Looking for a healthier dinner? Why not Lasagna- low carb style?
- 1 pound lean ground beef
- 1 pound ground Italian turkey sausage
- 2 Eggplants- cut into ¼ inch slices length wise-saute
- 2 Zucchini- cut into ¼ inch slices length wise-saute
- 6 roma tomatoes- sliced ¼ inch thick length wise
- 1 large spanish sweet onion- slivered and lightly carmelized
- 2 garlic cloves minced
- 4 cups marinara sauce
- 2 pounds cottage cheese or ricotta
- 4 egg whites
- 4 cups shredded mozzarella
- ½ cup minced fresh parsley
- 1/8 teaspoon black pepper
- Coconut oil
Crumble the beef and sausage into a large frying pan and cook over medium heat, breaking apart any large pieces, for 10 minutes, or until cooked through. Drain off the fat and stir in the marinara sauce. Add eggs, parsley and black pepper to the cottage cheese or ricotta and blend together. Gently saute zucchini and eggplants slices for a minute or 2 in a fry pan with a small amount of coconut oil, just to slightly soften. Lay on a cooling rack until ready to prepare. Carmelize onions in this pan when finished with eggplant and zucchini.
Spoon a little bit of the sauce into a 9-by-13-inch baking dish. Then spread sauce around to cover the bottom. (This is just to keep the eggplant and zucchini from sticking to the bottom of the dish.)
Arrange a layer of zucchini and eggplant over the sauce and top with 1/3 of the remaining sauce. Spread 1/3 of the mozzarella and with 1/2 of the cottage cheese or ricotta, roma tomatoes, onions and garlic. Add another layer of zucchini and eggplant, sauce, mozzarella, with second half of cottage cheese or ricotta, tomatoes, onions and garlic. Add a final layer of eggplant and zucchini, sauce, mozzarella cheese. Cover the pan with aluminum foil coated with cooking spray and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350 degrees. Bake for 30 minutes or until heated through (insert a knife blade in the center, remove, and then touch the blade to test how hot the lasagna is in the center). Remove the aluminum foil and bake for 20-30 minutes, or until the cheese is lightly browned. Serve immediately.
approved by Sean Marszalek, CEO SDC Nutrition,Inc