Lulu's Low Carb Eggplant Lasagna

Lulu's Low Carb Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Lulu's Low Carb Eggplant Lasagna calories by ingredient
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Introduction

Strips of eggplant replace the noodles in this low-carb treat. Strips of eggplant replace the noodles in this low-carb treat.
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!

Directions

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

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Member Ratings For This Recipe


  • Very Good
    great - 2/10/18

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  • Incredible!
    Fantastic! We all loved this. - 5/15/15

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  • I have tried this recipe, was sceptical as I've never eaten eggplant before. It was amazing. A must to try. - 2/25/15

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