Low Carb Eggplant Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This low-carb Eggplant and spinach lasagna recipe can is great as a basic recipe and works with most vegetables. Pine nuts and fresh basil are also great additions for a pesto version. Ingredients:
32 ounces part skim ricotta |
16 ounces part skim mozzarella cheese |
9 link italian sausage |
3 eggplants |
1/2 cup eggbeaters |
15 ounces cooked spinach |
26 ounces tomato sauce |
10 garlic cloves |
2 tablespoons olive oil |
1 yellow onion |
4 green onions |
2 tablespoons parsley |
2 teaspoons italian seasoning |
1 tablespoon fennel seed |
Directions:
1. cut eggplant lengthwise into 1/2 inch slices
2. place on lightly oiled cookie sheets with salt and pepper
3. bake 7 minutes per side
4. In pot heat 2 tablespoons olive oil
5. sautee diced onion in pot with chopped garlic
6. add sliced pre-cooked sausage, tomato sauce, and sauteed spinach
7. simmer 30 minutes
8. Mix in a bowl, 1/2 cup eggbeaters, ricotta cheese, 10-12 ounces mozzarella (rest is reserved for top) italian seasoning, parsley, salt and pepper (fennel seed optional)
9. Layer in a baking dish: tomato sauce, eggplant layers, ricotta mixture, repeat.
10. Top with remaining mozzarella, cover with non-stick foil (or tent the foil), and bake at 375 for 1 hour.
11. Remove foil and brown the cheese under the broiler if desired.
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