A low-carb lasagna? Try this healthy, tasty
version that uses eggplant instead of pasta!
Serves:
8
Serving Size:
2 cups
Prep Time:
1 hour
Inactive:
0 minutes
Cook:
1 hour, 30 minutes
TOTAL:
2 hours, 30 minutes
INGREDIENTS:
• 8 tomatoes, chopped
• 1 pound carrots, chopped
• 1 pound celery, chopped
• 1 onion, chopped
• 1 pound mushrooms
• 1 bunch fresh basil, chopped
• 1 bunch fresh oregano, chopped
• 4 ounces tomato paste
• 3 eggplants, sliced thin
• 4 ounces coconut oil
• 1 container ricotta cheese (optional)
INSTRUCTIONS:
Preheat oven to 350 degrees. Place all ingredients except eggplant, coconut oil and ricotta cheese in
medium sauce pan and cook down on low heat, stirring occasionally. While sauce is simmering, lightly
season the sliced eggplant with salt and pepper and lightly sauté in coconut oil. You are only partially
cooking eggplant so it can fully cook in the oven. Set the eggplant aside until sauce is done. When the
vegetables in the sauce are cooked, blend your sauce together to make a smooth sauce. Season to
taste. In a casserole dish, place one layer of eggplant on the bottom as you would pasta sheets when
making lasagna and top with sauce. Repeat layers—if using ricotta, add it between layers. Cover your
casserole and place in oven for about an hour, or until eggplant is soft.
NUTRITIONAL VALUE:
Calories: 257
Sodium: 112 mg
Fat: 15 g
Carbohydrates: 29 g
Protein: 6 g
Sugars: 16 g
GLUTEN-FREE
LASAGNA
BLUE
MATT
Store 2408
Ellsworth, ME
POINTS PER
SERVING
13
54
