Greetings and Happy Autumn! I have been making home-made spaghetti sauce for over 40 years and substitute spaghetti squash for pasta since I have been following a carbohydrate-conscious lifestyle. I wanted to find a low carb lasagna for variety and a quick Google search produced a variety of websites offering free recipes. I ended up printing several and then mixed and matched to come up with my own version. I used eggplant however there are recipes that use zucchini as well. I think the key to this recipe is having a really delicious sauce. And I used 3 cheeses: part-skim ricotta, parmesan and queso fresco instead of mozzarella. My husband and I were happily surprised that low carb lasagna could be so tasty! Here’s my ingredient list: 2 large eggplant cut lengthwise; spaghetti sauce, home-made or your favorite store brand; the 3 cheeses mentioned above; spinach sautéed in onion; oregano, garlic powder, parsley and salt and pepper. I baked the sliced eggplant for about 30 minutes at 400 degrees then layered sauce, eggplant slices, all the spinach, the ricotta mixture (ricotta, salt, pepper, 1 egg, parsley, oregano), sliced quesco fresco then layered again. I topped it with parmesan and baked at 375 degrees until golden brown and bubbly. Yummy! You can also add mushrooms and carrots and peppers if you like. Hope you have delicious fun experimenting! Till next time……………
