Logan's Low Carb Eggplant Lasagna

Sherri Williams

By
@logansw

You will not miss the noodles in my delicious rendition of the classic lasagna. This is great for low-carbers. I hope that you enjoy this as much as my family and I. Happy Cooking! sw:)


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Prep:

15 Min

Cook:

50 Min

Ingredients

2 large
eggplant, sliced 1/4 inch thick
Tbsp
olive oil, spray
3 Tbsp
olive oil, extra virgin
1 lb
ground sirloin
8 oz
portabella mushrooms, sliced
2 (28 oz) jar(s)
fire roasted tomato pasta sauce
1/2 c
dry red wine
1 Tbsp
granulated garlic
1 Tbsp
granulated onion
1 Tbsp
italian seasoning
1/2 Tbsp
oregano, dried
1/2 Tbsp
crushed red pepper
2 c
italian blend cheese, shredded

RICOTTA MIXTURE

15 oz
ricotta cheese
1/2 c
parmesan/pecorino romano
4 oz
goat cheese
3 large
eggs
1 Tbsp
basil, fresh & chopped
kosher salt & pepper to taste

Directions Step-By-Step

1
Preheat oven to 400 degrees. Sprinke salt and pepper on eggplant slices. Spray both sides of eggplant. Place eggplant slices on 2 large baking sheets and roast in oven until soft. This will take abou 15-20 minutes. Turn slices halfway through.
2
In a heated skillet add 3 tbsp olive oil. Brown mushrooms. Add ground sirlion and brown. Set aside.
3
In a medium saucepan add ground sirloin/mushroom, pasta sauce, wine, garlic, onion, italian seasonung, red pepper. Simmer for 10-15 minutes.
4
In a mixing bowl,combine all ricotta mxture ingredients.
5
Lower oven temperature to 350 degrees. Spread the pasta sauce sauce on the bottom of the prepared 9x13 baking dish. Layer slices of eggplant on top followed by the ricotta mixture. Repeat finish with marinara sauce. Top with Italian blend cheese. Cover with foil. Bake 3-40 minutes.
6
Remove foil and bake or broil another 5-10 minutes until cheese is browned.
7
Let it rest 10 minutes before slicing.

About this Recipe

Course/Dish: Beef
Regional Style: Italian
Other Tags: For Kids, Healthy
Hashtags: #Eggplant, #lasagna