T-Bone's Eggplant Parmesan Lasagna |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 18 |
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I took two recipes from here #110796 and #227375 put my own spin on it and turned it into some awesome veggie lasagna! You can add meat to this if you like, I have added cooked ground turkey to the sauce, very versatile. Let me know what ya'll think! Ingredients:
1 cup parmesan cheese, shredded (or use graded) |
2 cups mozzarella cheese, shredded |
2 tablespoons butter |
1 1/2 cups spaghetti sauce (i use hunts no added sugar or low carb) |
1 1/2 lbs eggplants, peeled and sliced into thick julienne pieces (i use a mandolin slicer) |
2 large onions, peeled and sliced |
2 medium green peppers, seeded and cubed |
3/4 lb fresh mushrooms, sliced |
2 garlic cloves |
1/4 teaspoon oregano |
1/4 teaspoon basil |
1/8 teaspoon nutmeg (optional- it's the secret...shhhhh) |
no-boil lasagna noodles (one box should work) |
salt & pepper |
1 teaspoon splenda sugar substitute (optional-we like our sauce a lil sweet) |
Directions:
1. Mix cheeses together in a bowl set aside. Melt butter in skillet, saute eggplant, onions, green peppers, mushrooms, garlic, oregano, basil and nutmeg. Take off heat and add sauce and Splenda (optional) to the veggies, mix well. Taste sauce, add salt & pepper to your liking. Put a layer of sauce/veggie mixture first, then a layer of cheese mix, then a layer of no boil noodles. Repeat until all is layered in your pan, I make sure I have cheese mixture left to put on the top or you can add extra. You can never have enough cheese! Size of pan will depend on what type of pan you use. I use my big electric roaster/crock pot slow cooker and it holds a lot! I set my crock pot on low and let it cook all day. Boy does my house smell good when we get home. You can cook this in the oven at 375 in a 13x9 inch (spray pan beforehand) baking pan for about 40 minutes. I put the cheese on the top about 5 minutes before serving.
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