Low Carb Gluten-Free Lasagna

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eggplant-lasagna_01

We are both suckers for lasagna. Rich, creamy, and comforting, what’s not to love? Lasagna is on the top of hubby’s favorite dishes. But we have been both watching how much pasta we eat and spend on since lasagna noodles are a bit on the pricey side. That is why we seldom have lasagna for dinner. For some reason, I couldn’t ignore my craving for lasagna. Eggplant was the perfect solution for a low carb dinner idea. It took some convincing for hubby to be on board with the idea of using eggplant in lieu of noodles. He eventually came around. Most people I know are very fussy over heavily eggplant dishes but thankfully there weren’t any complaints.  In fact, I earned a lot of approval with this gluten free lasagna version and therefore I am delighted to share my eggplant lasagna recipe with y’all 🙂

Even if you normally don’t like eggplant, I am hoping that this eggplant lasagna recipe is exceptional. I’ve had other gluten-free options but rice, corn, quinoa, and buckwheat pasta is expensive – even more so than regular pasta. And they are not readily available at my local health food stores. If you have a serious aversion to eggplant, you can use other gluten-free alternatives. I ,however, am trying to watch my waistline and felt I had more than my fair share of carbs for this week.  This gluten free eggplant lasagna dish is satisfying but not too heavy. It comes close to what you would expect from a authentic classic Italian lasagna but without the excess amount of carbs. If you want a vegan option for this eggplant lasagna recipe, you can omit the cheese entirely or use a vegan substitute.

If you are trying to encourage your kids to incorporate more vegetables in their diet, this eggplant lasagna recipe is the perfect solution. Eggplant or not, who doesn’t love a home-cooked lasagna? What difference does it make which preparation method you decide to use when making lasagna? Even though eggplant hasn’t entirely replaced pasta for me, it’s a healthier substitute. I desperately wanted to have some lasagna and I didn’t regret using eggplant instead of pasta. Don’t judge me 😉

For this recipe, you will need:

  1. 2 eggplants sliced 1/4 ” thick
  2. 4 tablespoons of olive oil divided
  3. 1 onion chopped
  4. 3 cloves of garlic minced
  5. 1 carton of mushrooms sliced
  6. 1 package of fresh spinach stems removed
  7. Marinara sauce (you can make your own to monitor the sodium content)
  8. 2 lbs of ground meat of your choice (I used vegan ground beef as it cooks faster)
  9. 15 ounces of low fat ricotta or cottage cheese of your choice
  10. 1 cup of grated Parmesan cheese
  11. 1 cup of skim Mozzarella cheese
  12. Salt and fresh ground pepper

Instructions

Preheat oven to 350 degrees F. Place sliced eggplant in on a baking sheet. Lightly brush eggplant with olive oil and season with salt and pepper. Roast in the oven for 10 minutes or until tender.  Add the remaining 2 tablespoons of olive oil in a skillet over medium high heat. Add onions and saute till translucent.  Add minced garlic and saute for another two minutes. Add the vegetables and saute until tender. Add the ground meat and sauce and cook  for 5-10 minutes. Mix Parmesan cheese and ricotta cheese in a separate bowl. Layer the lasagna in a greased baking dish in the following order: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella and  cheese. Bake for 30 minutes or until bubbly.

Yields 10 servings

 

 

 

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