Eggplant Lasagna

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.

Eggplant Lasagna

Recipe:

  • 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.

Instructions:

  • 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

Low Carb Pizza Crust – Two Ways

Who doesn’t love pizza? I mean, really, I don’t know anyone that doesn’t like pizza? Bread, cheese, sauce and any topping you desire!

When it comes to football and family gatherings, pizza is a pretty high priority considering it pleases everyone, for the most part. Unless you  are like my mom and myself and want to have a healthier option. The recipes below are two different variations we decided to give a try, turns out they are both equally delicious! One uses cauliflower and the other uses zucchini, and they are both low carb and gluten-free.

Cauliflower Pizza Crust Recipe:

Ingredients:

  • 1 Medium Sized Head of Cauliflower – should be about 3 cups of riced cauliflower.
  • ¼ Cup Shredded Parmesan Cheese
  • ¼ Cup Mozzarella Cheese
  • 1 Egg
  • ¼ tsp. Salt
  • ½ tsp. Garlic Powder
  • ½ tsp. Basil
  • ½ tsp. Oregano

Instructions:

  1. Preheat oven to 500 degrees Fahrenheit.
  2. Remove the stem from the cauliflower, then cut in to chunks and place in to a food processor. Pulse the cauliflower until it has a rice texture.
    1. NOTE- if you do not have a food processor, after you cut off the stem, use a cheese grater and grate the cauliflower to look like rice.
  3. Once cauliflower has a rice like texture, place into a microwave safe bowl and microwave for 5 minutes; then cool for 5 minutes.
  4. Using paper towels or a clean kitchen towel, place cooled cauliflower in the towel and ring out all the excess water. You will want to get out as much liquid as possible, the drier the better.
  5. In a mixing bowl, mix together the drained cauliflower, parmesan cheese, mozzarella cheese, egg, salt and spices. Then spread out on a greased pizza pan, or parchment paper into your desired pizza shape.
  6. Place crust into oven and back for about 10-15 minutes. The crust should be golden and crispy. I like pizza to be more of a flat bread, so I recommend closer to the 15 minutes unless you have a hot oven, you don’t want to burn it.
  7. Remove from the oven and place your sauce and toppings on the cooked crust.
  8. Place the prepped pizza back in to the oven and cook until your cheese is bubbling and starting to brown, about 4-5 minutes.

Zucchini Pizza Crust Recipe:

Ingredients:

  • 1 Medium Zucchini – Shredded
  • 1 Egg
  • ½ Cup Shredded Parmesan Cheese
  • 1 Pinch of Salt
  • 1 Clove Garlic

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Using a fine cheese grater, grate the zucchini. Then place in a bowl and add salt. Let sit for about 15-20 minutes. After zucchini has sat, rinse it.
  3. Using paper towels or a clean kitchen towel, place cooled zucchini in the towel and ring out all the excess water. You will want to get out as much liquid as possible, the drier the better.
  4. In a mixing bowl, mix together the drained zucchini, egg, parmesan cheese, garlic and salt. Then spread out on a greased pizza pan, or parchment paper into your desired pizza shape.
  5. Place crust into oven and bake for about 15 minutes. The crust should be golden and crispy.
  6. Remove from the oven and place your sauce and toppings on the cooked crust.
  7. Place the prepped pizza back in to the oven and cook until your cheese is bubbling and starting to brown, about 5 minutes.

I added a basic red sauce, parmesan cheese, mozzarella cheese, shallots and turkey pepperoni to the two pizza’s shown in the pictures, please add any toppings you prefer.

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: DOES NOT INCLUDE PIZZA TOPPINGS, CRUST ONLY

Cauliflower Pizza Crust = 4 Servings = 4.25 Net Carbs, 4.5g Fat and 8.5g Protein

Zucchini Pizza Crust = 2 Servings = 2 Net Carbs, 10g Fat and 14g Protein