Khristina's Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 390.9
- Total Fat: 26.2 g
- Cholesterol: 104.1 mg
- Sodium: 793.1 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.7 g
- Protein: 26.5 g
View full nutritional breakdown of Khristina's Eggplant Lasagna calories by ingredient
Introduction
Eggplant lasagna. Eggplant lasagna.Number of Servings: 12
Ingredients
-
5 link, 4/lb Italian Sausage, pork
6 cup, cubes Eggplant, fresh
16 oz Ground beef, lean
3.50 cup Great Value Diced Tomatoes (in Tomato juice)
3 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded
10 serving Cheese--Great Value Part Skim Ricotta Cheese--1/4 cp serv
Directions
Bake sliced, salted, and sprayed with olive oil Eggplant at 375 degrees for 14 minutes, flipping halfway.
Finely chop one bunch of cilantro and mix in with ricotta.
Make meat sauce by cooking ground beef and pork together. Add diced onion, cook til soft. Add crushed tomato. Season with Italian seasoning, garlic powder and onion powder to taste. Cook down 30 minutes stirring occasionally.
In glass pan put a layer of meat sauce, then Eggplant, ricotta, and then mozzarella. Repeat and then put small puddles of meat sauce on the very top of the last layer of mozzarella. Bake at 375 for 30 minutes.
Serving Size: Uses a 9x13 pan and 8x8 pan. Divide in to 16
Finely chop one bunch of cilantro and mix in with ricotta.
Make meat sauce by cooking ground beef and pork together. Add diced onion, cook til soft. Add crushed tomato. Season with Italian seasoning, garlic powder and onion powder to taste. Cook down 30 minutes stirring occasionally.
In glass pan put a layer of meat sauce, then Eggplant, ricotta, and then mozzarella. Repeat and then put small puddles of meat sauce on the very top of the last layer of mozzarella. Bake at 375 for 30 minutes.
Serving Size: Uses a 9x13 pan and 8x8 pan. Divide in to 16