Wednesday, November 16, 2016

eggplant lasaguna

This one is a keeper. Yum!

1-2 eggplants
1 jar low carb pasta sauce (Trader Joes has two different sauces that are only 5 carbs)
2 c shredded mozzarella
16 oz ricotta
1 egg
1 tsp. Italian seasoning
Opt: spinach, cooked ground turkey, or anything else you enjoy in regular lasagna

1) peel and cut eggplant into quarter inch slices. It will shrink down as you roast it. Lightly coat in olive oil and sprinkle with salt and pepper. Roast in oven for about 5-10 min each side. I set my oven at 350.
2) mix ricotta, egg, 2 T. Parmesan, and Italian seasoning
2). In a 9x13 casserole dish start layering. I do sauce on the bottom so the eggplant doesn't stick.  Then eggplant, ricotta mixture, sauce, mozzarella, Parmesan, any optional extras, eggplant, sauce, mozzarella, Parmesan.
 3) Cover with foil and bake at 350 for 40 min. Uncover and bake another 10 min.

I don't miss the noodles at all with this one. I like to serve it with either a side salad or broccoli. leftovers freeze and reheat well. This also works as a freezer meal.

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