Say THAT 7 times fast!
Well here’s the recipe I made for myself the evening I made Lasagna Roll-Ups for my family. I didn’t want to eat Carbs, but love Lasagna, so I decided to use Eggplant instead of the Noodles, and wound up sharing the dish with J, who usually doesn’t like Eggplant! He preferred it to the Lasagna the rest of the family were scarfing down!
I usually make my own Arrabiata Sauce, but Trader Joe’s version is pretty tasty if you’d like to use pre-made sauce.
This is a creamy, yummy antioxidant and fiber-rich dish!
Cheesy No Carb Eggplant Lasagna
- 1 large Eggplant
- 1 c. organic Basil leaves
- 1 c. organic Spinach leaves
- 1 large organic Portobello Mushroom, chopped
- 1-1/2 c . Daiya or grated Rice Cheese
- 1 Tbs. extra virgin organic Olive oil
- 5 cloves minced organic Garlic
- 16 oz. organic Tomato Sauce
- 1/4 c. Green tea
- 2 Tbs. chopped fresh organic Basil
- 1 tsp. Red Pepper flakes (or finely chopped green chili)
- 1/4 tsp. ground Black pepper
- 1/2 tsp. Sea Salt
- 16 oz. crushed organic Tomatoes
Pre-heat oven to 375º C.
In a pot over medium-low heat, sauté garlic for 1 minute in olive oil. Stir in tomato sauce, green tea, xylitol, basil, red pepper flakes, salt and black pepper. Stir well.
Mix in tomatoes and bring to a boil. Reduce heat to low and simmer for 10 minutes or until thickened. Set aside.
In the meantime, wash eggplant and remove top. Peel alternating strips from eggplant.
Slice into 1/4″ thick slices.
Rinse and chop Mushroom.
In a 9 x 12 glass baking dish, place 1/3 of tomato sauce in bottom of pan.
Place a layer of eggplant slices on top (cut some slices in half to fit tightly in one layer)
followed by 1/2 of the Basil, Spinach leaves and Mushrooms, then sprinkle with 1/2 of the cheese.
Top with another 1/3 of the tomato sauce the rest of the eggplant, basil, spinach and cheese.
Pour remaining sauce over all to cover. Sprinkle lightly with black pepper or oregano.
Bake for 25 minutes or until eggplant is tender. Let cool for 10 minutes before serving.
~ Bon Apetit! ♥