Dr. Atkins Lasagna
- 2 medium Italian eggplant (about 3/4 pound each)
- 1 pound ground round
- 1 cup spicy tomato sauce 4 medium Portabello mushroom
caps (about 12 ounces), stems discarded 1/4 cup olive oil
- salt and pepper
- 2 cups ricotta cheese
- 1 box (10 ounces) frozen leaf spinach, thawed and squeezed
- 2 eggs
- 1/4 cup Parmesan cheese, plus more for serving
- 1 pound mozzarella cheese, sliced
1.Trim the eggplant, discarding the stems and leaving peels on,
then thinly slice lengthwise1/4 to 1/3" thick. Arrange in layers
in a colander, sprinkling each layer with salt. Let stand in the
sink 15 minutes for bitter juices to drain. 2.In a heavy medium
skillet over medium heat cook ground beef, breaking up the meat
with a wooden spoon until browned and beginning to crisp, about
6 minutes. Drain liquid from skillet and stir in tomato sauce. Remove
from heat; set aside to cool. 3.With a small sharp knife scrape
away the undersides of the mushrooms to remove the dark brown "gills".
Brush mushrooms lightly with some of the olive oil, season with
salt and pepper. Cook mushrooms 4 minutes per side in a grill pan
or large skillet over medium heat until lightly browned and tender.
Cut into 1/2" thick slices; set aside. 4.Heat broiler. Rinse eggplant
slices and pat dry. Brush on both sides with olive oil and season
with pepper. Broil 3 minutes per side until surface just begins
to char; set aside to cool slightly. Reduce oven temperature to
400° F. 5.In a food processor fitted with a metal blade, combine
ricotta, spinach, eggs, and Parmesan cheese in pulses until blended.
Season to taste with pepper. 6.Lightly oil a 13-x 9-inch glass baking
dish. Arrange half the eggplant slices in an even layer on the bottom,
overlapping slightly. Top with half the mozzerella and all of the
mushrooms. Spoon half of the meat sauce on top then add the ricotta
mixture, spreading in an even layer. Arrange the remaining eggplant
over the ricotta, then top with the remaining sauce and mozzarella.
7.Bake lasagna about 20 minutes, until cheese is melted and sauce
is bubbly. Let cool slightly before cutting and serving.
Submitted By: Cheryl