Craving Lasagna?

Lasagna Slop (lasagna w/o pasta) We layer cooked ground meat (beef or turkey) with tomato sauce, ricotta mixed with mozzarella and parmesan cheese, drained chopped spinach and sautéed mushrooms. Top with mozzarella cheese and bake till hot and bubbly. It is usually better the second day. Holds together as if there were noodles in there. Spinach Lasagna Use spinach leaves instead of noodles to make your lasagna. ---layer of sauce ---layer of spinach leaves ---layer of cheese - thin ---layer of meat - not so thin ---layer of sauce ---layer of spinach leaves ---layer of cheese - thin ---layer of meat - thin ---layer of sauce ---layer of spinach leaves ---layer of sauce ---layer of cheese - parmesan & mozzarella - just enough to cover the top Noodle-less Meat Lasagna 1 pound Ground beef 1 ½ cup low carb spag. Sauce (Bella Vita is good) 1 can (4.5 oz.) sliced mushrooms 1 egg beaten 1 cup ricotta skim milk cheese 1 ½ cup shredded 2% mozz. Cheese ½ TBSP Italian seasoning ¼ cup of skim parmesan cheese 40 slices pepperoni slices Preheat oven to 350 Brown the beef, drain the grease add spag. sauce and mushrooms let simmer 10-12 min. In small bowl mix the egg (beaten) with ricotta cheese ¼ cup mozz. cheese, ¼ parmesan and Italian seasoning. Beat really well together. Get 8x8 baking dish with a low fat nonstick spray spread beef mixture, pepperoni, ricotta, pepperoni, then mozz., then pepperoni Bake 20-22 min. ****il bubbly). Eggplant Lasagna 1 1/2 tbsp Olive Oil 1/2 cup minced/pureed onion 1/4 cup minced/pureed green pepper 1 tbsp garlic powder 1 lb. ground round beef (Laura's or Maverick) or Ground Turkey 1 medium long eggplant (to replace noodles) 1/2 pint (4 oz) Part-skim mozzarella cheese 1 cup Barilla Marinara Sauce (I used Carb Options Garden style and it worked the same) 1 egg 1 pint whole ricotta cheese Utensils: 1 frying pan 9x9x3 baking dish 1 wooden spoon 1 colander 1 bowl Instructions: 1. Preheat Oven to 350 2. In frying pan, sauté' onion and green pepper in 1 tbsp olive oil. Add garlic powder. Add beef or turkey to brown. Drain off in colander. 3. Remove skin and thinly slice eggplant lengthwise. 4. Slice mozzarella cheese very thinly 5. Mix egg and ricotta cheese together in bowl. Mix cheese mixture into meat. 6. Use 1/2 tbsp of olive oil to coat bottom of baking dish. 7. Spread one layer of eggplant on bottom of baking dish. 8. On top of the eggplant layer, spread 1/2 of meat mixture. 9. Drizzle 1/3 cup of marinara sauce on top of meat mixture layer. 10. Top with 1/3 mozzarella cheese. 11. Repeat steps 7-10. 12. Layer remainder of eggplant. 13. Drizzle remainder of marinara sauce. 14. Bake in oven at 350 for 30-45 min. 15. Add remaining mozzarella cheese to top 2-3 min. before removing from oven.

Hey Jennifer... Thanks for posting all these recipes. I'm going to miss my pasta - especially lasagna. I'm having surgery tomorrow (yayy!) Anyways, odd question... I've never had eggplant - what does it taste like?? April

Eggplant to me doesn't have a lot of taste (or maybe I should say, a mild taste) and so it picks up lots of flavor from a marinara sauce. I like it so I would just encourage you to give it a try. Congratulations on your surgery!!!!!! Jennifer

This sounds great but I was curious as to how much fat is in the recipe. Thanks!

You might give this a try....I did and loved it buy a spaghetti squash...poke few holes in the top...lay on cookie sheet....bake 1 hour , plus 15 minutes....325.....cool slightly....cut in half, not longways....scoop innards out...take fork and go in circles around the squa**** comes out like spaghetti strands.....top with all your lasagna favorite toppings....... I tried using bean sprouts but didnt care for them as well....

I did that last week and it was fabulous!!!! Great minds think alike!!! Jennifer