Low Carb Baked Eggplant Lasagna
|Eggplants||2 Large, sliced|
|Olive oil cooking spray||1|
|Lean ground beef/Ground turkey||1 Pound|
|Chopped onion||1 Large|
|Chopped garlic||4 Clove (20 gm)|
|Pepper red||1 , chopped|
|Frozen spinach||20 Ounce (2 Package)|
|Red cooking wine||1⁄2 Cup (8 tbs)|
|Tomato sauce||14 Ounce (1 Bottle)|
|Roma tomatoes||4 , chopped|
|Low fat ricotta cheese||2 Cup (32 tbs)|
|Green onions||3 , chopped|
|Low fat mozzarella cheese||14 Ounce (2 Packages)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Turn on Broiler or Preheat Oven to Highest Temperature (500)
Spray Cookie sheet, and arrange the eggplant slices and season with the salt and pepper and Parmesan cheese
Broil until slightly crisp.
Remove from oven
Brown meat for about 5 minutes or until no longer pink add the onions and garlic.
Add the Red pepper and cook for 5 minutes more
Add spinach, tomatoes, Italian spices and wine and simmer for 25-30 minutes until liquid absorbs
Remove and set a side.
Mix the Ricotta, green onions and egg together until mixture is uniformed
Spray a baking dish with nonstick cooking spray.
Layer the meat sauce, eggplant, ricotta mixture , mozzarella and Parmesan cheese and repeat.
At the last layer at the sauce then mozzarella and Parmesan cheese.
Cover pan with foil and bake at 375 degrees for 1 hour.
Remove foil and back for another 10 minutes until cheese has a golden brown color.
Let is sit of 10 minutes before slicing. You will love this recipe, trust me!
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