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Eggplant Lasagna

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Servings: 12
Prep Time: 30 minutes
Marinate Time:
Cook Time: 45 minutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
Fiber:
Protein:
Fat:
Calories:
5.4 grams
3.5 grams
24 grams
26 grams
358
5 Stars
Ingredients:
1 1/2 Pounds Italian eggplant (about 2 medium)
1 Pound ground beef
1 Cup spicy no-sugar-added tomato sauce
4 Pieces medium portobello mushroom caps (about 12 ounces), gills removed
1/4 Cup virgin olive oil
1/8 Teaspoon salt
1/8 Teaspoon freshly ground black pepper
2 Cups ricotta cheese
10 Ounces frozen chopped spinach, thawed and squeezed dry
2 large eggs, slightly beaten
1/4 Cup grated Parmesan cheese
1 Pound mozzarella cheese, sliced
Directions:
Broiled eggplant stands in for lasagna noodles in this robust dish.

  1. Trim eggplants, but leave peel on; slice lengthwise ¼-inch to 1/3-inch thick. Layer in a colander, salting each layer. Let stand in the sink or over a bowl for 15 minutes to drain bitter juices. 
  2. Meanwhile, in a heavy medium skillet over medium heat, cook beef, breaking it up with a wooden spoon until browned and beginning to crisp, about 6 minutes. Drain liquid from skillet and stir in tomato sauce. Remove from heat; set aside to cool.
  3. Brush mushrooms lightly with olive oil; season with salt and pepper. Cook 4 minutes per side in a large skillet over medium heat until lightly browned. Cut into 1/2-inch slices; set aside.
  4. Heat broiler. Pat eggplant dry. Brush olive oil on both sides. Broil 3 minutes per side until just beginning to char; set aside to cool slightly. Reduce oven temperature to 400°F.
  5. In a food processor fitted with a metal blade, combine ricotta, spinach, eggs and Parmesan cheese. Pulse until blended. Add pepper.
  6. Lightly oil a 13- by 9-inch glass baking dish. Arrange half the eggplant slices in an even layer, overlapping slightly. Top with half the mozzarella and all the mushrooms. Spoon on half the meat sauce, then spread all the ricotta mixture, in an even layer. Top with the remaining eggplant, followed by the remaining sauce and the mozzarella.
  7. Bake about 20 minutes, until cheese is melted and sauce is bubbly. Let cool slightly before cutting and serving.
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Disclaimer: Nothing contained on this Site is intended to provide health care advice. Should you have any health care-related questions, please call or see your physician or other health care provider. Consult your physician or health care provider before beginning the Atkins Diet as you would any other weight loss or weight maintenance program. The weight loss phases of the Atkins Diet should not be used by persons on dialysis or by pregnant or nursing women.