Lasagna with eggplant

Name: Lasagna with eggplant Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 12
Ingredients: 1 1/2 lbs Ground beef extra lean (96/4%); 8 oz Lasanga Noodles; 2 cups Eggplant peeled & sliced; 1/4 cup Progresso Bread Crumbs - Italian Style; 1 egg; 4-8 oz cans Hunt's Tomato Sauce no salt added; 1/2 cup Mozzarella Cheese part skim milk; 24 slices hormel turkey pepperoni; basil oregano garlic salt to taste; 1/2 cup red onion

Minutes to Prepare: 15
Minutes to Cook: 50

Number of Servings: 12

Ingredients

1 1/2 lbs Ground beef, extra lean, (96/4%)8 oz Lasanga Noodles2 cups Eggplant peeled & sliced1/4 cup Progresso Bread Crumbs - Italian Style 1 egg4-8 oz cans Hunt's Tomato Sauce, no salt added, 1/2 cup Mozzarella Cheese, part skim milk, 24 slices hormel turkey pepperonibasil, oregano, garlic salt to taste1/2 cup red onion

Directions

Cook tomato sauce and add spices. Crack egg and dip eggplant in egg then progresso crumbs and bake on greased cookie sheet for 15 minutes at 350. Cook meat and onion together, boil noodles, Layer ingredients, one row noodles, one row eggplant in 9X12 baking dish. Place 24 slices of turkey pepperoni along top and cook 35 minutes at 350

Serving Size:�12 - 3x3 inch pieces

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 306.3
Total Fat: 14.2 g
Cholesterol: 71.7 mg
Sodium: 517.0 mg
Total Carbs: 23.3 g
Dietary Fiber: 3.0 g
Protein: 21.6 g

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