Lost Noodles- Low Carb Eggplant Lasagna
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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