Eggplant Lasagna for Amateurs, Dieters and Cowards
My craving for Italian food seriously conflicts with my low-carb diet. How do I get my pasta fix? So, I examined a number of recipes for eggplant lasagna. I chose this one because it’s easy enough for any amateur like me. How does “cowardly” get into the title, you might ask? I’m too embarrassed to say. Below, see the recipe for the lasagna, the sauce, and accreditation for the music:
Ingredients:
2 eggplants, sliced about ¼" thick
olive oil spray
salt and fresh ground black pepper
1 (or more) pounds ground beef
1 15-ounce tub of whole Ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
1½ cups grated Mozzarella cheese
Instructions:
Slice eggplant into thin strips and refrigerate. Next, prepare sauce as in the recipe below. Set oven to 350° F. Do the following in two batches. Place the eggplant strips on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese. Bake until bubbly, about 30 minutes.
The original recipe was modified from this recipe:
http://addapinch.com/cooking/easy-egg...
SAUCE
Ingredients:
3 TBS. olive oil
several cloves of garlic, peeled
Two 29 oz. cans of tomato sauce
1/2 cup of red wine
8 oz. chopped onions
2 TBS. basil pesto
1 teas. oregano
1 teas. Italian seasoning
1/2 teas. red pepper flakes
1 pound of ground beef
salt and pepper for ground beef
Instructions:
In a Dutch oven pot, add the olive oil. Set burner to medium-low. Add the garlic cloves and brown lightly, then remove them. Add the cans of tomato sauce. Swirl the half cup of red wine in the empty cans to clean out the remaining tomato sauce, then pour the red wine into the sauce. Add the chopped onions, basil pesto, oregano, Italian seasoning, and red pepper flakes. Simmer sauce for 3 to 4 hours with the lid askew to allow some air flow.
While sauce is simmering, brown the ground beef and season it with salt and pepper. Then add the browned meat to the sauce.
The music is “As Time Goes By.” It was composed by Herman Hupfeld (1931) and it is performed here by Luder Palacios. It comes from archive.org, It carries a Creative Commons license: Attribution-NonCommercial-ShareAlike.
Eggplant Lasagna for Amateurs, Dieters and Cowards
My craving for Italian food seriously conflicts with my low-carb diet. How do I get my pasta fix? So, I examined a number of recipes for eggplant lasagna. I chose this one because it’s easy enough for any amateur like me. How does “cowardly” get into the title, you might ask? I’m too embarrassed to say. Below, see the recipe for the lasagna, the sauce, and accreditation for the music:
Ingredients:
2 eggplants, sliced about ¼" thick
olive oil spray
salt and fresh ground black pepper
1 (or more) pounds ground beef
1 15-ounce tub of whole Ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
1½ cups grated Mozzarella cheese
Instructions:
Slice eggplant into thin strips and refrigerate. Next, prepare sauce as in the recipe below. Set oven to 350° F. Do the following in two batches. Place the eggplant strips on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl. Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese. Bake until bubbly, about 30 minutes.
The original recipe was modified from this recipe:
http://addapinch.com/cooking/easy-egg...
SAUCE
Ingredients:
3 TBS. olive oil
several cloves of garlic, peeled
Two 29 oz. cans of tomato sauce
1/2 cup of red wine
8 oz. chopped onions
2 TBS. basil pesto
1 teas. oregano
1 teas. Italian seasoning
1/2 teas. red pepper flakes
1 pound of ground beef
salt and pepper for ground beef
Instructions:
In a Dutch oven pot, add the olive oil. Set burner to medium-low. Add the garlic cloves and brown lightly, then remove them. Add the cans of tomato sauce. Swirl the half cup of red wine in the empty cans to clean out the remaining tomato sauce, then pour the red wine into the sauce. Add the chopped onions, basil pesto, oregano, Italian seasoning, and red pepper flakes. Simmer sauce for 3 to 4 hours with the lid askew to allow some air flow.
While sauce is simmering, brown the ground beef and season it with salt and pepper. Then add the browned meat to the sauce.
The music is “As Time Goes By.” It was composed by Herman Hupfeld (1931) and it is performed here by Luder Palacios. It comes from archive.org, It carries a Creative Commons license: Attribution-NonCommercial-ShareAlike.
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