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White Eggplant Lasagna
This low carb lasagna is so tasty you won't miss the noodles. Seriously.
Prep Time: 00:25
Cook Time: 01:00
2 pounds of eggplant, thinly sliced on mandolin
1 pound of sausage, hot or mild
1 onion, diced
2 tablespoons flour
2 cups milk
16 oz. ricotta cheese
1/2 cup grated parmesan cheese
4 tablespoons pesto
1 teaspoon garlic powder
1 egg, beaten
4 cups mozzarella, shredded
2 large tomatoes, sliced
1 bunch of basil, leaves pulled off
salt and pepper
1Preheat oven to 425. Place eggplant slices on two sheet pans. Drizzle with olive oil and season with salt and pepper. Place in oven for 10-15 minutes until slightly browned on edges.
2In a bowl, mix ricotta cheese, parmesan, pesto, garlic powder, egg, salt, and pepper until well beaten.
3Start a large skillet on medium high heat, add olive oil and sausage. Brown sausage thoroughly. Add onion and cook until translucent. Add flour to pan and cook with pan drippings for 3 minutes until you can see the flour. Add milk to pan and scrap up the bits on the bottom of the pan. Cook until milk thickens and boils with large bubbles.
4In casserole dish, drizzle olive oil on the bottom. Put 1/2 cup of white sauce in the dish. Layer 1/3 of eggplant slices on the sauce. Dollop a third of the ricotta mixture, some basil leaves, and slices of tomatoes. Sprinkle on a third of mozzarella. Repeat two more times. Finish with more mozzarella.
5Cover with foil and place in the oven for 30 minutes. Remove the foil and bake for 15 more minutes until golden and bubbly.
You can serve with more parmesan and red pepper flakes if desired.
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