roast eggplant2. Roast eggplant
saute mushrooms4. Saute mushroom & shallots
simmer sauce5. Simmer saucesaute veg7. Make ricotta filling8. Layering10. Remove from oven & cool slightlysliceSlice and serve


 

 

 

 

 

 

 

 

 

 

 

 

COPYRIGHT
© 2012
Lauren McElroy

SAUSAGE-EGGPLANT "LASAGNA"
Yields: 4-6 servings

This recipe uses thinly sliced, roasted eggplant in place of noodles for a lower carb meal.
# Can be made into a vegetarian version by substituting the Italian sausage with soy crumbles.


INGREDIENTS:
2 large eggplants, peeled and sliced to 1/2" thick, lengthwise
1 Tbsp olive oil
Salt & pepper (to taste)
1 lb mild Italian sausage, casings removed #
2 medium shallots, small dice
1 small pacakge sliced cremini mushrooms
1 Tbsp fresh rosemary, leaves removed and minced
1 24 oz jar of your favorite marinara sauce (I use Rao's Tomato Basil)
1 Tbsp dried chile flakes (or to desired heat level)
1 9 oz package fresh spinach
1 clove garlic, chopped
1/2 lb skim milk ricotta cheese
2 whole eggs, beaten
1/2 cup freshly grated parmesan cheese
1 1/2 Tbsp fresh basil, chiffonade
Salt & pepper (to taste)
1 1/2 cups skim milk mozzarella, shredded

DIRECTIONS:

  1. Preheat oven to 400 degrees F. "Wash" mushrooms with a damp cloth to remove any dirt & slice.
  2. Brush eggplant slices on both sides with olive oil and sprinkle with pepper. Place on a non-stick baking sheet and roast for 10 minutes on each side. Remove from oven & let dry. Meanwhile, change oven temperature to 350 degrees F.
  3. Saute sausage in a skillet over medium-high heat until browned, drain and set aside.
  4. In the same pan, add the shallots and saute until translucent, next add the mushrooms and rosemary and stir until mushrooms are tender, 5 minutes.
  5. Add the jar of marinara, chile flakes and the sausage into the pan. Stir to incorporate & simmer on low for 4 minutes, then remove from heat.
  6. Quick-saute spinach and garlic in a seperate saute pan until wilted and fragrant. Remove from heat and strain off any liquid.
  7. In a medium sized bowl, combine: ricotta, eggs, parmesan, basil, salt and pepper. Once cooled, add the sauteed spinach; stir.
  8. Assemble in a 9x13' (or similar rectangular, casserole dish) in the following order: roasted eggplant, ricotta mixture, sausage-marinara, mozarella. Continue the layers until you've reached the top of the dish; ending with a layer of mozzarella.
  9. Place in the preheated 350 degree F oven and bake, uncovered for 30 minutes or until bubbly and the cheese is melted.
  10. Remove from oven and allow to cool slightly. Serve with a fresh green salad.

sausage eggplant lasagna

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