Here is a delicious recipe for a Vegetarian Lasagna (and its low-carb). I used eggplant as the ‘noodles’ and omitted meat from this recipe by subbing in the added mushrooms and onions. I feel eggplant is an under rated fruit, it tastes great whether you grill, bake, steam it or even eat it raw. I cubed the leftover eggplant after this recipe and threw it in with my salad.
- 1 Eggplant
- 1 Cup Sliced Onion
- 1 Cup Sliced Mushrooms
- 2 Cups Marinara Sauce
- 8 oz. Ricotta
- 1 Cup Shredded Mozzarella
- ¾ Cup Shredded Parmesan
- 1 egg
- 1 tsp. Pepper
- 1-2 tsp. Dried Parley OR 1/8 Cup of Chopped Fresh Parsley
- 1 Casserole Dish – I used an oval one, about 9” Wide x 5” Long x 4” Deep.
- Preheat Oven to 400 Degrees (F).
- Slicing the Eggplant – Cut the ends of the eggplant, then slicing longways, thinly slice the eggplant about ¼:” thick. Allow the eggplant to air dry for about 20 minutes, then using a paper towel pat the excess water off the eggplant. Set aside.
- For the marinara sauce, you can use a pre-made one from the store, or make your own. For this specific recipe, I used a ‘no added sugar’ jar I picked up at the store. I added some garlic powder, parsley, bail and black pepper to the pre-made jar.
- In a medium bowl, combine the ricotta, mozzarella, ½ Cup parmesan, egg, pepper and parsley. I used a hand mixer to make sure it was well combined. Set aside.
- In a casserole dish, spread a thin layer of marinara sauce in the bottom, then put a single layer of eggplant over the marinara, then spread some onion and mushroom over the eggplant. Next, layer with the ricotta mixture and repeat layers until you reach the top of your casserole dish. Sprinkle the remaining ¼ cup of parmesan on top of your lasagna.
- Cover lasagna with foil and back for 35 minutes.
I hope you enjoy.
Please let me know if you have any questions or comments and feel free to leave any comments below.
Thank you for stopping by and I hope you come back soon.
NUTRITION: 6 Servings = 5g Net Carbs, 14g Fat and 16g Protein