Ingredients:

For the “Noodles”:

  • 1 large eggplant, thinly sliced lengthwise
  • Olive oil for brushing
  • Salt and black pepper to taste

For the Filling:

  • 1.5 lbs thinly sliced beef (such as ribeye or sirloin)
  • 1 large onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 8 oz mushrooms, sliced
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce (optional)

For the Cheese Sauce:

  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup cream cheese
  • 1/4 cup heavy cream
  • Salt and black pepper to taste

Instructions:

For the “Noodles”:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Slice Eggplant: Slice the eggplant lengthwise into thin strips. Brush both sides with olive oil and season with salt and black pepper.
  3. Bake Eggplant: Place the eggplant slices on a baking sheet and bake for about 10-12 minutes or until softened. Set aside.

For the Filling:

  1. Sauté Vegetables: In a large skillet, heat olive oil over medium-high heat. Add sliced beef, onions, bell peppers, and mushrooms. Sauté until the vegetables are softened and the beef is cooked.
  2. Season: Season the mixture with salt, black pepper, garlic powder, onion powder, dried oregano, and Worcestershire sauce (if using). Stir to combine.

For the Cheese Sauce:

  1. Make Cheese Sauce: In a saucepan over low heat, combine shredded provolone, shredded mozzarella, cream cheese, and heavy cream. Stir until melted and smooth. Season with salt and black pepper to taste.

Assembling the Lasagna:

  1. Layer “Noodles” and Filling: In a baking dish, layer the baked eggplant slices as the “noodles.” Top with the beef and vegetable filling.
  2. Pour Cheese Sauce: Pour the cheese sauce over the filling, ensuring it covers the entire surface.
  3. Bake: Bake in the preheated oven for about 20-25 minutes or until the top is golden and bubbly.
  4. Serve: Allow the lasagna to cool for a few minutes before slicing. Serve warm.

Notes:

  • Eggplant Prep: Pat the eggplant slices with a paper towel to remove excess moisture before baking.
  • Vegetable Variation: Feel free to add other low-carb vegetables such as spinach or sliced zucchini to the filling.
  • Cheese Options: Experiment with different cheeses for the sauce, such as cheddar or Swiss, to customize the flavor.