My high protein/low carb lasagna recipe
Here is my recipe I made up! It was great for mushies for me and I still enjoy it. I have made it for folks I work with and they like it too. It is a bit of work but it makes a lot and freezes well. If you try it, let me know what you think.
Low Carb/High Protein Lasagna
I used lots of vegetables in this because I wanted more veggies. You could also use zucchini in place of eggplant. You can draw water out of it the same way as the eggplant.
Ingredients:
1 medium eggplant - peel, slice in ¼ inch slices lengthways
1 jar of your favorite premade pasta sauce (I used Bertolli)
1 lb ground meat (I use 95% lean)
1 medium red onion chopped
1 carrot peeled and grated
4 cups raw spinach
½ cup parmesan cheese
1 cup mozzarella cheese (I use skim)
½ cup ricotta cheese (I use skim)
½ cup cottage cheese (I use skim / fat free)
1 cup (8oz) of artichoke hearts (chopped)
1 T Tabasco Chipotle Sauce
1 T Worcestershire Sauce
Dash of nutmeg
Adobo all purpose seasoning
Garlic powder
Black pepper
Italian Seasoning (or basil and oregano) - if you have fre**** is probably even better
Olive oil (optional)
Directions:
Start the eggplant first so the liquid can be draining from it while you're cooking the rest of the ingredients. Salt each slice heavily and put in a colander to draw the water out (let sit for at least a half hour). Put it over a bowl or sink to catch the water that will come out. (This also helps with bitterness.)
In a skillet, add spinach and coo****il all of the water has evaporated - you should be left with approximately 1 cup of cooked, wilted spinach. Remove from the skillet, set aside to cool. Then chop.
Meat Sauce:
In the same skillet, brown your onion and carrot together, then, add the ground meat. Brown the meat with a Tablespoon of Tabasco Chipotle, a Tablespoon of Worcestershire sauce, adobo all purpose seasoning, black pepper, 1 T Italian seasoning. Drain fat off if necessary. After draining, add half the jar of your pasta sauce and mix. Set aside and reserve the other half of the pasta sauce to use in layering the lasagna.
White Sauce:
In a blender or food processor, add cottage cheese, ricotta cheese, ½ cup of artichoke hearts, 1 tablespoon of Italian seasoning, garlic powder, ¼ cup of parmesan cheese and a dash (or two) of nutmeg. Blend until a runny puree is formed. This is your white sauce. Taste it to determine if you want to add more of anything else. If it is too thick, add some of the artichoke hear****er to thin it out and blend again. After blending, fold in the remaining artichoke hearts and chopped spinach.
Eggplant:
The eggplant should be finished draining after half an hour. Rinse each slice of eggplant under the sink to get all the salt off and dry each piece on paper towels.
Spray a 9x14 inch baking dish with non stick spray. Prepare your baking dish by adding a very thin layer of red sauce from the jar to the bottom of the dish so that nothing sticks.
Layer 1: Single layer of eggplant.
Layer 2: White sauce.
Layer 3: Meat sauce.
Layer 4: Thin layer of red sauce, topped with mozzarella cheese and parmesan cheese.
Repeat until you run out of layers. Cover the top with remaining red sauce, mozzarella and remaining parmesan cheese. Bake uncovered at 400* for one hour. If the eggplant is too thick, it may take longer to cook.
Allow to cool for 15 minutes before slicing and serving.
Low Carb/High Protein Lasagna
I used lots of vegetables in this because I wanted more veggies. You could also use zucchini in place of eggplant. You can draw water out of it the same way as the eggplant.
Ingredients:
1 medium eggplant - peel, slice in ¼ inch slices lengthways
1 jar of your favorite premade pasta sauce (I used Bertolli)
1 lb ground meat (I use 95% lean)
1 medium red onion chopped
1 carrot peeled and grated
4 cups raw spinach
½ cup parmesan cheese
1 cup mozzarella cheese (I use skim)
½ cup ricotta cheese (I use skim)
½ cup cottage cheese (I use skim / fat free)
1 cup (8oz) of artichoke hearts (chopped)
1 T Tabasco Chipotle Sauce
1 T Worcestershire Sauce
Dash of nutmeg
Adobo all purpose seasoning
Garlic powder
Black pepper
Italian Seasoning (or basil and oregano) - if you have fre**** is probably even better
Olive oil (optional)
Directions:
Start the eggplant first so the liquid can be draining from it while you're cooking the rest of the ingredients. Salt each slice heavily and put in a colander to draw the water out (let sit for at least a half hour). Put it over a bowl or sink to catch the water that will come out. (This also helps with bitterness.)
In a skillet, add spinach and coo****il all of the water has evaporated - you should be left with approximately 1 cup of cooked, wilted spinach. Remove from the skillet, set aside to cool. Then chop.
Meat Sauce:
In the same skillet, brown your onion and carrot together, then, add the ground meat. Brown the meat with a Tablespoon of Tabasco Chipotle, a Tablespoon of Worcestershire sauce, adobo all purpose seasoning, black pepper, 1 T Italian seasoning. Drain fat off if necessary. After draining, add half the jar of your pasta sauce and mix. Set aside and reserve the other half of the pasta sauce to use in layering the lasagna.
White Sauce:
In a blender or food processor, add cottage cheese, ricotta cheese, ½ cup of artichoke hearts, 1 tablespoon of Italian seasoning, garlic powder, ¼ cup of parmesan cheese and a dash (or two) of nutmeg. Blend until a runny puree is formed. This is your white sauce. Taste it to determine if you want to add more of anything else. If it is too thick, add some of the artichoke hear****er to thin it out and blend again. After blending, fold in the remaining artichoke hearts and chopped spinach.
Eggplant:
The eggplant should be finished draining after half an hour. Rinse each slice of eggplant under the sink to get all the salt off and dry each piece on paper towels.
Spray a 9x14 inch baking dish with non stick spray. Prepare your baking dish by adding a very thin layer of red sauce from the jar to the bottom of the dish so that nothing sticks.
Layer 1: Single layer of eggplant.
Layer 2: White sauce.
Layer 3: Meat sauce.
Layer 4: Thin layer of red sauce, topped with mozzarella cheese and parmesan cheese.
Repeat until you run out of layers. Cover the top with remaining red sauce, mozzarella and remaining parmesan cheese. Bake uncovered at 400* for one hour. If the eggplant is too thick, it may take longer to cook.
Allow to cool for 15 minutes before slicing and serving.
Just when the caterpillar thought the world was over it became a butterfly - Proverb
HW - 310 / SW - 295.7 / GW -150
HW - 310 / SW - 295.7 / GW -150
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