Low-Carb Lasagna

I made this last night and both of us raved over how good it was.  Best lasagna I’ve ever made and no white flour noodles.

1 lb. Italian sausage – cooked and drained
1 24 ounce jar Classico Fire Roasted Tomato & Garlic Sauce
2 medium eggplants sliced 3/16” in either direction
2 eggs
16 oz. ricotta cheese
1/2 C grated Parmesan
2 T parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb. grated mozzarella cheese

Preheat oven to 325º.

Beat the eggs, ricotta, Parmesan, parsley, salt and pepper together.  Layer 1/3 of the sliced eggplant in a 9x13x2 oiled pan, add 1/3 of the following: ricotta cheese mixture, sausage, sauce, and mozzarella.  Repeat twice more.  Bake for one hour.  I like to put the pan on a larger cookie sheet to catch drips.  Let rest 10 minutes, then serve.  Feeds 8-10.

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