- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 556.4
- Total Fat: 38.7 g
- Cholesterol: 115.3 mg
- Sodium: 983.3 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.5 g
- Protein: 37.2 g
No-noodle eggplant lasagnaSubmitted by: SUZYMOBILE
IntroductionThin slices of eggplant stand in for noodles in this vegetable-loaded lasagna. Thin slices of eggplant stand in for noodles in this vegetable-loaded lasagna.
1 lg. eggplant, peeled
1 lb ground beef
1 jar spaghetti sauce
15-oz container ricotta
2 T chopped parsley
1 pkg frozen spinach, thawed & darined
1 lb mushrooms, sliced
1/3 c. roasted red pepper strips
8 oz shredded mozzarella
8 oz grated asiago
Slice peeled eggplant in rounds. Sprinkle lightly with salt and pepper, and drain in colander.
Brown ground beef, drain, and combine with spaghetti sauce.
Stir ricotta, asiago, and parsley in a bowl until well combined.
To assemble: spread 1/2 meat sauce in bottom of pan. Layer 1/2 eggplant slices, 1/2 ricotta, all of spinach, all of mushrooms and red pepper strips, then 1.2 of the mozzarella. Repeat layers of meat sauce, eggplant, ricotta, and mozzarella. Spread asiago evenly over top.
Cover loosely with foil and bake at 375 for 40 min, removing tinfoil for last 10 min.
Let stand 5 min before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SUZYMOBILE.