Kimichelle's Lowcarb Eggplant Lasagna

Name: Kimichelle''s Lowcarb Eggplant Lasagna Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1 Large Eggplant; 12 oz Lean Ground Beef; 1 medium yellow onion; 15 oz Ricotta Cheese; 1 egg; 5 oz Shredded Mozzarella Cheese; 3 oz Shredded Parmesan Cheese; Italian Spices; Garlic Salt; Spray oil; 1 24oz jar Bertolli Arrabbiata Sauce

(2)

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 Large Eggplant12 oz Lean Ground Beef1 medium yellow onion15 oz Ricotta Cheese1 egg5 oz Shredded Mozzarella Cheese3 oz Shredded Parmesan CheeseItalian SpicesGarlic SaltSpray oil1 24oz jar Bertolli Arrabbiata Sauce

Directions

Brown Beef with diced onion until done. Drain any fat & add jar of Arrabbiata sauce. Simmer.
Cut ends off Eggplant and cut into thin strips length wise. Place on spray-oiled cookie sheet and bake for 10 mins turning over at 5 mins.
Mix Ricotta/Egg/Italian spices (to taste)/Garlic Salt(to taste)/2 oz of Parmesan Cheese.
Spray pan (big enough for eggplant-I used 11'X7") with oil
Spread enough sauce on bottom of pan to just cover it.
Place a layer of Eggplant over sauce.
Spread Ricotta mixture over Eggplant.
Sprinkle 2.5 oz Mozzarella over Ricotta.
Spread more sauce over that.
Layer Eggplant, then Ricotta, then SAUCE, then Mozzarella, then the last of the Parmesan.
Cover with foil & bake for 30 mins. Take foil off for last 5 mins. Let cool a bit before serving. Makes 6 servings.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOTHERMOMORAMA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 451.7
Total Fat: 25.7 g
Cholesterol: 116.8 mg
Sodium: 922.6 mg
Total Carbs: 21.9 g
Dietary Fiber: 4.4 g
Protein: 33.4 g

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Member Reviews

SPUNOUTMOM
I like this recipe almost the same as one I have for using zucchini. I like the eggplant better, the leftovers are easier to reheat and maintain it's flavour. - 4/23/18
SPETTIOU
Who needs noodles? - 1/17/18