Italian

Lulu's Low Carb Eggplant Lasagna is for Dinner.

Lulu's Low Carb Eggplant Lasagna takes 45 minutes to prepare.

Lulu's Low Carb Eggplant Lasagna takes 60 minutes to cook.

Lulu's Low Carb Eggplant Lasagna makes 12 servings.

The ingredients for Lulu's Low Carb Eggplant Lasagna are:

? 2 Eggplants, sliced lengthwise in strips (I leave the skin on, but you can remove it if you prefer.)
? Kosher Salt?enough to sprinkle on the eggplant, around 2 TBSP.
? 1 lb. ground beef
? 2 cloves garlic, minced
? 1 small onion, chopped
? 1 lb. whole milk ricotta cheese ? low-fat is higher in carbs (worried about the calories? Substitute cottage cheese)
? 2 eggs (lightly beaten)
? 1 tsp of each: dried basil, oregano, parsley
? 1 piece of star anise, crushed (or ? tsp ground anise)
? 1/3 cup Parmesan cheese
? 1 8oz package cream cheese, softened (save on calories and use half a package)
? 8 oz mozzarella cheese, shredded
? 2 cups fresh spinach
? 1 12oz. can pizza sauce (any variety with no added sugars) Save carbs by using half a can!

Here is how you make Lulu's Low Carb Eggplant Lasagna:

1. Slice the eggplant into ? inch thick strips, length-wise. 2. Place eggplant in a colander and sprinkle with kosher salt. Evenly coat the eggplant with salt. This will extract some of the water. Place colander in the sink or inside a bowl to catch liquid. Drain for 30 minutes. 3. Brown the ground beef, drain. I add a little kosher salt to the meat mix too. Add onions, cook until translucent. Add garlic. Cook until aromatic and remove from heat. 4. Preheat oven to 400 degrees.5. In a small bowl, combine ricotta, eggs, basil, oregano, anise, cream cheese, and parmesan. Mix until well incorporated.6. Spread the eggplant strips on baking sheets and bake for 8- 10 minutes per side (or until browned). This will remove a little more water and make the eggplant less soggy. 7. Turn oven down to 350 degrees FBuild the Lasagna!1. Spread 1/3 can of the sauce into the bottom of a 9 X 13 pan. 2. Layer the eggplant, meat mixture, cheese mixture, 1/3 can of sauce, 1/3 of the spinach, and 1/3 mozzarella cheese. Repeat. For a sturdier lasagna, overlap the eggplant and alternate placing them lengthwise in one layer, then width-wise in the next. 3. Finish by sprinkling the remaining mozzarella cheese.3. Cover with foil and bake for 45 minutes. Place a cookie sheet on the rack below the lasagna to catch any drips. Remove foil and bake for 15 minutes. Optional: Turn off oven, leaving lasagna inside for around 30 minutes. This will let extra liquid absorb and help the lasagna set. I know it?s really hard to resist tearing into this baked goodness, but this last step is totally worth it. Serving Size:?makes 12 2.5 inch pieces

The nutritional information for Lulu's Low Carb Eggplant Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 272.6

• Total Fat: 18.3 g
• Cholesterol: 90.8 mg
• Sodium: 384.6 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 3.1 g
• Protein: 16.5 g

Lulu's Low Carb Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Lulu's Low Carb Eggplant Lasagna is Low Carb