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I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna

2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
cooking spray (olive oil spray is best)
salt and pepper
1 12 lbs ground sirloin or 1 12 lbs turkey breast or 1 12 lbs Italian sausage
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 1 cup 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)
2 cups low-fat ricotta cheese
2 eggs
3 green onions, chopped
3 cups shredded lowfat mozzarella cheese
12 cup parmesan cheese


Preheat oven to 425 degrees. Spray cookie sheet, arrange eggplant slices and season with salt and pepper. Cook slices 5 minutes on each side. Lower oven temp to 375. Brown meat, onion and garlic in olive oil for 5 minutes. Add red pepper and mushrooms, and cook 5 minutes. Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes. Blend ricotta, egg and onion mixture. Spread 1/3 of meat sauce in bottom of 9 x 13 glass pan. Layer 1/2 eggplant slices, 1/2 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!

Source: www.food.com