How to make Low-Carb Eggplant Lasagna for Dinner

If you're on a low-carb diet, pasta dishes like lasagna are one of the foods that you may miss the most. One possible solution is the use of eggplant (or possibly zucchini squash) in place of the lasagna noodles.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 eggplants
• 1 lb. Italian sausage
• 1 onion
• 2 cloves garlic
• 1 pkg. (10 oz.) frozen chopped spinach
• vegetables (I consider mushrooms and peppers "must haves" and sometimes add veggies like broccoli, carrots, etc. -- this can be whatever you like in your lasagna, however)
• 1 can tomato sauce(low-sugar)
• 3 medium tomatoes (e.g., Roma) chopped or 1 can diced tomatoes (low sugar)
• 1 cup red wine
• 2 Tbsp. Italian seasoning
• 2 cups low-fat Ricotta cheese
• 2 eggs
• 3 green onions, chopped
• 4 cups shredded low-fat Mozzarella cheese
• 1 cup (or so) Parmesan cheese
• Olive Oil
• Salt & Pepper
• cookie sheet
• large sauce pan or skillet
• 9x13 Casserole Dish

1. Preheat oven to 425 degrees.

2. Prepare Eggplant "Noodles" - Coat cookie sheet with olive oil (or use cooking spray). Season eggplant slices with salt, pepper, and Parmesan cheese. Arrange slices on cookie sheet and bake about 5 minutes on each side.

3. Lower oven temperature to 375 degrees.

4. Sauce Mixture - Brown Italian sausage, onion, and garlic in olive oil. Drain fat (I use a colander). Return meat to sauce pan and add vegetables (except tomatoes and spinach - e.g., mushroom, pepper, etc.) cooking for about 5 minutes. Add spinach, Italian seasoning, and wine. Simmer for 5-10 minutes.

5. Cheese Mixture - Blend Ricotta cheese, egg, chopped green onions, and 2 cups of the shredded Mozzarella cheese.

6. Assemble - Spread a third of the sauce mixture in the bottom of the 9" x 13" casserole dish. Cover by layering half of the eggplant "noodles". Cover by spreading have of the chesse mixture as evenly as possible. Cover by spreading half of the remaining sauce mixture on top. Cover by spreading the remaining cheese mixture on top. Cover by spreading the remaining sauce mixture. Cover with the remaining shredded Mozzarella cheese. Sprinkle generously with Parmesan cheese.

7. Cover with foil and bake for one hour. Then, remove foil and bake or broil for 5-10 minutes longer (until cheese on top is nicely browned).

8. Remove from oven and let stand for 10 minutes.

9. Enjoy !!!

Tips & Warnings

• In general, I believe that this recipe is very customizable to fit your needs and tastes. It can be made lower fat by reducing the meat and/or cheese content somewhat. Meat and/or cheese lovers can likewise adjust in the other direction. The vegetables and seasonings are easily changed to suit your tastes. My family and I consider this a very good recipe. Depending upon your tastes and personality, I hope you enjoy either using it as written or adjusting and experimenting with it as you see fit.

[pestopizza]

on 12/6/2009 Anything with eggplant is 5* to me! and a recommend:-) Thanks for sharing.

[workingmomma]

on 12/6/2009 yummy 5*

[goodselfme]

on 12/6/2009 This is a delicious sounding low-carb eggplant lasagna dinner recipe. Well composed. 5*TX

[deboer]

on 12/6/2009 Sounds delicious! I will have to try this!

[evgnspaces]

on 12/5/2009 Eggplant Lasagna is goooood.