When I wasn’t still on a low carb diet, I would always have a plate of pasta every week. Perhaps this is because there’s just a comforting feeling eating spaghetti, lasagna or baked ziti – a reminder of family dinners and how my mum meticulously prepares the food for all of us especially when we come home from college over breaks. I would always try to recreate some of her recipes in hopes of pacifying my home sickness. One particular recipe I loved and tried to recreate over and over was my mum’s cheesy lasagna, which I am going to share with all of you. However, since this is a low carb blog and I am on a low carb diet, I have made the liberty of changing the lasagna sheets into aubergines. Should that not work for you, you can always try other alternatives like zucchini.
Preheat oven to 425 degrees. Spray a baking pan with non-stick cooking spray; arrange aubergine slices and season with salt and pepper. Bake aubergine slices for 5 minutes on each side, and then remove from oven. Set aubergine slices aside and lower oven temperature to 375 degrees.
In a large non-stick skillet, cook meat until its browned and then add the veggies, seasonings, and the entire jar of tomato sauce. Simmer for about 10 minutes, stirring occasionally.
Mix the cottage cheese and parmesan cheese together
Putting it all together:
Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.
Follow meat sauce with a layer of aubergine slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.
Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!