EggPlant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp oil1 medium onion, diced1 pound ground sirloin3 cups sliced mushrooms300 gram package frozen spinach1 tsp garlic, minced1/2 tbsp dried basil1 eggplant (mine weighed 387 grams after I peeled it), sliced thin1 cup cottage cheese1 cup dry curd cottage cheese3 cups tomato sauce1/2 cup canned diced tomatoes200 grams, grated cheese (mozza or white cheddar)
Preheat oven to 350 degrees.
Lightly grease a 9x13" pan.
Heat oil in a large skillet. Add onion and saute. Add beef and brown. Add mushrooms and cook through. Add basil and garlic. Add the tomatoes. You may add the spinach to the meat mixture OR you can do what I did and try to disguise it from your picky 6 year old and puree it with the tomato sauce. It turned kind of green but she was none the wiser. lol!
Layer first layer of eggplant into the pan. Add meat mixture. Add a little bit of sauce. Add another layer of eggplant. Combine the two cottage cheese in a small bowl then spread that over the eggplant. (I combine regular cottage cheese with dry curd so as to significantly lower the sodium. Dry curd has almost no sodium)
Top with remaining eggplant, tomato sauce and grated cheese.
Bake for about 35 minutes or until cheese is slightly browned and bubbly.
Serves 6-8
Nutrtion info is for 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FIT_HAWG.
Lightly grease a 9x13" pan.
Heat oil in a large skillet. Add onion and saute. Add beef and brown. Add mushrooms and cook through. Add basil and garlic. Add the tomatoes. You may add the spinach to the meat mixture OR you can do what I did and try to disguise it from your picky 6 year old and puree it with the tomato sauce. It turned kind of green but she was none the wiser. lol!
Layer first layer of eggplant into the pan. Add meat mixture. Add a little bit of sauce. Add another layer of eggplant. Combine the two cottage cheese in a small bowl then spread that over the eggplant. (I combine regular cottage cheese with dry curd so as to significantly lower the sodium. Dry curd has almost no sodium)
Top with remaining eggplant, tomato sauce and grated cheese.
Bake for about 35 minutes or until cheese is slightly browned and bubbly.
Serves 6-8
Nutrtion info is for 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user FIT_HAWG.
Nutritional Info Amount Per Serving
- Calories: 340.8
- Total Fat: 15.0 g
- Cholesterol: 78.0 mg
- Sodium: 795.5 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 2.4 g
- Protein: 37.6 g
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