Eggplant Lasagna
Ingredients
The eggplant
-
2-3
large
eggplants, sliced into ½ inch thickness
-
1
teaspoon
salt
The meat sauce
-
1
tablespoon
olive oil
-
1
pound
ground beef, lean
-
2
cups
marinara sauce
-
1
tablespoon
Italian seasoning
The cheese filling
-
1 ½
cups
ricotta cheese, full fat
-
1
cup
cheddar cheese, shredded
-
10
ounces
frozen spinach, thawed and moisture squeezed out
-
1
large
egg
-
1 ½
cups
mozzarella cheese, shredded
For serving
Instructions
- Preheat the oven to 180C/350F and grease a 9 x 13-inch baking dish.
- Slice the eggplant and sprinkle with salt to draw out moisture. Let it sit for 15 minutes, then pat dry.
- Roast the eggplant slices for 15-20 minutes until soft.
- In a skillet, heat olive oil and cook the ground beef until no longer pink. Add marinara sauce and Italian seasoning, then cook for an additional 5 minutes.
- In a mixing bowl, whisk together ricotta cheese, cheddar cheese, spinach, and egg.
- Assemble the lasagna by spreading ½ cup of meat sauce in the baking dish, layering eggplant, ½ cup of the ricotta mixture, and ½ cup of mozzarella. Repeat the layers and top with extra mozzarella.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the cheese is melted and bubbling.
- Let the lasagna rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
225
Total fat
12g
Total carbohydrates
11g
Total protein
20g
Sodium
774mg
Cholesterol
0mg
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