Carb-Free Lasagna

MOCK NOODLES

  • 2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
  • cooking spray (olive oil spray is best)
  • salt and pepper

MEAT SAUCE

  • 1 1/2 lbs ground sirloin or 1 lb ground turkey breast and 1 lb ground chicken (or 2 pounds of your favorite)
  • 2 tablespoons olive oil
  • onions, chopped
  • 3 cloves chopped garlic
  • 1 red pepper, chopped
  • 1 (16 ounce) package sliced mushrooms
  • 2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
  • salt and pepper
  • 1 teaspoon red pepper flakes (if you dare!) (optional)
  • 1 cup red wine
  • 1 small can of Rotelle tomato sauce
  • 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped tomatoes)

CHEESE MIXTURE

Directions:

  1. Preheat oven to 425 degrees.
  2. Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
  3. Cook slices 5 minutes on each side.
  4. Lower oven temp to 375.
  5. Brown meat, season with salt, pepper, and Italian Seasonings and place in a bowl.
  6. Add red pepper, onion, mushrooms, and garlic in olive oil until cooked (don’t forget to season).
  7. Add spinach, season, and cook for 5-10 minutes. Please DRAIN any excess liquids!!!!
  8. Add the meat to the mixture and add the tomatoes, tomato sauce, and red wine. Simmer for 10 minutes.
  9. Blend ricotta, egg and onion mixture in a bowl. Spray cooking spray in bottom of 9” x 13” glass pan. You can use a smaller pan for a taller lasagna.
  10. Layer ½ eggplant slices, ricotta, meat, mozzarella and parmesan.
  11. Repeat.
  12. Add last layer of sauce, then mozzarella and parmesan on top.
  13. Cover with foil and bake at 375 degrees for 1 hour.
  14. Remove foil and bake or broil another 5-10 minutes until cheese is browned.
  15. Let it rest 10 minutes before slicing, if you can wait that long!
    Carb-Free Lasagna

    A healthy take on a classic comfort food. Replace pasta with vegetables and never know the difference

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