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    You are in: Home / Recipes / Zucchini Eggplant (Aubergine) Low-Carb Lasagna Recipe
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    Zucchini Eggplant (Aubergine) Low-Carb Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    MsMcGivee's Note:

    A friend brought this to a pot-luck. No noodles, so lower carb. All the veggies make this recipe pretty healthy, and you can use whatever types of dairy you prefer--whole fat, low fat, it always seems to come out great. I'm going to try a version with soft tofu instead of ricotta.

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    Ingredients:

    Serves: 8

    Yield:

    9X13 pan

    Units: US | Metric

    Directions:

    1. 1
      Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your "noodles". It's time-consuming, but it's SO worth it!
    2. 2
      In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.
    3. 3
      Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.
    4. 4
      Preheat oven to 375°F.
    5. 5
      Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.
    6. 6
      Repeat.
    7. 7
      Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes.

    Ratings & Reviews:

    • on February 02, 2011

      55

      This is EXCELLENT.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2007

      45

      very good, but I used a home made pasta sauce, as I dislike store bought sauces as they are very acid and sweet tasting. Then I found that the amount of nutmeg had to be increased. I grind my own nutmeg which has a better added flavor from ground stuff from the store. Who know how long the stuff set on the shelf. One thing that I did, I sliced the Italian sausage and brown it first and drained the excess grease. In the same pan I cooked the veggies and then added the sausage back. Taste good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2005

      55

      I make this recipe all the time for family and work and it is devine. I use full fat products as low fat products usually contain modified food starch (carbs)in place of the fat. Fat burns fat, if you believe the low carb theories. That aside, this is wonderful and most people don't associate it with low carb per se.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini Eggplant (Aubergine) Low-Carb Lasagna

    Serving Size: 1 (349 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 241.2
     
    Calories from Fat 104
    43%
    Total Fat 11.6 g
    17%
    Saturated Fat 3.1 g
    15%
    Cholesterol 55.4 mg
    18%
    Sodium 602.6 mg
    25%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 7.3 g
    29%
    Sugars 13.9 g
    55%
    Protein 11.1 g
    22%

    The following items or measurements are not included:

    fat-free ricotta cheese

    low fat mozzarella

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