Best ever Paleo, Low carb, Keto, Tasty Vegetarian, Lasagna with marinara meat sauce

July 25, 2020

Best ever Paleo, Low carb, Keto, Tasty Vegetarian, Lasagna with marinara meat sauce

This recipe can also be made with no meat, noodles or no noodles for Keto, loaded with garden fresh vegetables (eggplant, organic mushrooms, bell peppers, chickpeas). Yum!

Ingredients:
  • 1 large eggplant- sliced lengthwise 3/4-inch thick (about 8 slices)
  • 3 1/2 tablespoons extra virgin olive oil - divided
  • 1 ½ teaspoon kosher salt - divided
  • ½ teaspoon black pepper - divided
  • 1 cup sliced cremini (baby bella) mushrooms
  • 1 red bell pepper, sliced
  • 1 green pepper, sliced
  • 3 cloves garlic - minced
  • 1/2 teaspoon dried oregano
  • 3 cups marinara meat or no meat sauce of choice
  • 2 cups ricotta cheese
  • 1/2 cup grated Parmesan - divided
  • 1 large egg (optional)
  • 1 cup shredded part-skim mozzarella cheese - or a blend of mozzarella and provolone
  • 2 tablespoons chopped fresh basil - thyme, or parsley

Directions:
1. Sprinkle salt on sliced eggplant and let it sit for 30 minutes
2. Meanwhile, in a large skillet heat the 1/2 tablespoon oil over medium heat. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
3. Sauté green pepper and red pepper with olive oil in a sauce pan until peppers become soft. Remove from the pan. Add the sliced mushrooms and oil and Sauté until the mushrooms are soft, about 7 minutes.
4. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined.
5. Spoon half of the marinara (meat or no meat) sauce on the bottom of your clay pot and spread it into an even layer. Lay 4 eggplant slices then mushroom slices by all of the ricotta mixture. Layer on another 4 slices of eggplant then pepper slices on top followed and finish with the remaining marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan.
6. Set on stew to cook for 30 minutes or until the lasagna is hot and bubbly.
7. (Optional) bake for an additional 15 minutes so that the cheese on top becomes a delicious golden brown. After removing from the oven, sprinkle with fresh herbs and letit sit for 10 minutes.

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