Lasagna with eggplant

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Lasagna with eggplant calories by ingredient


Introduction

Instead of using lasanga noodles layer in baked eggplant. Instead of using lasanga noodles layer in baked eggplant.
Number of Servings: 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

Tips

Can add green peppers or other veggies. To save on calories you can switch the meat to ground turkey.


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