Eggplant Lasagna
Ingredients
- 2 (1½-lb) eggplants, cut lengthwise into ¼-inch thick slices
- ¾ lb lean ground beef
- 1 cup chopped onion
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 (24-oz) jar no-sugar-added marinara sauce (such as Rao's)
- ½ cup red wine (or use water)
- 1 tsp dried basil
- 1 tsp dried oregano
- ¾ tsp salt
- ¼ tsp pepper
- 1½ cups ricotta cheese
- 1 large egg, lightly beaten
- 1 cup shredded mozzarella cheese, divided
- Chopped fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F. Arrange eggplant slices in a single layer on 2 large baking sheets coated with cooking spray. Roast 15 to 20 minutes or until just tender.
- Meanwhile, cook beef and onion in hot oil in a large skillet over medium-high 6 to 8 minutes or until browned, stirring occasionally.
- Add garlic; cook 1 minute. Add sauce, wine, basil, oregano, salt, and pepper; bring to a simmer. Reduce heat; cook 10 minutes until thickened, stirring occasionally.
- Combine ricotta and egg in a small bowl. Spread 1 cup sauce in a 13-x 9-inch baking dish coated with cooking spray. Arrange ¼ eggplant slices over sauce. Dollop about ⅓ cup ricotta mixture; sprinkle with ¼ cup mozzarella.
- Arrange ¼ eggplant slices crosswise over mozzarella. Top with 1 cup sauce, ⅓ cup ricotta mixture; and ¼ cup mozzarella. Repeat procedure with remaining ingredients to make 2 more layers.
- Bake 30 to 40 minutes or until bubbly. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
425
|
425
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 27 | 27 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 863 | 863 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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