Eggplant Lasagna

Name: Eggplant Lasagna Recipe
Yield: 6
Ingredients: 1 eggplant sliced and boiled til soft; 1 cup shredded Mozzarella skim milk; 1 lbs 93% lean ground beef; 1 can stewed tomatoes chopped; 1 tablespoon garlic minced; 2.5 cups chopped onions; 1 cup chopped bell peppers; 1 cup thinly sliced celery; 1 tsp Basil; 1 tsp oregano; 1 tsp rosemary; 1 tsp thyme; 3 Tbsp olive oil; salt and pepper to taste; 1 cup of water; Bechamel Sauce; 2 Tbsp butter; 2 Tbsp 100% Stone Ground whole wheat flour; 1 c. 2% milk; 1 c. grated mozarella cheese

Number of Servings: 6

Ingredients

1 eggplant, sliced and boiled til soft1 cup shredded Mozzarella skim milk1 lbs 93% lean ground beef1 can stewed tomatoes chopped1 tablespoon garlic minced2.5 cups chopped onions1 cup chopped bell peppers1 cup thinly sliced celery1 tsp Basil1 tsp oregano1 tsp rosemary1 tsp thyme3 Tbsp olive oilsalt and pepper to taste1 cup of waterBechamel Sauce2 Tbsp butter2 Tbsp 100% Stone Ground whole wheat flour1 c. 2% milk1 c. grated mozarella cheese

Directions

Brown the beef and set aside.
Soften onions, celery, bell peppers, in the olive oil
Add the garlic, tomatoes, parsley and seasonings.
Cook until bubbling.
Add the water. Add back the beef.
Simmer for 2 hours.
15 min before the sauce is done, make the Bechamel Sauce
Melt Butter
Add flour, and stir.
Add the milk/cream mixture and continuing heating while stirring to blend.
Remove from heat when warm and stir until blended.
Add 1 cup of the mozarella. Stir well.

Using a cooking dish, layer the eggplant, and meat sauce, bechamel sauce, meat sauce then top with the other cup of mozarella.

Bake at 350F for 30-45 minutes

Number of Servings: 6

Recipe submitted by SparkPeople user HEALTHNUT0305.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving