Lulu's Low Carb Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
• 2 Eggplants, sliced lengthwise in strips (I leave the skin on, but you can remove it if you prefer.) • Kosher Salt—enough to sprinkle on the eggplant, around 2 TBSP. • 1 lb. ground beef • 2 cloves garlic, minced• 1 small onion, chopped• 1 lb. whole milk ricotta cheese – low-fat is higher in carbs (worried about the calories? Substitute cottage cheese)• 2 eggs (lightly beaten)• 1 tsp of each: dried basil, oregano, parsley• 1 piece of star anise, crushed (or ¼ tsp ground anise)• 1/3 cup Parmesan cheese• 1 8oz package cream cheese, softened (save on calories and use half a package)• 8 oz mozzarella cheese, shredded• 2 cups fresh spinach• 1 12oz. can pizza sauce (any variety with no added sugars) Save carbs by using half a can!
1. Slice the eggplant into ¼ inch thick strips, length-wise.
2. Place eggplant in a colander and sprinkle with kosher salt. Evenly coat the eggplant with salt. This will extract some of the water. Place colander in the sink or inside a bowl to catch liquid. Drain for 30 minutes.
3. Brown the ground beef, drain. I add a little kosher salt to the meat mix too. Add onions, cook until translucent. Add garlic. Cook until aromatic and remove from heat.
4. Preheat oven to 400 degrees.
5. In a small bowl, combine ricotta, eggs, basil, oregano, anise, cream cheese, and parmesan. Mix until well incorporated.
6. Spread the eggplant strips on baking sheets and bake for 8- 10 minutes per side (or until browned). This will remove a little more water and make the eggplant less soggy.
7. Turn oven down to 350 degrees F
Build the Lasagna!
1. Spread 1/3 can of the sauce into the bottom of a 9 X 13 pan.
2. Layer the eggplant, meat mixture, cheese mixture, 1/3 can of sauce, 1/3 of the spinach, and 1/3 mozzarella cheese. Repeat. For a sturdier lasagna, overlap the eggplant and alternate placing them lengthwise in one layer, then width-wise in the next.
3. Finish by sprinkling the remaining mozzarella cheese.
3. Cover with foil and bake for 45 minutes. Place a cookie sheet on the rack below the lasagna to catch any drips. Remove foil and bake for 15 minutes. Optional: Turn off oven, leaving lasagna inside for around 30 minutes. This will let extra liquid absorb and help the lasagna set. I know it’s really hard to resist tearing into this baked goodness, but this last step is totally worth it.
Serving Size: makes 12 2.5 inch pieces
2. Place eggplant in a colander and sprinkle with kosher salt. Evenly coat the eggplant with salt. This will extract some of the water. Place colander in the sink or inside a bowl to catch liquid. Drain for 30 minutes.
3. Brown the ground beef, drain. I add a little kosher salt to the meat mix too. Add onions, cook until translucent. Add garlic. Cook until aromatic and remove from heat.
4. Preheat oven to 400 degrees.
5. In a small bowl, combine ricotta, eggs, basil, oregano, anise, cream cheese, and parmesan. Mix until well incorporated.
6. Spread the eggplant strips on baking sheets and bake for 8- 10 minutes per side (or until browned). This will remove a little more water and make the eggplant less soggy.
7. Turn oven down to 350 degrees F
Build the Lasagna!
1. Spread 1/3 can of the sauce into the bottom of a 9 X 13 pan.
2. Layer the eggplant, meat mixture, cheese mixture, 1/3 can of sauce, 1/3 of the spinach, and 1/3 mozzarella cheese. Repeat. For a sturdier lasagna, overlap the eggplant and alternate placing them lengthwise in one layer, then width-wise in the next.
3. Finish by sprinkling the remaining mozzarella cheese.
3. Cover with foil and bake for 45 minutes. Place a cookie sheet on the rack below the lasagna to catch any drips. Remove foil and bake for 15 minutes. Optional: Turn off oven, leaving lasagna inside for around 30 minutes. This will let extra liquid absorb and help the lasagna set. I know it’s really hard to resist tearing into this baked goodness, but this last step is totally worth it.
Serving Size: makes 12 2.5 inch pieces
Nutritional Info Amount Per Serving
- Calories: 272.6
- Total Fat: 18.3 g
- Cholesterol: 90.8 mg
- Sodium: 384.6 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.1 g
- Protein: 16.5 g
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