Low Carb Lasagna Solution!
Now, when we’re talking lasagna, some imagine layers of cheeses separated by long wide pasta, drenched in tomato sauce. But lasagna also refers to long wide pasta used in that dish. So, lasagna is both a type of pasta and a pasta casserole.
If you’re cutting carbs, try making lasagna—the dish—without lasagna—the pasta. Instead, use eggplant.
Cut your eggplant lengthwise about a quarter inch thick. Lightly bread and fry each cutlet, then use that as your lasagna base.
To make a terrific cheese filling, mix 2 pounds of ricotta, 8 ounces of shredded mozzarella, a quarter to a half cup of grated peccorino romano, one egg, salt, pepper, parsley, and oregano to taste.
Be careful not to over mix the cheese filling or you will end up with runny lasagna.
Build your layers starting with the eggplant, then the cheese, then some gravy, and repeat.
If you want to take it up a notch, sauté spinach and place that over the layers of cheese.
Hey, I said this is low-carb, not low fat!
Mangia and Enjoy!
PS: I would have had a picture for you if we didn’t eat it so fast. How ’bout you take a photo of yours and send it to me, and I will post it!