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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 371.5
  • Total Fat: 16.1 g
  • Cholesterol: 4.2 mg
  • Sodium: 667.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 8.7 g
  • Protein: 28.5 g

View full nutritional breakdown of Low Carb Eggplant Lasagne calories by ingredient
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Low Carb Eggplant Lasagne

Submitted by: COWGRRRL

Introduction

This dish is brilliant for low carbing (simply omit carrot and fresh tomatoes and add more diced eggplant and zuccini if you want low carb) or wheat free diets.
It takes some prep work but definitely worth it :)
This dish is brilliant for low carbing (simply omit carrot and fresh tomatoes and add more diced eggplant and zuccini if you want low carb) or wheat free diets.
It takes some prep work but definitely worth it :)

Number of Servings: 6

Ingredients

    *Meat layer*
    Eggplant - 3 Medium or 2 Large
    Zucchini - 2 Medium
    Carrot - 2 Medium or 1 Large
    Brown onion - 1 Medium
    Tomatoes - 3 Medium
    Tinned Tomatoes - 400g
    Ground beef - 500g (The leaner the better)
    Powdered beef stock -
    Dried Thyme - 1 tspn
    Dried Rosemary - 2 tspn
    Black Pepper - 1 tspn
    Salt - To taste (You won't need much thanks to the beef stock and romano cheese)

    *"Bechemel" Sauce*
    Cottage Cheese - 250g
    Romano Cheese - 1/2 a cup
    Minced garlic - 1 tspn
    Black Pepper - To taste

Tips

I recommend allowing the dish to cool for a bit before serving as it will be scaldingly hot when it comes out of the oven and serving it while it's very hot will cause it to simply spread around the plate like stew. Leaving it to cool for a while will mean it will stay in it's layers a lot better.


Directions

Slice your eggplant into half centimeter slices, and grill it until the majority of the water is cooked out of it. Use salt to assist in removing any bitter taste but try to minimise how much you use.

While the eggplant is grilling, saute your onion, carrot, zuccini, and fresh tomatoes.
Brown the minced beef and add to the vegetable mix. By the time all of this is done your eggplant should be cooked.

Put the cottage cheese, romano cheese, minced garlic and black pepper into an electric mixer and buzz it until it's smooth to make your 'bechemel' sauce. Depending on the consistency of your cream cheese you may need to add a half cup of water to make it into a 'sauce'.

Once that's done, layer eggplant into a large casserole dish. Follow by a layer of the meat/veg mix, then dollop bechemel on top. You will only need to use a small amount of the bechemel for each layer as it's quite strong and using a lot will overpower the taste of the meat/veg layer.
Once you've completed all the layers, top with cheese (if you wish, but I recommend not as the romano gives enough flavour) and bake in the oven for half an hour to 45 minutes at around 180 degrees Celsius.


Serving Size: Makes 6 large servings (Serving sizes are larger to allow for appropriate protein serve for males)

Number of Servings: 6

Recipe submitted by SparkPeople user COWGRRRL.






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