davisbr88 - No problem! Here's the recipe:
Lowcarb Lasagna
2-3 lbs ground beef or ground pork (or a mixture of both)
2 large globe eggplants
Italian seasonings
salt and pepper
mozarella cheese
cheddar or ricotta cheese (whatever you want to use)
parmesan cheese
16 oz tomato sauce
garlic
9.5" x 14" pan (or something close to that size)
Slice eggplants into 1/4" - 1/6" rounds, salt both sides of the rounds and place them on a large wire rack and place rack over sink to drain. Let them drain for 45 minutes. Afterwards, squeeze the excess water from them and set aside.
(This is the most important step! Eggplants have lots of water in them an if you skip this step your lasagna will come out way too watery!)
Fry ground meat with garlic and spices/seasonings that you desire. When browned, add tomato sauce. add salt and pepper to taste. Simmer for 20 minutes or until meat is thoroughly browned.
(At this time I usually make a bechamel sauce and add shredded asiago, cheddar or some other cheese to it. You don't have to make the cheese sauce. You can just shred your cheeses up and layer them on to simplify it. If you want to make the sauce just google it. I always add a little nutmeg and mustard mine for extra flavor. After you make the sauce add your shredded cheeses to it except parmesan because it doesn't melt. Then just ladle it over the meat sauce and then sprinkle or grate parmesan over it and keep layering, etc. )
In a lasagna pan layer the eggplant like you would lasagna noodles, then layer on the meat sauce, then the cheeses (I usually use 3 different kinds of cheese, yes ma'am!
) then more eggplant, etc. until lasagna pan is full. cover with foil and bake for 1 hour. Tadau! Lowcarb lasagna!!
I still prefer mine with lasagna noodles but I'm on a diet and I'm gluten intolerant so sometimes you have to make do with substitutions! Feel free to adjust recipe to your own liking/diet needs!