Zucchini Eggplant Aubergine Low Carb Lasagna Recipes

ZUCCHINI EGGPLANT (AUBERGINE) LOW-CARB LASAGNA

Steps:

• Peel eggplant. Slice eggplant and zucchini lengthwise into thin strips (about 1/4 inch). Place on baking sheet, spray with olive oil, sprinkle with salt and pepper. Broil these, turning and re-spraying with oil once, until lightly browned on both sides. These are your "noodles". It's time-consuming, but it's SO worth it!
• In a large heavy-bottomed pot, heat olive oil. Saute onion and garlic until just beginning to brown. Add chopped turkey sausage, if using. Cook about 10 minutes. Add red pepper and mushrooms, stirring gently. Cook 5 minutes. Add jarred pasta sauce and thawed spinach (squeeze out most of the liquid). Simmer about 10 more minutes.
• Combine ricotta, cottage cheese, eggs, scallions and nutmeg. Set aside.
• Preheat oven to 375°F.
• Layer 1/3 of sauce in 9x13 baking dish. Layer 1/2 eggplant and zucchini slices. Top with 1/2 ricotta mixture, 1/3 mozzarella, and 1/3 parmesan.
• Repeat.
• Top with final 1/3 sauce, then mozzarella and parmesan. Cover with foil and bake one hour. Remove foil for last 5-10 minutes.

I LOST MY NOODLES! LOW CARB/SOUTH BEACH EGGPLANT LASAGNA

Steps:

• Preheat oven to 425 degrees.
• Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
• Cook slices 5 minutes on each side.
• Lower oven temp to 375.
• Brown meat, onion and garlic in olive oil for 5 minutes.
• Add red pepper and mushrooms, and cook 5 minutes.
• Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
• Blend ricotta, egg and Green onion.
• Blend together Mozzarella and Parmesan Cheese.
• Spread 1/3 of meat sauce in bottom of 9" x 13" glass pan.
• Layer ½ eggplant slices
• Dollop and Spread ½ ricotta
• Layer 1/3 mozzarella/parmesan mixture.
• REPEAT
• Add last layer of sauce, then mozzarella/parmesan mixture on top.
• Cover with foil and bake at 375 degrees for 1 hour.
• Remove foil and bake or broil another 5-10 minutes until cheese is browned.
• Let it rest 10 minutes before slicing, if you can wait that long!

AMY TRUONG ZUCCHINI LOW-CARB LASAGNA

Steps:

• Pre-heat oven to 375 degrees.
• Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
• Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
• Reduce heat. Occasionally stirring.
• Beat egg in a small bowl.
• Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
• Oil bottom of large lasagna dish with garlic infused olive oil.
• Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
• Top with remaining half of shredded mozzerella cheese.
• Top with parmesean cheese.
• Sprinkle with additional black pepper and red pepper flakes (optional).
• Bake uncovered for 40 minutes.
• Let cool for 30 minutes (to prevent watery run between servings).