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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.4
  • Total Fat: 4.6 g
  • Cholesterol: 22.4 mg
  • Sodium: 1,148.1 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 7.5 g
  • Protein: 27.3 g

View full nutritional breakdown of Lost Noodles- Low Carb Eggplant Lasagna calories by ingredient
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Lost Noodles- Low Carb Eggplant Lasagna

Submitted by: TWODAYSINFEBGGD

Introduction

Taken from Recipezaar.com. Recipe # 83464 However, I have modified this from the original recipe by using a meat substitute instead of: ground sirloin or turkey breast. Taken from Recipezaar.com. Recipe # 83464 However, I have modified this from the original recipe by using a meat substitute instead of: ground sirloin or turkey breast.
Number of Servings: 8

Ingredients

    * 1 package of Quorn crumbles (meat substitute)
    * 2 tablespoons olive oil
    * 2 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)
    * 1 teaspoon fennel seed (optional)
    * salt and pepper
    * 1 teaspoon red pepper flakes (if you dare!) (optional)
    * 1 (10 ounce) package frozen chopped spinach
    * 1 cup red wine (optional) or vodka (optional)
    * 1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
    * 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)

    Cheese Mixture

    * 2 cups fat free ricotta cheese
    * 2 eggs
    * 3 green onions, chopped
    * 3 cups shredded fat freemozzarella cheese
    * 1/2 cup parmesan cheese

Directions

Preheat oven to 425 degrees.

Spray cookie sheet, arrange eggplant slices and sprinkle with a few tablespoons of Parmesan.

Cook slices 5 minutes on each side.

Lower oven temp to 375.

Brown Quorn, onion and garlic in olive oil for 5 minutes.

Add red pepper and mushrooms, and cook 5 minutes.

Add spinach, tomatoes, spices, simmer for 30 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.

Repeat

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!


Number of Servings: 8

Recipe submitted by SparkPeople user TWODAYSINFEBGGD.






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