Not to mention it's single serving size, unlike the others.

Yea, eggplant done with lasagna is great ... eggplant is a very italiany veg (eggplant parm, etc)... but then again if you don't like eggplant you might not like this.

But I would add mushrooms or meat to make it chewy, cause without noodles you miss a lot of that.

LOL Well I love eggplant
Eggplant is really good with those ingredients, kinda like eggplant parmesan only not.

Ah, I see.
I have some LC tortillas, I might try it out

No but eggplant done asian stylee rocks. My chinese place makes eggplant & aspargus stir fry with oyster sauce. A bit carby, but very yum especially with a side of pork .

To make eggplant for lasagna, slice strips like you would for eggplant parmesan, broil it under the broiler with oil salt & pepper, and voila. Atkins.com has a recipe for lasagna using eggplant and portobello mushrooms, it's really good.

Yep I used to make big batches of spaghetti squash alfredo and freeze it. The texture goes to pot but the good news is it still tastes good .
Although what you could try doing is buying small ones, and only making half (or a quarter)... it should keep in the fridge awhile.

That's the problem with LC food... ya gotta cook everything and nothing keeps.

The carb count may be close in spaghetti squash and tortillas, but not the same in insulin response - sigh-

Spend $2.00 on a s. squash - cut in half, take out seeds nuke one half (6 mins maybe more) shred with fork and eat. Nuke the other half (after removing seeds) for as long as it takes to be able to shred it (not mushy) into a ziploc freezer bag and see what you think! I haven't tried freezing it, but I think now that we have discussed it, I will

Hey that sounds really yummy.

Your pics look great Urban !!

Urban, what a fabulous idea. Thanks so much for this posting. I had despaired on ever having pasta Alfredo again! And BLWho, I had a friend tell me a decade ago that she used Italian green beans as the 'pasta' under her sauces, and I forgot all about it. I've gotta try both these suggestions!

This idea would work perfect in this recipe (use low carb ww tortillas instead of corn)

MEXICAN LASAGNA

YIELD: 8 SERVINGS

1 cup nonfat or reduced-fat ricotta cheese
1/4 cup plus 2 Tbsp. fat-free egg substitute
1 pound 95% lean ground beef
14-1/2 oz. can Mexican style stewed tomatoes, crushed, undrained
2 Tablespoons tomato paste
15 oz. can black or pinto beans, drained
4 oz. can chopped green chilies, drained
1 Tablespoon chili powder
10 corn tortillas (6-inch rounds)
2-1/2 cup shredded nonfat or reduced-fat cheddar or Monterey Jack cheese

1. Combine the ricotta and egg substitute in a small bowl and stir to mix well. Set aside.

2. Put the ground beef in a large nonstick skillet over medium heat. Cook, stirring to crumble, until meat is no longer pink. Add tomatoes, tomato paste, beans, chilies, and chili powder, and stir to mix well. Cook uncovered, stirring frequently, for about 10 minutes or until the mixture is thick. Remove the skillet from heat and set aside.

3. Coat a 9x13 inch pan with nonstick cooking spray, and line the bottom of the pan with 5 of the tortillas, slightly overlapping them. (You will need to cut one of the tortillas in half to fit). Spread half the meat mixture over the tortillas, dot with half of the ricotta mixture, and top with half of the cheese. Repeat the layers using the remaining ingredients.

4. Cover the dish with aluminum foil and bake at 350F for 25 minutes. Remove the foil and bake for 5 minutes more or until the dish is heated through and the cheese is melted. Remove the dish from the oven and let sit for 10 minutes before cutting into squares and serving.

Nutritional Facts (per serving)
CALORIES: 275 CARBOHYDRATES: 32 g CHOLESTEROL: 34 mg
FAT: 3.4 g FIBER: 5 g PROTEIN: 29 g SODIUM: 660 mg
CALCIUM: 482 mg GI RATING: LOW

From The Good Carb Cookbook

I have to say I am impressed. I expected this to taste gross (it just doesnt sound that appealing) but it actually was not bad! It was so fast and easy. I will definitely make this again!

Wow.. This looks REALLY Good.. I can't imagine how it's going to taste.. Guess I'll have to try it out! Thanks for sharing it with us sweetie!
~Lisa

It's funny, I haven't eaten this in a long time but I just had it last night. I swear it's so delicious it fools me every time!

Well the photos look good. I'll have to try this after March 15th. I have to start induction over as I completely went off track with the arrival of Girl Scout cookies and Valentine's Day goodies!

Until then, I'll salivate over the photos!

I've cooked up a whole spaghetti squash and frozen the left overs into single serving size containers..take it out of the freezer and use when the family has spaghetti.. using the same sauce they use.