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zucchini eggplant aubergine low carb lasagna


a friend brought this to a pot-luck. no noodles, so lower carb. all the veggies make this recipe pretty healthy, and you can use whatever types of dairy you prefer--whole fat, low fat, it always seems to come out great. i'm going to try a version with soft tofu instead of ricotta.


# # # # # # # # #


  1. Peel eggplant
  2. Slice eggplant and zucchini lengthwise into thin strips
  3. Place on baking sheet
  4. Spray with olive oil
  5. Sprinkle with salt and pepper
  6. Broil these
  7. Turning and re-spraying with oil once
  8. Until lightly browned on both sides
  9. These are your "noodles"
  10. "its time-consuming
  11. But its so worth it !"
  12. In a large heavy-bottomed pot
  13. Heat olive oil
  14. Saute onion and garlic until just beginning to brown
  15. Add chopped turkey sausage
  16. If using
  17. Cook about 10 minutes
  18. Add red pepper and mushrooms
  19. Stirring gently
  20. Cook 5 minutes
  21. Add jarred pasta sauce and thawed spinach
  22. Simmer about 10 more minutes
  23. Combine ricotta
  24. Cottage cheese
  25. Eggs
  26. Scallions and nutmeg
  27. Set aside
  28. Preheat oven to 375f
  29. Layer 1 / 3 of sauce in 9x13 baking dish
  30. Layer 1 / 2 eggplant and zucchini slices
  31. Top with 1 / 2 ricotta mixture
  32. 1 / 3 mozzarella
  33. And 1 / 3 parmesan
  34. Repeat
  35. Top with final 1 / 3 sauce
  36. Then mozzarella and parmesan
  37. Cover with foil and bake one hour
  38. Remove foil for last 5-10 minutes

Step 24

Total Time in Minute 105

Ingredients Count 20

cooking zucchini eggplant  aubergine   low carb lasagna

See More Relate Photo





Garlic cloves

Sweet italian turkey sausage links

Red bell pepper

Sliced mushrooms

Frozen spinach

Pasta sauce

Fat-free ricotta cheese

Low fat cottage cheese



Low fat mozzarella

Parmesan cheese

Ground nutmeg



Olive oil flavored cooking spray

Olive oil

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