Ingredients
-
-
2
-
-
-
-
1 1/2
-
2
-
2
-
3
-
1
-
-
-
-
-
Directions
I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna, I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles. I’ve also seen zucchini strips used as the mock noodles. Try it!, I was so nervous that this wasnt going to come out good and everyone loved it! I think the key is cutting the eggplant very thin so its more pasta like and less mushy. used a jar of my favorite high quality pasta sauce and added seasoned meat and a few other ingredients to kick it up a notch. Other than that followed the recipe and came out awesome !!
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
Spray Cookie Sheet, Arrange Eggplant Slices and Season With Salt and Pepper. |
|
3
Done
|
Cook Slices 5 Minutes on Each Side. |
|
4
Done
|
Lower Oven Temp to 375. |
|
5
Done
|
Brown Meat, Onion and Garlic in Olive Oil For 5 Minutes. |
|
6
Done
|
Add Red Pepper and Mushrooms, and Cook 5 Minutes. |
|
7
Done
|
Add Spinach, Tomatoes, Tomato Sauce, Spices and Wine and Simmer For 5-10 Minutes. |
|
8
Done
|
Blend Ricotta, Egg and Green Onion. |
|
9
Done
|
Blend Together Mozzarella and Parmesan Cheese. |
|
10
Done
|
Spread 1/3 of Meat Sauce in Bottom of 9 X 13 Glass Pan. |
