No Noodle Lasagna Recipe | Eggplant Lasagna | Low Carb Lasagna Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

Slice the ends off the eggplant and cut it into slices between 1/4-inch to 1/2-inch thick.

Layer the eggplant slices in a baking sheet in a single layer and sprinkle with salt to draw out moisture.

Let the salted eggplant sit for about an hour on the countertop.

Chop the shallot and roughly chop the roma tomatoes, then blend them and strain out the seeds and skin.

Combine the blended tomatoes with the 9 ounces of crushed tomatoes to make the sauce base.

Preheat a pan and add 2 tablespoons of olive oil, then sauté the cremini mushrooms until browned.

Add leftover eggplant ends and some slices to the pan with the mushrooms to cook down and add flavor to the sauce.

Remove the cooked mushrooms and eggplant, add more olive oil, and sauté the shallots and garlic.

Add 1 pound of Italian chicken sausage (removed from casing) and 1 pound of ground turkey to the pan, browning the meat.

Season the meat with 2 teaspoons of Italian herb blend, salt, black pepper, and 1/4 teaspoon of crushed red pepper flakes.

Once the meat is browned, add the cooked mushrooms and eggplant back into the pan along with the tomato mixture.

Scrape up any fond from the bottom of the pan while combining the ingredients and cook for a few minutes.

Cover the pan with a lid and simmer on low for 20 minutes to reduce moisture in the sauce.

Prepare the ricotta cheese by placing 16 ounces into a bowl, adding 1 large egg, pepper to taste, and 1 tablespoon of fresh Italian parsley, then mix well.

Grate 1/4 ounce of Parmesan cheese and set aside, along with an 8-ounce block of low moisture mozzarella cheese.

After an hour, pat dry the eggplant to remove excess moisture before assembling the lasagna.

In a 9 by 13 baking dish, layer the ingredients starting with a layer of meat sauce, followed by eggplant slices, ricotta mixture, mozzarella, and repeat layers until all ingredients are used, finishing with meat sauce and mozzarella on top.

Cover the baking dish with aluminum foil and bake in a preheated oven at 400°F for 20 minutes.

Remove the foil and bake uncovered for an additional 15 to 20 minutes until golden brown on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens