Monday, May 16, 2016


Low Carb South Beach Eggplant Lasagna
2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
cooking spray ( olive oil spray is best)
salt and pepper
1 1/2 lbs ground sirloin or 1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
2 tablespoons olive oil
2 onions, chopped
3 cloves chopped garlic
1 red pepper, chopped
1 (16 ounce) packages sliced mushrooms
2 tablespoons italian seasoning ( or mix of oregano, basil and thyme)
1 teaspoon fennel seed (optional)
salt and pepper
1 teaspoon red pepper flakes ( if you dare!) (optional)
1 (10 ounce) packages frozen chopped spinach
1 cup red wine (optional) or 1 cup vodka (optional)
1 (28 ounce) cans tomato sauce ( or large jar sugar free sauce if you can find it)
1 (15 ounce) cans diced tomatoes ( for less sugar, 3 chopped roma tomatoes)
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 cups shredded lowfat mozzarella cheese
1/2 cup parmesan cheese
Preheat oven to 425 degrees.
Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
Cook slices 5 minutes on each side.
Lower oven temp to 375.
Brown meat, onion and garlic in olive oil for 5 minutes.
Add red pepper and mushrooms, and cook 5 minutes.
Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
Blend ricotta, egg and onion mixture.
Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
Add last layer of sauce, then mozzarella and parmesan on top.
Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake or broil another 5-10 minutes until cheese is browned.
Let it rest 10 minutes before slicing, if you can wait that long!
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