Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna (Also Known As Dr. Atkins Lasagna)


Preparation time:   25 – 30 minutes

Bake time: 35 minutes


(1st Set of Ingredients:)  1 lb. hamburger, browned, drained          1/2 lb. Italian Sausage, browned, cut into sections          1 Tbs minced dehydrated onion

2 cloves garlic, minced          2 Tbs sugar twin          1 1/2 tsp salt          1 Tbs Italian seasoning          1 – 1 lb cans cut-up tomatoes

2 – 6 oz. cans tomato paste         1 – 6 oz. can tomato sauce         1 can black olives, sliced          1 can sliced mushrooms  (end)

1 large egg plant          2 or 3 medium zucchini

(2nd Set of Ingredients:)  3 cups Ricotta cheese          1/2 cup graed Parmesan cheese    1 tsp. salt

1 Tbs Fresh parsley, but up         1/2 tsp pepper          2 eggs, beaten   (end)

1 lb mozzarella cheese, sliced


Preheat oven to 350 degrees.

In a large pot combine all of the first section of ingredients.  Simmer gently.

Slice zucchini lengthwise in several strips.  Slice egg plant, Brush each with olive oil and broil until tender.  These become your lasagna noodles.

In medium bowl combine next set of ingredients.

In either one large casserole or two smaller casserole dishes arrange a layer of eggplant and zucchini on the bottom.  Then place a layer of meat sauce. Then spoon on the egg and cheese mixture.  Then top with slices of mozzarella. Repeat layers until all ingredients are used.

Bake in oven until heated through (Approximately 30 minutes).

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