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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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 02, 2011

      This is EXCELLENT.

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

      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

      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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