Lance's low carb eggplant lasagna
| Prep Time: 70 min | Serves: 6 |
| Cooking Time: 60 min | Yield: 1 lasagna |
No noodle lasagna,low carb with eggplant instead of noodles. Not vegan or vegetarian but really good.
Ingredients
- 28 oz Puree Tomatoes
- 2 cups Part Skim Ricotta Cheese
- 1 cup Mozzarella Part Skim
- 1 egg
- 2 1/2 lb Eggplant [medium]
- 1/4 cup Onions
- 8 oz Ground Sirloin
- 4 oz Baby Bella
Directions
Cut the eggplants into 1/4 in strips. Roast at 400 for 5 minute per side. Mix ricotta, egg, and mozzarella together. Brown the beef. Saute the onion with garlic and mushrooms then add the tomato puree. Put down some tomato sauce on the bottom of a casserole dish. Layer eggplant, cheese mixture, meat, and sauce until all used. Put about a quarter cup of mozzarella on top. Bake at 400 for 30 minutes then reduce heat to 350 for 20 minutes more.