Eggplant lasagna
Eggplant lasagna is a delightful twist on the traditional Italian dish. By incorporating eggplant, this recipe offers a healthier, vegetarian alternative that is both nutritious and delicious. With its rich flavors and satisfying layers, eggplant lasagna is sure to become a new family favorite. So, the next time you're in the mood for lasagna, consider giving this eggplant version a try!
Ingredients
- 1 Large Eggplant
- 1/2 Lb Ground beef
- 1 Jar Marinara sauce
- 1 Cup Ricotta cheese-lowfat
- 4 Oven ready lasagna sheets
- 1/2 Cup Mozzarella cheese-shredded
- 1 Tsp Garlic powder
- 3/4 Tsp Onion powder
- 1/2 Tsp Italian seasoning
- 1/2 Tsp Salt
- 1 Tsp Black pepper
- Parmesan cheese grated-garnish
- Fresh basil-garnish
Instructions
- Preheat oven to 400'.
- Spray 8X8 casserole dish with cooking spray.
- Trim eggplant ends and slice horizonrally 1/2" thick.sprinkle with 1/2 tsp of salt, garlic powder and onion powder. Bake for 10 minutes. Flip and bake for 10 more minutes.
- In a large skillet sprayed with cooking spray over medium high heat. Add beef, Italian seasoning, pepper, and remaining seasonings and cook until browned about 5 minutes. Remove from heat and mix in marinara sauce.
- In the casserole dish make an even layer of eggplant, half of the ricotta cheese, 2 lasagna sheets broken to fit and 1/3 of the sauce.
- Repeat layering. Toping with an eggplant layer, sauce then mozzarella.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for 8 more minutes until cheese is bubbly and browned.
- Cool for 10 minutes before cutting.
- Garnish with cheese and basil.