Allie Allen - Your Guide to Almost No-Carbs!: Discover Delicious and Simple Recipes That Are Super Low in Carbs

Eggplant lasagna with a delicious red pepper and mushroom meat sauce.

Makes: 4-6 servings

Prep: 15 mins

Cook: 1 hr. 15 mins

Ingredients:

• 2 eggplants, peeled and sliced lengthwise into strips
• Coconut oil
• Salt and pepper

For the meat sauce:

• 1 1/2 lbs. ground sirloin or 1 1/2 lbs. turkey breast
• 2 tbsp. coconut oil
• 2 onions, chopped
• 3 cloves chopped garlic
• 1 red pepper, chopped
• 1 (16 ounce) package sliced mushrooms
• 1 tbsp. of oregano, basil and thyme each
• 1 tsp. fennel seed (optional)
• Salt and pepper
• 1 tsp. red pepper flakes (optional)
• 1 cup chopped spinach
• 2 cups tomato sauce
• 1 cup diced tomatoes

For the cheese mixture:

• 2 cups low-fat farmers cheese
• 2 eggs
• 3 green onions, chopped
• 1 cup shredded low-fat mozzarella cheese (optional)

Directions:

Preheat oven to 425F. Oil cookie sheet with coconut oil and arrange the eggplant slices on top. Sprinkle with salt and pepper. Bake for 5 minutes on each side. Remove and set aside. Lower oven temperature to 375F.

Brown onion, meat, and garlic in coconut oil for 5 minutes. Add mushrooms and red pepper and cook for 5 minutes. Add tomatoes, spinach, and spices and simmer for 5-10 minutes.

Combine the farmers cheese, egg, and onion mixture in a medium-sized bowl. Spread 1/3rd of the sauce in the bottom of a casserole dish. Layer one half of the eggplant slices and one half of the farmers cheese. Repeat. Add the last layer of sauce and then mozzarella on top.

Cover with foil and bake for 1 hour. Remove foil and bake for a few more minutes or until cheese is browned. Let it rest 10 minutes before serving.