Ingredients :
- lasagna
- 1/2 lb bulk sausage
- 1 1/3 lb ground meat
- 28 oz diced tomatoes
- 28 oz tomato sauce
- 4 cup colby jack cheddar cheese, shredded
- 4 medium aubergine/ eggplants
- 15 ricotta cheese, I used Polly-O brand it has lowest in carbs.
- 1 cup grated parmesan cheese
- 12 oz tomato paste
- 1 large red onion chopped
- 1 1/2 tsp kosher salt
- 1/4 cup olive oil
- seasonings
- 1 tbsp granulated garlic powder
- 1 tsp basil
- 1 tbsp chopped parsley
- 1 1/2 tsp summer savory
- 1 tsp whole leaf oregano
- 1 tsp salt
- 2 1/4 tbsp sweetener, sugar, splenda, stevia and so on
- pesto
- 1/4 cup sweet basil
- 1/2 cup chopped parsley
- 1 1/2 tbsp pine nuts
- 1/4 tsp kosher salt
- 1/4 cup grated parmesan cheese
- 1/4 tsp ground black pepper
- 1/4 cup olive oil, extra virgin
Method :
- In a dry pan toast the pine nuts don"t burn them.
- Mix all the ingredients except olive oil into a blender and blend till coarse add olive oil a bit at a time. blend till chunky smooth. Set aside.
- Preheat oven 400° Fahrenheit.
- Peel the aubergines. Slice thinly olive oil to both sides of each slice lightly sprinkle with kosher salt. Put on a pan, With nonstick spray roast for 20 minutes or till tender.
- Brown the sausage and meat add onions. Drain off any excessive drippings from meat. Add seasonings and diced tomatoes to meat.
- Add tomato sauce. Add tomato paste to thicken. Let simmer 10 minutes.
- In a deep dish or spring form pan layer sides and bottom with roasted eggplant slices. Add a layer of meat sauce. Add 15 ounces ricotta cheese. Add layer of pesto. Add a layer of eggplant slices. Add half of parmesan cheese. Then 2 cups of cheddar cheese.
- Add a layer of meat sauce then eggplant. Add parmesan cheese and cheddar cheese.
- Bake 35-40 minutes. Let rest 15.
- Serve, hope you enjoy!
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