Beef / Pork

Low carb eggplant lasagna takes several minutes to prepare.

Low carb eggplant lasagna takes several minutes to cook.

Low carb eggplant lasagna makes 4 servings.

The ingredients for Low carb eggplant lasagna are:

12 oz Lamb, Ground
1 eggplant, peeled (yield from 1 Eggplant, fresh
2 cup, pieces or slices Mushrooms, fresh
4 cup Spinach, fresh
6 fl oz White Wine
1 cup, chopped Onions, raw
2 tbsp Olive Oil
5 clove Garlic
1 tsp Greek Seasoning (by SUZIANNIE)
1 tsp Konjac Glucomannan Powder (by CARVERWAITS)
4 serving Cheese, Great Value Finely Shredded Italian Style (1/3 Cup)
1 cup Ricotta Cheese, whole milk

Here is how you make Low carb eggplant lasagna:

Preheat oven to 375 degrees. Peel and thinly slice the eggplant. Set aside. Over medium heat saute lamb, onions, mushroom, Greek seasoning and minced garlic until meat is cooked through. Add spinach and cook until wilted. Add the wine and konjac powder. Cook until sauce thickens and remove from heat. In a lightly oiled 8 x 8 baking dish alternately layer eggplant, meat mixture, ricotta, and shredded cheese. Bake for 35-45 minutes until cheese is brown and bubbly.Serving Size: 4 - 1 1/2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DIXIE_TRISCUIT.

The nutritional information for Low carb eggplant lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 581.8

• Total Fat: 41.2 g
• Cholesterol: 108.5 mg
• Sodium: 565.4 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 6.0 g
• Protein: 31.9 g