Heeyyyy everyone! My post for today was just going to be the Steak Quesadillas, and I posted it while I had the lasagna in the oven. Then we ate dinner and I decided I have to post this today too. Out of all the veggie lasagnas I have made, this one turned out the best! I am proud of myself today lol. Italian food is so good…it’s what I grew up with. My lasagna has always been everyone’s favorite, but this was better believe it or not. My son said if he couldn’t see the green, he wouldn’t know it was just veggies in there. I suppose if I peeled the zucchini he wouldn’t have even asked. At this point, I don’t think he cares anymore considering everything is low carb lol. Maybe ill make him some pumpkin pancakes when Halloween gets closer, and he can use some real syrup lol. At least the kids eat healthy 90% of the time, which I am happy about.
Anyway, enough talking, I need to work and you guys need to make lasagna 🙂
4 zucchini, sliced at 1/8″ with mandolin
3 eggplant, peeled and sliced at 1/8″ with mandolin
2 cups ricotta cheese
1/2 cup Parmesan cheese
4 oz mozzarella cheese ball, cut in thin slices
1 tsp oregano
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
2 cups Marinara Sauce
Use the mandolin to slice your zucchini and eggplant in 1/8″ strips.
Fill a large bowl with water and 2 Tbsp salt and place your eggplant inside. Soaking them in saltwater will help get rid of the bitterness.
While the eggplant is soaking, heat a grill pan on medium heat.
Grill each zucchini slice for about 30 seconds on each side. Then grill the eggplant afterwards for the same amount of time.
Once all your veggie strips are grilled, preheat your oven to 350 degrees.
In a small bowl, mix together the ricotta, egg, basil, oregano, salt and pepper.
In a spring form pan, layer the eggplant around the pan, then lay them in the middle so you have 1 layer of eggplant.
Top the eggplant with a very thin layer of ricotta, sprinkle of Parmesan cheese and about 2 spoonfuls of sauce.
Next, layer the zucchini the same way, and top with the same amount of ricotta, Parmesan and sauce.
Do this switching off with zucchini and eggplant until you run out. Mine reached 3/4 of the spring form pan, about 10 layers.
When you get to the very last layer, you will be out of ricotta and Parmesan. On the last layer just put the veggies, some sauce and top with thin slices from your mozzarella cheese ball.
Place the spring form pan in a large baking dish or cookie sheet, and place in the oven for about 45 minutes until the cheese on the top is golden.
*You need to put the spring form pan on something otherwise liquid will leak out the bottom of your spring form pan. If you do not have a spring form pan, you can use a regular baking dish. I just like the spring form because its easier to cut and remove, and its prettier 🙂
Recipe makes 10 servings
Each serving is 8.9 carbs