Eggplant Lasagna
Eggplant lasagna is a low carb alternative to the real thing...you won't miss the traditional lasagna noodles replaced with eggplant! Perfect to stock up the freezer for easy lunches or dinners.
Servings: 8
Calories: 340kcal
Ingredients
Eggplant Noodles
- 2 eggplants (sliced ¼- ⅓ inch thick)
- spray oil s & p
- salt & pepper
Sauce
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 lb lean ground beef
- 1 teaspoon oregano
- ¼ teaspoon fennel seeds (crushed double it if you love fennel!)
- ¼ teaspoon salt
- 22 oz jar of pasta sauce (650 mL; use low carb if you are keto)
Ricotta mixture
- 17 oz light ricotta (500 g; any extra liquid discarded)
- 1 egg
- ¼ teaspoon salt
- 2 cups loosely packed spinach (chopped)
Other
- 2 cups shredded mozzarella cheese
Instructions
Eggplant Noodles
- Heat oven to broil.
- Place a wire rack over a baking sheet and arrange eggplant slices on the rack. (You may need to do this part in 2 batches to fit all of the eggplant slices).
- Spray both sides of eggplant slices with oil, and broil for 4 minutes per side (turn half-way through), or until lightly browned. Keep an eye on them as all broilers are different and you do not want to burn them!
- Reduce oven temperature to 375°F.
Sauce:
- Heat oil in a large non-stick pan over medium heat. Sautee onion for 7 or so minutes, until soft and translucent. Add 2 cloves garlic and cook for 1 more minute.
- Add lean ground beef and cook for 10 or so minutes, until cooked through and no pink remains. Drain the pan if necessary.
- Add the oregano, salt, crushed fennel seeds and pasta sauce, and cook for 2-3 more minutes until warmed through.
Ricotta Mixture
- Stir together the ricotta, egg, salt, spinach and basil in a large bowl.
Assemble Lasagna
- In a deep 9 X 13 inch baking pan, spread out 1 cup of the pasta sauce.
- Top with half of the lasagna 'noodles', followed by one third of the ricotta mixture, ¾ cup of shredded mozzarella, and one third of the remaining sauce.
- Repeat with two more layers, finishing with a sprinkling of mozzarella cheese.
- Bake uncovered for 30 minutes at 375°F.
Storage
- Store in a sealed container in the fridge for up to 4 days.
- Reheat until steaming hot in the microwave or pop the dish back in the oven at 350°F for 30 minutes or until heated through.
- Leftovers may also be frozen for up to 3 months.
Nutrition
Serving: 1/8 of batch | Calories: 340kcal | Carbohydrates: 15g | Protein: 27g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 97mg | Sodium: 805mg | Potassium: 360mg | Fiber: 5g | Sugar: 9g