Who needs pasta noodles for yummy lasagna?

Wishing for a low-carb dinner that satisfies your Italian food craving.  This lasagna is the perfect solution, especially in the summer with homegrown garden-fresh veggies and herbs. That said, don't underestimate its appeal in the winter when only comfort food will do.

You won't even miss the noodles!

Eggplant “Noodles”
2 large eggplants peeled, sliced lengthwise into 1/4 inch noodle-like strips
cooking spray (olive oil spray is best)
1 cup flavored breadcrumbs


2 tablespoons olive oil
1 clove grated garlic
1 red pepper, chopped
1 (8 ounce) package mushrooms, chopped
1 tablespoon italian seasoning (or mix of oregano, basil and thyme)
salt and pepper to taste
1/4 teaspoon crushed red pepper (optional)
1/2 cup red wine
1 (28 ounce) can tomato puree
2 cups fresh (or one 15 ounce can) diced tomatoes


Cheese Mixture
2 cups ricotta cheese
2 eggs
1 tablespoon fresh chopped parsley
2 cups shredded mozzarella
1⁄2 cup grated parmesan

Preheat oven to 425 degrees.  Spray cookie sheet with olive oil spray.
Dredge each eggplant slice in flavored bread crumbs, arrange in single layer on prepared cookie sheet. Lightly spray tops with oil before baking the slices 5 minutes on each side. Remove eggplant from oven.  Lower oven temp to 375.

Saute garlic in olive oil for 5 minutes on top of the stove in a large skillet. Add chopped red pepper and mushrooms, and cook 5 minutes. Add tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.

Blend ricotta, egg and parsley mixture in a medium sized bowl.

Spread 1/3 of sauce in bottom of 9” x 13” metal pan. Layer ½ eggplant slices, ½ ricotta mixture, 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 45 minutes. Remove foil and bake or broil another 5-10 minutes until cheese is browned.  Let it rest 15 minutes before slicing.  Serves 8.


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