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

Name: I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup parmesan cheese

Servings: persons

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
½ cup parmesan cheese

1
Preheat oven to 425 degrees.
2
Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
3
Cook slices 5 minutes on each side.
4
Lower oven temp to 375.
5
Brown meat, onion and garlic in olive oil for 5 minutes.
6
Add red pepper and mushrooms, and cook 5 minutes.
7
Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
8
Blend ricotta, egg and onion mixture.
9
Spread 1/3 of meat sauce in bottom of 9 x 13 glass pan.
10
Layer 1/2 eggplant slices, 1/2 ricotta, 1/3 mozzarella and parmesan.
11
Repeat.
12
Add last layer of sauce, then mozzarella and parmesan on top.
13
Cover with foil and bake at 375 degrees for 1 hour.
14
Remove foil and bake or broil another 5-10 minutes until cheese is browned.
15
Let it rest 10 minutes before slicing, if you can wait that long!

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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