Low Carb Eggplant Lasagna


Ingredients
Sauce
  • 24 oz Rao's Pasta Sauce
  • 1 1/2 lbs ground beef
  • 1 teaspoon Italian seasoning
Eggplant Noodles
  • 2 large eggplants
  • olive oil spray
  • salt
  • 1/2 teaspoon oregano
Cheese Mixture
  • 10 oz ricotta cheese
  • 1 cup cottage cheese
  • 1 egg
  • 1 egg yolk
  • 1/2 cup cooked spinach squeezed dry
  • 2 cups mozzarella cheese
Instructions
  1. Slice eggplant into 1/4" slices. Generously cover with salt and let sit in a strainer about 30 minutes. Rinse well and dab dry.
  2. Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans) and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
  3. Meanwhile, brown ground beef with Italian seasoning in a pan. Drain any fat. Add 2 cups tomato sauce and 1 cup water. Simmer 15 minutes or until thickened. 
  4. Combine all cheese ingredients except mozzarella cheese in a separate bowl.
  5. Place 1/2 cup tomato sauce in the bottom of a 9x9 pan. Place 1/3 of the eggplant slices over the tomato sauce. Layer 1/2 cheese mixture, 1/2 meat mixture.
for full instructions you can go to :   https://easylowcarb.com

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