Once again, I credit Pinterest, particularly the originator of this recipe at Dashing Dish. I altered it slightly based on what I had on hand:
*Low Carb Lasagna*
I made this in an 8x8 inch pyrex dish, so the ingredient quantities cater to that size (and they're pretty rough, I kind of eyeballed everything) :-P |
"Noodles"
9 1/8 inch slices of large eggplant
Salt and Pepper to taste
"Meat Sauce"
1/2 pound ground chicken
1 cup of cauliflower florets
1 cup broccoli florets
1/2 onion, chopped
2 cups spaghetti sauce
1 garlic clove, minced
Salt and Pepper to taste
1 Tbsp Italian Seasoning
"Cheese Layer"
1 cup Light Cottage Cheese
1/4 cup parmesan cheese
1/2 cup shredded fresh mozzarella
Heat Oven to 425. Spray cookie sheet with Pam, lay eggplant slices & season with salt and pepper. Roast for 5 minutes on each side, then set aside.
Turn down oven to 375.
For meat sauce: In a large non-stick skillet, brown ground chicken. Add veggies and seasonings, cook until softened. Add spaghetti sauce, simmer for about 10 minutes, stirring occasionally.
For cheese layer: Mix cottage cheese & parmesan cheese.
Assembly: Spray 8x8 inch baking dish with Pam. Layer 1/3 meat sauce, then a layer of roasted eggplant slices, then layer 1/3 cheese. Repeat until dish is full. Top with mozzarella cheese & a sprinkling of parmesan cheese. Bake for about 45 minutes. Let sit for 10 minutes & serve!!
I must admit, this might be part of the reason she was so hungry:
Priceless. Ali, I love your post and this one is one of the best.
ReplyDeleteHAHAHAHAHA Emmy and Will sound like pretty similar kiddos so I understand your excitement! Congrats!!!!
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