Monday, November 1, 2010

Vegetable Lasagna (Low Carb Version)


Once I commit to anything, it's all or nothing. My family likes to call me the family oak..unbending and strong. But once I give up, that's it! Call it a day and go home. Why am I telling you this? Because The Fireman is not liking the new low carb eating we are doing. He enjoys the homemade breakfast every morning but I sense that dinner is just lacking something! Carbs to be exact. I am used to making comfort food. That's hard to accomplish without pasta or potatoes. So tonight I am jumping into unfamiliar waters and making my family lasagna recipe with veggies instead of noodles. Risky! My man loves lasagna so I am hoping that it will rack up some points. Let's hope. This lasagna is a red sauce lasagna. I also make one with Alfredo sauce (angels sing hallelujah) that is to die for. Maybe next week I will make it if The Fireman can grip this noodle-less version.

Vegetable Lasagna (Low Carb Version)

1/2 lb sweet Italian sausage
1/2 lb ground beef (turkey could be substituted for both)
1 onion diced
3 cloves of garlic minced
1 jars of chunky spaghetti sauce
1 TB Italian seasoning
1 eggplant sliced thinly lengthwise or into rounds
4 zucchini sliced thinly lengthwise
3/4 c of ricotta cheese
3/4 c small curd cottage cheese
1 eggs beaten
1 1/2 TB parsley (I use dried)
1 tsp salt
1/2 balls of mozzarella grated
1/2 cup of Parmesan grated



Brown the Italian sausage, ground beef, garlic and onion in a deep saucepan. (I am doubling the recipe and making two lasagnas)


Drain completely. Return to the pot and add one jar of your favorite chunky spaghetti sauce or make your own. Add 1 TB Italian seasoning. Taste. See if it needs a pinch of sugar. Let simmer while you cook the rest.

There are two ways you can make the veggies; In a sauté/fry pan heat 2 TB oil. Salt, pepper and garlic powder each side of the zucchini and eggplant. Fry each one till cooked. Set aside on a paper towel. These are your "noodles"
Or place on a cookie sheet. Drizzle olive oil on both sides and salt & pepper both sides. Roast 400 degree oven flipping half way for about 20 minutes. This is how I did it.


Now let's make up the "cheese filling" add the ricotta, cottage cheese, egg and 1/4 cup Parmesan cheese. Add the parsley and salt.


Now make an assembly line. If you've watched me make enchiladas you know I like everything close to each other.
Take the casserole dish (9x13 or about works great) and line with your first layer of veggies covering the entire bottom but not overlapping.

Spread some of the ricotta cheese mixture over your veggie-noodles. Spread it evenly.

Spoon the meat-sauce mixture over the ricotta layer.

Spread mozzarella over the meat mixture.

And repeat!! Veggies, cheese, meat and then mozzarella



Sprinkle Parmesan over the top layer of mozzarella. (I made a traditional one too)

Bake in a preheated 350 degree oven for up to 30 minutes.

Let sit for 5 minutes before slicing.

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