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 :)
1Preheat oven to 375 degrees. Brush eggplant slices with 2 tbsp. olive oil and sprinkle with Greek seasoning. Place on rack of a cookie sheet and bake for 15-20 minutes until lightly browned.
2In 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
3Place 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.
4Combine ricotta, egg, parsley and a pinch of salt to mixture. Stir and mix well.
5Brush 9 1'2" springform pan with olive oil. Spoon meat mixture on bottom of pan, followed by eggplant slices, ricotta cheese mixture, Italian cheese, asiago cheese; repeat.
6Place springform pan on pan on middle rack in oven, cover with foil and bake for 35-40 minutes. Remove foil, add additional shredded cheese, broil on high for 1-2 minutes or until cheese has melted and golden brown.