LasagneAtkins Diet



The challenge: Making lasagne without pasta. The solution: We approached
this make-over creatively, rather than literally. Pasta is chewy, bland and
filling: as are Portabello mushrooms. So we nestled a layer in the middle of
this casserole and came up with a dish so tasty and multi-textured that
pasta became superfluous. A spicy tomato meat sauces adds piquancy, and
broiled eggplant slices make this casserole look, cut, and serve like
lasagna. Instead of a traditional white sauce to moisten and bind the
layers, we substituted a creamy ricotta spinach filling.



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

Pepper

2 cups ricotta cheese

1 box (10 ounces) frozen leaf spinach, thawed and squeezed dry

2 eggs

1/4 cup Parmesan cheese, plus more for serving

1 pound mozzarella cheese, sliced

metric



1. Trim the eggplant, discarding the stems and leaving peels on, then thinly
slice lengthwise 1/4 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.