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Eggplant Lasagna

SERVES
6
SERVING SIZE
1 3/4 cups per serving
COOK TIME
1 Hr 35 Min

You may be a fan of lasagna, but we bet you've never had it like this! Our Eggplant Lasagna is the perfect way to add a serving of vegetables to that hearty Italian dinner. Don't worry, you still get all the seasoned beef, melty cheese, and delicious sauce you'd find in a regular lasagna, but our recipe adds a little crunch, and takes away some of the carbs. One bite, and you'll never go back. 

What You'll Need

  • 2 tablespoon olive oil
  • 2 large onions, chopped
  • 2 medium-sized eggplants, peeled and cut into 1/2-inch cubes
  • 1/3 cup water
  • 1 pound ground beef
  • 2 1/2 teaspoon salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1 (15-ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1 teaspoon dried basil
  • 1 (26-ounce) jar spaghetti sauce
  • 2 cup (8 ounces) shredded mozzarella cheese

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13- inch baking dish with cooking spray.
  2. In a large soup pot over medium heat, heat oil over and sauté onions 4 minutes. Add eggplant and water, cover, and cook 10 to 12 minutes, or until tender, stirring frequently. Stir in ground beef, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper; cook, uncovered, 6 to 8 minutes, until no pink remains, crumbling the meat as it cooks.
  3. In a large bowl, combine ricotta and Parmesan cheese, eggs, basil, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper; mix well.
  4. Spread one-half of spaghetti sauce evenly over bottom of dish. Spread one-half of the eggplant mixture over sauce then top with half of cheese mixture and sprinkle top with half the mozzarella cheese. Repeat layers one more time, ending with mozzarella cheese.
  5. Cover with aluminum foil and bake 50 minutes. Remove foil and bake 10 to 15 more minutes, or until heated through and golden. Let sit 10 minutes before serving.

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