Low Carb Italian Eggplant Lasagna

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

Overview:

This Low Carb/South Beach Eggplant Lasagna recipe is a perfect solution for satisfying Italian cravings while keeping it low-carb. It replaces traditional noodles with thinly sliced eggplant, seamlessly blending into the bold Italian flavors of the dish. Ideal for those following a low-carb or South Beach diet, this lasagna is hearty, flavorful, and sure to become a household favorite.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8
• Calories per serving: 449.4 kcal
• Rating: ★★★★★ (5 out of 5 stars)
• Review Count: 146

Ingredients:

• 2 eggplants
• 1 1/2 lb turkey breast, ground
• 2 Italian sausages, removed from casing
• 2 tbsp olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 3/4 tsp fennel seeds
• 1 tsp red pepper flakes (adjust to taste)
• 1 package (10 oz) frozen chopped spinach, thawed and drained
• 1/2 cup red wine
• 1/4 cup vodka (optional)
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup low-fat ricotta cheese
• 1 egg
• 1 green onion, chopped
• 2 cups low-fat mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Instructions:

1. Preheat Oven:
   Preheat your oven to 425°F (220°C).

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2. Prepare Eggplant:
   Slice the eggplants into thin rounds. Lay them out on a baking sheet, spray with cooking spray, and season with salt and pepper. Bake in the preheated oven for 5 minutes on each side, then set aside. Reduce the oven temperature to 375°F (190°C).

3. Prepare Meat Sauce:
   In a large skillet, heat olive oil over medium-high heat. Add ground turkey, Italian sausage (removed from casing), onions, and garlic. Cook until meat is browned and onions are translucent, about 5-7 minutes.

4. Add Flavorings:
   Stir in fennel seeds, red pepper flakes, and mushrooms. Cook for an additional 5 minutes until mushrooms are softened.

5. Simmer Sauce:
   Add spinach, diced tomatoes, tomato sauce, and red wine (and vodka if using). Bring to a simmer and cook for 5-10 minutes, allowing flavors to meld. Season with salt and pepper to taste.

6. Prepare Cheese Mixture:
   In a bowl, combine ricotta cheese, egg, and chopped green onions. In another bowl, mix together shredded mozzarella and grated Parmesan cheese.

7. Assemble Lasagna:

   • Spread 1/3 of the meat sauce evenly in the bottom of a 9” x 13” glass baking dish.
   • Layer half of the eggplant slices over the sauce.
   • Spoon and spread half of the ricotta cheese mixture over the eggplant.
   • Sprinkle with 1/3 of the mozzarella and Parmesan cheese mixture.
   • Repeat layers: meat sauce, remaining eggplant slices, remaining ricotta mixture, and another 1/3 of the mozzarella and Parmesan cheese.

8. Final Layers:

   • Finish with the remaining meat sauce on top.
   • Sprinkle the last 1/3 of the mozzarella and Parmesan cheese mixture over the sauce.

9. Bake:
   Cover the baking dish with foil and bake in the 375°F (190°C) oven for 1 hour.

10. Brown Cheese:
    Remove the foil and bake (or broil) for an additional 5-10 minutes, until the cheese is melted and bubbly and lightly browned on top.

11. Rest and Serve:
    Let the lasagna rest for at least 10 minutes before slicing and serving. This allows the flavors to settle and makes it easier to cut into neat portions.

Tips and Variations:

• Zucchini Noodles: Instead of eggplant, try using thinly sliced zucchini as an alternative noodle substitute.
• Make-Ahead: This lasagna can be assembled ahead of time and refrigerated until ready to bake.
• Freezing: Lasagna freezes well. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (per serving):

• Calories: 449.4 kcal
• Fat: 20.9g
• Saturated Fat: 8.6g
• Cholesterol: 126.3mg
• Sodium: 811.3mg
• Carbohydrates: 33.4g
• Fiber: 9.8g
• Sugar: 12.7g
• Protein: 36.2g

Conclusion:

This Low Carb/South Beach Eggplant Lasagna recipe not only satisfies cravings for traditional Italian flavors but also fits into a low-carb lifestyle with its clever use of eggplant instead of pasta. With layers of rich meat sauce and cheesy goodness, it’s a comforting one-dish meal that will have everyone asking for seconds. Whether you’re following a specific diet or simply looking for a delicious twist on a classic, this lasagna is sure to become a regular on your menu rotation.