No-noodle eggplant lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lg. eggplant, peeled1 lb ground beef1 jar spaghetti sauce15-oz container ricotta2 T chopped parsley1 pkg frozen spinach, thawed & darined1 lb mushrooms, sliced1/3 c. roasted red pepper strips8 oz shredded mozzarella8 oz grated asiago
Grease a glass lasagna pan.
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.
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.
Nutritional Info 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