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#wowtastic n0-noodle eggplant lasagna

(1)
logansw avatar
Recipe by
Sherri Williams
@logansw
Crestview, FL

13 years ago when my hubby and I were on a low carb diet, this was one of his favorites. I've been making this darn right delicious pan of yumminess ever since. If you love lasagna, you will love my low carb no noodle version. You don't have to be on a diet to enjoy this #WOWTASTIC & #Amazeballs recipe year round! Cooking with Love & Passion sw :)

(1)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For #wowtastic n0-noodle eggplant lasagna

  • 2 lg
    eggplants, sliced 1/4"
  • 2 Tbsp
    olive oil, extra virgin-divided
  • 1 Tbsp
    all purpose greek seasoning, divided
  • 1 tsp
    fennel seeds
  • 1 tsp
    cumin seeds
  • 1/2 tsp
    red pepper flakes
  • 1 c
    onion, chopped
  • 4-5
    garlic cloves, chopped
  • 3/4 lb
    ground chuck
  • 3/4 lb
    ground pork
  • 2 c
    ricotta cheese, whole milk
  • 2 lg
    egg, whisked
  • 1/4 c
    italian parsley, chopped
  • 2 heaping Tbsp
    pesto
  • 1/2 tsp
    cracked black pepper
  • 2 c
    italian cheese blend, shredded
  • 1 c
    aged asiago cheese, grated
  • RED SAUCE INGREDIENTS
  • 28 oz
    tomato puree
  • 1 Tbsp
    tomato paste
  • 1 tsp
    oregano, dried
  • 1 tsp
    basil, dried
  • 1/2 tsp
    cinnamon
  • 2 tsp
    all purpose greek seasoning, or to taste
  • 1 tsp
    stevia
  • kosher salt to taste (optional)

How To Make #wowtastic n0-noodle eggplant lasagna

  • 1
    Preheat oven to 400 degrees. Sprinkle eggplant with Greek seasoning. Place on rack of a cookie sheet and bake for 10-15 minutes until lightly browned.
  • 2
    In a skillet, toast cumin seeds and fennel seeds. Add 1 Tbsp. olive oil sauté red pepper flakes for 1 minute. Saute onions and garlic until onions are translucent
  • 3
    Place beef chuck and pork in skillet, cook for 5 minutes, stirring with spatula. Continue cooking the ground pork for another five minutes. Drain meat in colander. Transfer back to pan, add red sauce ingredients. Simmer for 35-40 minutes.
  • 4
    Combine ricotta, egg, parsley, pesto and a pinch of salt to mixture. Stir and mix well.
  • 5
    Brush 9 1'2" springform pan with olive oil. Spoon meat mixture on bottom of pan, followed by ricotta mixture, cheeses and eggplant slices. Repeat.
  • 6
    Reduce oven temp to 350 degrees. Place springform pan on pan on middle rack in oven, cover with foil and bake for 40-50 minutes. Remove foil, add additional shredded cheese and bake uncovered until cheese has melted.
  • 7
    Rest for 15-20 minutes before slicing. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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