75 Reviews of I Lost My Noodles! Low Carb/South Beach Eggplant Lasagna

From: shimmerchk

On Nov 15, 2004

I've been making a similar dish since we have been on the SBD diet for about 5 months and it is the one dish we make almost EVERY week! Just a little tip, to make this extra delicious, sprinkle the eggplant slices with some freshly, finely grated parmesan cheese, spray with cooking spray and broil until slightly crisp. This gives great texture and wonderful flavor. I also add some lowfat cottage cheese to the ricotta mixture and some freshly grated nutmeg for a nice fluffy filling. This a GREAT dish, even if you aren't "low carbing" it.

From: Briggsy

On Oct 4, 2004

You don't even miss the noodles! This is great. Next time, I will let the sauce simmer longer (to reduce the liquid - in step 7) because mine came out a little bit soupy. But it was DELICIOUS - a definite keeper and a great South Beach lasagna alternative.

From: lotusflwr

On Aug 1, 2008

Wow, just wow! I've been on SB Phase 1 for a week and this was a true "no way! really?" dinner. Even my DH was blown away, and he hates veggies. I've never seen him eat so many veggies in one sitting!!! It did take me a significant amount of prep work (waaay more than 15 minutes) so we wound up not eating until very late, but it was soooo worth it. I can't wait to have leftovers for the next few days, woohoo!!! I sliced the eggplant in my new electric slicer and it worked great. I also salted the eggplant heavily on both sides and let it drain on racks over the sink for 30 minutes, then rinsed thoroughly and blotted with paper towels before baking. Since I had already salted them (though most of it rinses off), I skipped the salt before baking. I had no problem with the final dish being too liquidy, partly due to this. My dish came out a little on the salty side, so next time I'll skip adding any other salt to the tomato sauce (made my own) or other meat n' veggies. I can't stress enough how ridiculously delicious this recipe is for being so carb-friendly. It's even given me (and even DH!) the desire to try other mock-pasta veggie dishes like spaghetti squash.

From: Melissa Wells

On Jun 8, 2004

I used spaghetti squash not the egg plant. Been using spaghetti squash for year instead of regular spaghetti and it works great. If you try it the directions for making the squash is normally on the squash itself. Just remember to microwave the sqaush (whole) before trying to slice it. This softens the skin making it easier to slice open. Try it ... this is great with alfredo sauce too!

From: Chill

On Jun 3, 2007

Ok, I can't rate this because DH didn't make it home (his flight was canceled) and I froze the lasagna. That is a big NO-NO! I had this awful feeling when I did it, and my hunch was right. I turned into a complete mess. I have to tell you though the sauce was wonderful!!

From: Chef #478116

On Apr 5, 2007

This was the first time I made this recipe and my whole family loved it! I do want to note that it took me about 1 hour to get it ready to go into the oven. Much longer than the time the recipe states. Also, Please be sure to blot the spinach dry with paper towels so your sauce won't be too watery.

From: londongavchick

On Apr 23, 2006

Great recipe. I substituted 2 chopped zucchini for the mushrooms for the picky eaters. I used ground turkey breast, egg substitute, fat free ricotta and a mixture of fat free and low fat mozzerella cheese for a relatively lowfat version. And it was delicious--even my grandmother who doesn't like spinach or eggplant ate it. i omitted the red wine and let the sauce simmer about 30 minutes for fear of too much liquid as the others had warned and it was perfect. Thanks for the great recipe.

From: Black Radish

On Feb 8, 2007

This dish was amazing, but very rich. I know all the ingredients are South Beach friendly, but the amount of fat is significant. I would probably suggest that this would be an "occasional" treat instead of a nightly dinner on SBD. The only thing I added, was roasted yellow & red bell peppers in a layer over the ricotta mixture. I also left out the eggs because I thought they added even more fat. The ricotta layer held up beautifully without it. Great recipe!

From: Heydarl

On May 26, 2008

This was wonderful. I liked the idea of this recipe, as I'm avoiding gluten & carbs. I made as per the recipe & we loved it. I'd love a little more tomato flavour, so next time I may add a bit of tomato paste. Otherwise, it was perfect & felt very decadent. Thanks Patti for sharing this keeper that will be made regularly in our house.

From: MamaDonna

On May 3, 2007

Before trying it, I passed this recipe to a friend new to the "beach" and she remarked on how wonderful the sauce was. So, I made it for my family the first time last night. WOW! Very good, and great with zucchini (in lieu of the eggplant)too. I broiled the zucchini with olive oil & parmesan before layering. Delicious! My hubby said you can make this one anytime!