I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna

Recipe by PattiCakeB
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
  • Cook slices 5 minutes on each side.
  • Lower oven temp to 375.
  • Brown meat, onion and garlic in olive oil for 5 minutes.
  • Add red pepper and mushrooms, and cook 5 minutes.
  • Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
  • Blend ricotta, egg and Green onion.
  • Blend together Mozzarella and Parmesan Cheese.
  • Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
  • Layer ½ eggplant slices
  • Dollop and Spread ½ ricotta
  • Layer 1/3 mozzarella/parmesan mixture.
  • REPEAT
  • Add last layer of sauce, then mozzarella/parmesan mixture on top.
  • Cover with foil and bake at 375 degrees for 1 hour.
  • Remove foil and bake or broil another 5-10 minutes until cheese is browned.
  • Let it rest 10 minutes before slicing, if you can wait that long!
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RECIPE MADE WITH LOVE BY

“I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I've also seen zucchini strips used as the mock noodles. Try it!”