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Reviews
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Date product posted
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0
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Mon January 26, 2004
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Recommended By
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Average Price
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Average Rating
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No recommendations
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None indicated
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None indicated
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Description:
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Ingredients:
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1 - Eggplant (sliced thin, leave on skin)
1 - Large container Ricotta Cheese
2 - eggs
4 - cups of mozzerela cheese/colby/Jack cheese
1 - cup of parmesan cheese
2 - jars of tomato sause (Ragu has low carbs)
1/4 - cup Splenda
Oregano to taste
1/4 - cup Dried tomato paste - buy this by the jar
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How To Prepare:
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First mix the Ricotta, parmesan and eggs together and set aside.
Second mix the tomato sauce, splenda and dried tomato paste
together. put a thin layer of the tomato mixture on the bottom
of a 9 x 13 pan, then one layer of the eggplant, sauce
over that, then ricotta mixture and top with mozzerela,colby and
jack cheese.
Repeat these layers as so. Make for sure that the top layer of the
lasagna is layered with tons of cheese. Bake at 425 for about
45 to 60 minutes.
This is so good, that you will never miss the pasta! This makes
plenty, so keep in mind that you could freeze a portion and
microwave later. You can cut the ingredients in half for a smaller
portion. variations: At times I put in extra veggies, any kind you
prefer.
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Carbs per serving - include all nutritional information if known:
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no counts provided
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Effort (Easy, Average, Difficult):
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Easy
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