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Written by Jennifer Iserloh Leave a Comment I developed this recipe to entice my husband into eating more vegetables and less processed carbohydrates. It still has the luscious flavors of traditional Italian lasagna, but I use strips of zucchini in place of pasta to create a lighter lower carb version that also uses low-fat cheese.
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I saw Chef Michel Nischan make this on "Victory Garden" on PBS and it looked delicious and low carb.
I always thought that I only liked eggplant that had been breaded and fried but this recipe has changed my mind.

Also, besides cutting back to one cup of marinara sauce, I make Amy's Marinara Sauce without adding any water to it when I use it in this recipe.
One more trick that works great is to use a paper towel to oil the eggplant before broiling it.
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I'm not sure how much this helps, but I've also been spreading all of the sauce on the top layer.
Now I simply pour some oil into a small bowl and dip a folded paper towel or napkin into it and rub it over both sides of the eggplant slices.

We strongly encourage you to upgrade to the latest version or use a different browser like Firefox or Chrome, as BigOven will function much better for you, and we may drop support for this browser version soon! In a blender or with an immersion stick blender in a bowl, puree the tomatoes, onion and garlic.
After baking it does come out very saucy so if you wanted to save a few carbs, you could use just 1 cup and spread it very thinly between the layers.

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Comments to «Low carb lasagna recipe easy»

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