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I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna
I was looking for a yummy South Beach recipe to curb my Italian Cravings.I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila! A low carb keeper in our home! The eggplant taste is indistinguishable with all of the bold italian flavors, and adds the needed texture of the missing noodles.I've also seen zucchini strips used as the mock noodles.Try it!
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Ingrediënten
- 5 large eggplants, peeled, sliced lengthwise into 2/3 centimetre noodle-like strips
- cooking spray (olive oil spray is best)
- salt and pepper
- 600 gram turkey breast or 600 gram Italian sausage
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 cloves chopped garlic
- 1 red pepper, chopped
- 1 ( 454 gram ) package sliced mushrooms
- 2 tablespoons italian seasoning ( or mix of oregano, basil and thyme )
- 1 teaspoon fennel seed
- salt and pepper
- 1 teaspoon red pepper flakes ( if you dare! )
- 1 ( 284 gram ) package frozen chopped spinach
- A bowl with a capacity of 1/4 liter containing red wine or A bowl with a capacity of 1/4 liter containing vodka
- 1 ( 794 gram ) can tomato sauce ( or large jar sugar free sauce if you can find it )
- 1 ( 425 gram ) can diced tomatoes ( for less sugar, 3 chopped roma tomatoes )
- A bowl with a capacity of 1/2 liter containing low-fat ricotta cheese
- 2 eggs
- 3 green onions, chopped
- A bowl with a capacity of 3/4 liter containing shredded lowfat mozzarella cheese
- A cup with a capacity of 130 ml containing parmesan cheese
Bereiding
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Preheat oven to 425 degrees.
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Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
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Cook slices 5 minutes on each side.
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Lower oven temp to 375.
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Brown meat, onion and garlic in olive oil for 5 minutes.
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Add red pepper and mushrooms, and cook 5 minutes.
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Add spinach, tomatoes, tomato sauce, spices and wine and simmer for 5-10 minutes.
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Blend ricotta, egg and Green onion.
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Blend together Mozzarella and Parmesan Cheese.
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Spread 0.33 of meat sauce in bottom of 9” x 13” glass pan.
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Layer ½ eggplant slices
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Dollop and Spread ½ ricotta
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Layer 0.33 mozzarella/parmesan mixture.
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REPEAT
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Add last layer of sauce, then mozzarella/parmesan mixture on top.
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Cover with foil and bake at 375 for 1 hour.
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Remove foil and bake or broil another 5-10 minutes until cheese is browned.
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Let it rest 10 minutes before slicing, if you can wait that long!
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