Eggplant Lasagna #lowcarb #healhty

This low carb eggplant lasagna is the best comfort sustenance ever. Layers of eggplant, meat sauce, and cheddar are prepared until warm and bubbly. Simply include plate of mixed greens!

Who doesn't love a rich, generous lasagna? Dreams of family assembled around a colossal table, prepared to dive into a customary Italian top choice? Yet, all the carbs, isn't that so? Did you realize you can make a low carb eggplant lasagna? All the flavor without all the blame?

This simple eggplant lasagna will fulfill the heartiest of eaters while obliging the more low carb swarm. A veggie lover eggplant lasagna isn't constantly a terrible thing! This one has a lot of cheddar and a tart, rich, tomato-y meat sauce. Nobody will ever realize that is it's solid, however fulfilling!

Also Try Our Recipe : BROCCOLI & SMOKED SAUSAGE CASSEROLE

Ingredients
Sauce

• 24 oz Rao's Pasta Sauce
• 1 1/2 lbs ground beef
• 1 teaspoon Italian seasoning

Eggplant Noodles

• 2 large eggplants
• olive oil spray
• salt
• 1/2 teaspoon oregano

Cheese Mixture

• 10 oz ricotta cheese
• 1 cup cottage cheese
• 1 egg
• 1 egg yolk
• 1/2 cup cooked spinach squeezed dry
• 2 cups mozzarella cheese

Instructions

1. Slice eggplant into 1/4" slices. Generously cover with salt and let sit in a strainer about 30 minutes. Rinse well and dab dry. Spray with olive oil spray.
2. Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans) and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
3. Meanwhile, brown ground beef with Italian seasoning in a pan. Drain any fat. Add 2 cups tomato sauce and 1 cup water. Simmer 15 minutes or until thickened. 
4. Combine all cheese mixture ingredients except mozzarella cheese in a separate bowl.
5. Place 1/2 cup tomato sauce in the bottom of a 9x13 pan. Place 1/3 of the eggplant slices over the tomato sauce. Layer 1/2 cheese mixture, 1/2 meat mixture.
6. Repeat with 1/3 eggplant, remaining cheese mixture, remaining meat mixture and finally remaining eggplant. Cover with mozzarella cheese.
7. Bake covered for 30 minutes, remove foil and bake covered and additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.

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Read More Our Recipe : Zucchini Ricotta Fritters