Eggplant Lasagna with Beef filling
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 380.5
- Total Fat: 20.6 g
- Cholesterol: 83.0 mg
- Sodium: 289.2 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.7 g
- Protein: 26.7 g
View full nutritional breakdown of Eggplant Lasagna with Beef filling calories by ingredient
Introduction
Like a traditional Lasagna but using grilled eggplant as the noodles. Low Carb friendly. Like a traditional Lasagna but using grilled eggplant as the noodles. Low Carb friendly.Number of Servings: 12
Ingredients
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500 grams Ground beef, extra lean (15% fat) pan broiled
2 tins plumTomatoes (400g) (by MADOPTIMIST)
1.5 tbsp Butter, salted
305 gram(s) zucchini, grated
600 gram(s) (morrisons) savers cottage cheese (by RITSON71)
3 medium Egg, fresh, whole, raw
50 grams grated red Leicester cheese ( or cheese of your choice, cheddar and mozzarella also work well
250 grams Mild White Cheddar (or mozzarella)
2 small Onions, raw
2 tbsp Extra Virgin Olive Oil
1 tsp Garlic powder
500 grams Eggplant, fresh
Directions
1. Slice Eggplant lengthways in 1/4 inch thick slices, salt and leave for half an hour. When half an hour up, blot with paper towel to remove liquid and arrange on a baking tray. Brush with olive oil and season with salt and pepper. Bake in a 375 degree oven for 5 minutes. Set aside until ready to assemble lasagne.
2.Slice two small onions and fry in 1 to 1.5 tbsp butter. When soft add 2 tins of chopped plum tomatoes with their juice. Add garlic powder and Italian seasoning together with grated zuchini and reduce down until fairly thick. About 20 to 30 minutes. This needs to be very thick or the lasagne will be watery.
2. Brown the beef in a pan and add to the sauce as it is reducing.
3. While the sauce is cooking mix together the cottage cheese, eggs and 50 grams of cheese.
4. When the sauce is ready, oil the bottom of a glass dish and layer the eggplant to cover the bottom of the dish.
5. Spoon 1/2 the beef/tomato sauce on top of the eggplant followed by about 1/2 of the cottage cheese mixture. Sprinkle some of the grated mild cheddar on top. Repeat - Eggplant slices, beef/tomato sauce, cottage cheese and finally top with the rest of the cheddar cheese - there should be a good topping of the cheese so it covers the cottage cheese entirely.
6. Bake in a 375 degree (GM5) oven for 1 hour - cover with foil when it goes in and uncover for the last 15 minutes or so. I cooked mine in a gas oven and so put in uncovered and then covered the edges that were browning about half way through with foil on the edges and it came out perfectly.
Note: The cottage cheese mixture may look too runny but as it cooks the egg binds and it does not come out watery. The key is salting the eggplant to remove a lot of the moisture before grilling and making sure that the sauce has been reduced and is as thick as possible.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WIMBLEDONMIN.
2.Slice two small onions and fry in 1 to 1.5 tbsp butter. When soft add 2 tins of chopped plum tomatoes with their juice. Add garlic powder and Italian seasoning together with grated zuchini and reduce down until fairly thick. About 20 to 30 minutes. This needs to be very thick or the lasagne will be watery.
2. Brown the beef in a pan and add to the sauce as it is reducing.
3. While the sauce is cooking mix together the cottage cheese, eggs and 50 grams of cheese.
4. When the sauce is ready, oil the bottom of a glass dish and layer the eggplant to cover the bottom of the dish.
5. Spoon 1/2 the beef/tomato sauce on top of the eggplant followed by about 1/2 of the cottage cheese mixture. Sprinkle some of the grated mild cheddar on top. Repeat - Eggplant slices, beef/tomato sauce, cottage cheese and finally top with the rest of the cheddar cheese - there should be a good topping of the cheese so it covers the cottage cheese entirely.
6. Bake in a 375 degree (GM5) oven for 1 hour - cover with foil when it goes in and uncover for the last 15 minutes or so. I cooked mine in a gas oven and so put in uncovered and then covered the edges that were browning about half way through with foil on the edges and it came out perfectly.
Note: The cottage cheese mixture may look too runny but as it cooks the egg binds and it does not come out watery. The key is salting the eggplant to remove a lot of the moisture before grilling and making sure that the sauce has been reduced and is as thick as possible.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user WIMBLEDONMIN.