low carb Eggplant Lasagna

low carb Eggplant Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 722.1
  • Total Fat: 52.3 g
  • Cholesterol: 121.6 mg
  • Sodium: 1,220.7 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 9.5 g
  • Protein: 41.0 g

View full nutritional breakdown of low carb Eggplant Lasagna calories by ingredient
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Introduction

Great option for those who need low carb delicious food!!! Great option for those who need low carb delicious food!!!
Number of Servings: 6

Ingredients

    16.0 oz Beef, ground, 80% lean meat / 20% fat, patty, cooked, broiled [hamburger, ground round]
    3.0 tbsp Sofrito Sauce
    0.33 cup Tomato Sauce
    2.0 tsp Knorr Chicken Bouillon
    4.0 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
    1.0 cup Parmesan Cheese, grated
    2.0 cup Kroger Colby and Monterey Jack Cheese shredded
    1.0 tsp, crumbled Bay Leaf
    8.0 tbsp Extra Virgin Olive Oil
    1.5 cup Sauce, Prego Marinara Sauce

Directions

The eggplant 1. peal the eggplants with a potato peeler 2. cut the eggplant in aprox 1/3" (inch) thick slices. 3. cover a cookie sheet with aluminum foil and brush it with the EVOO (extra virgin olive oil). place the eggplant slices. 4. Brush the slices with the remaining EVOO. 5. Sprinkle a small amount of salt over the slices 4. Bake on 350 F more or less 30 minutes. They will be soft and have golden spots. set aside to cool The meat 1. in a nonstick pan place 1 tbsp. EVOO (extra virgin olive oil) the sofrito and the tomato sauce. Cook for 2 mintues. 2. Add the bay leaf, and the chicken bouillon, let the bouillon dissolve. 3. Add the raw meat and stir, when it is brown, taste and add salt to your prefference. set aside In a lasagna pan 1. Put a small part of the Marinara Sauce, sprinkle with a small amount of Parmessan Cheese. 2. Divide the eggplants in 2 ( for top and bottom layer) place the bottom layer. put half the shredded cheese. 3. put the layer using all of the beef. 4. Put over the beef the remaining Shredded Cheese. 5. Put the last layer of eggplant. 6. Cover with the remaing Marinara Sauce and sprinkle the remaining Parmesan Cheese. 7. Bake on 350F covered for 20 minutes. 8. uncover and continue baking 10 more minutes to brown. Let it 5 cool minutes and enjoy. I usually eat this with a garden salad with Italian dressing!!!

Serving Size: Makes 6 servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user MARIEJIMENEZ.

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