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A low carb, low sodium hearty lasagna made with eggplant like moussaka.
1 hr 15 mins
1 tbsp extra virgin olive oil
1 sweet yellow onion
16 oz extra lean ground beef
1 1/2 <span class="measurestring" title="eggplant, unpeeled (approx 1.25 lbs)">unpeeled</span> eggplant
1 tsp crumbled whole bay leaf
50 g mozzarella cheese (part skim milk)
1 bay leaf
1 tsp celery seed
1 tsp ground oregano
1 tsp black pepper
2 cloves garlic
1 1/2 cups pieces or slices mushrooms sliced
1 cup chopped green pepper
1 <span class="measurestring" title="can (6 oz)">can</span> tomato paste
1/2 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
2 tbsps parmesan cheese
15 oz no salt added tomato sauce (canned)
In a large saucepan heat olive oil. Add onions and garlic, sauté until soft, add mushrooms and peppers and cook until mushrooms start to shrink and are starting to brown.
Add ground beef and cook until browned. Add tomato sauce, water and paste and bring to a boil.
Reduce to medium and add pepper, celery seed, oregano, whole bay leaf and simmer, stirring occasionally until eggplant is prepared. (If like to use salt I recommend sea salt to taste.)
To prepare eggplant, slice into 1/4 inch thick slices. Brown slices in a non-stick pan, you can use cooking spray like Pam if you like.
Pre-heat oven to 350° F (175° C). In an 8x11" glass baking dish ladle half of your meat sauce, cover with a layer of eggplant and sprinkle with half of your mozzarella cheese.
Add the other half of your meat sauce, cover with remaining eggplant.
Sprinkle the top with the remaining mozzarella and sprinkle on parmesan sparingly.
Bake for 60 minutes. Allow to rest for 10 minutes before serving.
in 1 serving of Moussaka Lasagna.
, 29% carbs, 30% protein.
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