fabulous! I recommend adding the red wine, it gave the dish a nice flavor.

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Brooke's Kitchen April 01, 2010

OMG!!! That turned out so FANTASTIC!!! YUMMY YUMMY!!! I used fresh spinach and mushrooms. I did not add the fennel seed, wine or vodka. I also used a slotted spoon when I added the meat sauce (this helped it not to be soupy). I also added a third layer of eggplant, etc. DELICIOUS!!!

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Gatorettes March 29, 2010
I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna