Lasagna with sausage, eggplant, and ricotta pesto
By utilizing eggplant in place of pasta, a low-carb lasagna can reduce its calorie content by more than half compared to a traditional Sausage Eggplant Lasagna! No one will miss the typical carb-loaded lasagna with layers of so much mozzarella cheese and ricotta pesto.
Salted eggplant “sheets” are pan-roasted while being drizzled with garlic olive oil to increase flavor.
Additionally, beef sausage slices are used in place of the traditional beef mice to create a thick, rustic bolognese.
Similar to how lasagna is layered.
Only those slices of garlic-roasted eggplant are guilt-free.
Baked until the cheese has completely melted on top and all around. Watch the ricotta as it bubbles through the Parmesan and Mozzarella cheeses.
Utterly unkempt, rustic, and cheesy…
- 3 large eggplants, sliced lengthways into 1-cm strips
- Drizzle olive oil
- Salt to season
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 540 g | 19oz beef sausages, sliced
- 2 garlic cloves, crushed
- 2 x 400g | 14oz cans crushed tomatoes
- small pinch of sugar (or a natural sweetener if following low carb)
- 1 teaspoon vegetable stock powder
- 1/2 cup basil leaves, chopped
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 250 g | 9oz ricotta (or mascarpone) cheese
- 4 tablespoons basil pesto
- A 180°C oven is to be used. Apply cooking oil spray to two oven trays. On baking trays, spread out the eggplant slices in a single layer and top with salt and olive oil. Use your hands to evenly coat as you toss. Turning after 10 minutes, roast for 20 minutes, or until brown and soft. Set apart for cooling.
- Oil is heated in a pan at medium heat. The onion should be added and cooked for 5 minutes, or until lightly golden. Add the sausages and cook thoroughly until browned. Cook the garlic until aromatic after adding it. Simmer after adding the tomatoes. Simmer for 10 minutes, or until sauce thickens, on low heat. Add basil, stock powder, a sprinkle of sugar, and salt to taste to season.
- Ricotta, pesto, salt, and pepper should all be mixed thoroughly in a bowl with the ricotta.
- A 6 cm deep, 20 cm (base) square ovenproof dish should be greased. On the bottom of the pan, distribute a third of the tomato sauce. Slices of eggplant should be added on top. Add a third of the cheese to the eggplant. Add a second layer of sauce before adding the mozzarella cheese and eggplant. Layering eggplant, sauce, and 50 percent of the ricotta again. With the sauce and remaining ricotta, complete the top layer. grate some cheese on top. Bake the cheese for 20 minutes, or until it is bubbling and golden. Serve.