Beef - Eggplant Lasagna
- Number of Servings: 4
Ingredients
2 eggplant, peeled (yield from 1 Eggplant, fresh 4 tbsp Extra Virgin Olive Oil (was probably more).5 cup, chopped Onions, raw 2 clove Garlic 2 tbsp Basil 12 oz Ground Beef 85% Save-A-Lot 8 oz Mozzarella Cheese, whole milk 1 cup Ricotta Cheese, whole milk 13 serving tutturosso crushed tomatoes with basil, 28 oz can, 1/4 c serving
Saute the meat, onions and garlic, then till meat is has barely any pink and onions are tender. Add tomatoes and spices. Simmer on low for a while, you will want this sauce very thick as eggplant has moisture and unless you are sweating them before, having little water in the sauce helps.
Then peel and thinly slice the eggplant, they will be the noodle -like layers. Fry each piece in a tiny amount of oil in a pan, I just keep brushing it on and adding more pieces, down allow to burn.
When Pieces are done, assembly the lasagna in a caserole dish. Meat Sauce - Eggplant - Ricotta - Mozzarella - Meat Sauce ....repeat.
Bake at 350 for 45 minimum, but 60 if you can.
Serving Size: divide into 4
Then peel and thinly slice the eggplant, they will be the noodle -like layers. Fry each piece in a tiny amount of oil in a pan, I just keep brushing it on and adding more pieces, down allow to burn.
When Pieces are done, assembly the lasagna in a caserole dish. Meat Sauce - Eggplant - Ricotta - Mozzarella - Meat Sauce ....repeat.
Bake at 350 for 45 minimum, but 60 if you can.
Serving Size: divide into 4
Nutritional Info Amount Per Serving
- Calories: 704.3
- Total Fat: 47.1 g
- Cholesterol: 128.7 mg
- Sodium: 1,153.7 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 6.2 g
- Protein: 38.7 g
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