My lasagna is simple and can actually be done without a recipe. My mom's way of making lasagna is, I decided, too fancy, and though it is delicious, I simply don't have the wherewithal to prepare too many ingredients for two different sauces.
So for mine, I replaced pasta with eggplant to keep my carbohydrate count low and elected my favorite meat sauce for layering with a combination of mozzarella cheese and a medium cheese (for this round I selected a medium cheddar). Missing from this recipe is the luscious white cheese sauce that my mom puts in hers. Lucky that Mr. Diaz didn't miss it.
Meat Sauce (you can use your own spaghetti meat sauce recipe)
1 Tbsp butter
4 cloves garlic, minced
1 medium onion, minced
1/4 c homemade beef broth
1/2 kilo ground beef
28 oz can diced tomatoes
8oz tomato sauce
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
1/2 kilo eggplant
4 Tbsp olive oil
salt and pepper
8oz mozzarella cheese, grated
8oz medium or sharp cheddar cheese, grated
1. Wash and slice eggplant diagonally at about 1/4 inch thick. Coat with olive oil, salt, and pepper and lay on a baking sheet. Roast in the oven for 20 minutes at 400 degrees F or until brown.
2. In a saucepan, saute garlic and onions in butter until soft. Add the ground beef and cook until the beef is no longer pink. Then add the broth, tomato sauce, diced tomatoes, and spices. Bring to a boil, then lower the heat to simmer for about 20 minutes. Adjust seasoning according to taste.
3. Arrange half the roasted eggplant slices in a lasagna dish and top with meat sauce. Then mix the cheeses and sprinkle half over the meat sauce. Create a second layer of eggplant, meat sauce, and cheese then pop the dish in the oven for 20 minutes until the cheese melts and bubbles.
4. Take the dish out of the oven onto your kitchen counter and allow to set about 15 minutes before serving.