Low Carb California Lasagna
Source of Recipe
Flavor
List of Ingredients
1/4 cup olive oil
1 pound ground beef
1 teaspoon kosher salt
1-1/2 cups low carb tomato sauce
1/4 cup chopped fresh basil
1 (15-ounce) container ricotta cheese
1-1/2 cups sliced ripe olives
1 egg, beaten
1-1/2 teaspoons chopped oregano
1 pound eggplant, sliced lengthwise 1/4-inch thick and salted
1-1/2 cups grated mozzarella cheese
1 tablespoon Parmesan cheese Recipe
Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add ground beef, season with 1/4 teaspoon salt and cook for 5-6 minutes, stirring occasionally until browned and cooked through. Mix in 1-1/4 cups tomato sauce and basil and set aside. In a large mixing bowl, combine ricotta, 1 cup olives, egg, oregano and remaining salt. Set aside. Heat remaining oil, approximately 1 tablespoon at a time, in a clean saute pan over medium high heat and cook eggplant, in batches, until browned and softened for 2 minutes on each side. Place one layer of eggplant, about three slices, in a 7-by-11-inch baking dish. Top with ricotta cheese mixture and 1/2 cup mozzarella. Place another layer of eggplant on top. Pour meat sauce over eggplant and sprinkle with 1/2 cup mozzarella. Top with remaining eggplant and drizzle with remaining tomato sauce. Cover with remaining olives, mozzarella and Parmesan cheeses. Bake, covered, in 425 degree oven for 30 minutes. Uncover and continue cooking for 15 minutes. Remove from oven and allow to cool for 5 to 10 minutes, then cut into six serving pieces.
Yields six serving
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