No Noddle Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 380.9
- Total Fat: 14.9 g
- Cholesterol: 110.1 mg
- Sodium: 1,137.9 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.7 g
- Protein: 33.0 g
View full nutritional breakdown of No Noddle Eggplant Lasagna calories by ingredient
Introduction
A great option for those choosing a low carb lifestyle. Works good with ground turkey or chicken A great option for those choosing a low carb lifestyle. Works good with ground turkey or chickenNumber of Servings: 12
Ingredients
-
Mock Noodles
2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
olive oil cooking spray
salt and pepper
Meat Sauce
1 1/2 lbs ground sirloin
1 tablespoon olive oil
1 tablespoon garlic powder
2 tablespoons italian seasoning
1 teaspoon red pepper flakes (optional)
salt and pepper
3 cups tomato sauce
Cheese Mixture
3 cups low-fat ricotta cheese
3 eggs
3 cups shredded lowfat cheese
3/4 cup parmesan cheese
Directions
Directions
Preheat oven to 425 degrees
Spray cookie sheet, arrange eggplant slices and season with salt and pepper
Cook slices 5 minutes on each side
Lower oven temp to 375
Brown meat on medium-high in olive oil and drain
Add to pan meat, spices and sauce (reserve ¼ cup for layering)
Simmer on for 10 minutes
Blend ricotta and egg mixture
Spray all of 9” x 13” pan with cooking spray
Spread 1/3 of meat sauce in bottom
Layer ½ eggplant slices, ½ ricotta mixture, 1/3 shredded cheese and 1/4 parmesan
Repeat: 1/3 of meat sauce, ½ eggplant slices, ½ ricotta mixture, 1/3 shredded cheese and 1/4 parmesan
Add last layer of sauce, shredded cheese and 1/4 parmesan on top
Cover with foil and bake at 375 degrees for 1 hour
Remove foil and bake or broil another 5-10 minutes until cheese is browned
Let it rest 10 minutes before slicing, then dig in!
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ANTHEA1981.
Preheat oven to 425 degrees
Spray cookie sheet, arrange eggplant slices and season with salt and pepper
Cook slices 5 minutes on each side
Lower oven temp to 375
Brown meat on medium-high in olive oil and drain
Add to pan meat, spices and sauce (reserve ¼ cup for layering)
Simmer on for 10 minutes
Blend ricotta and egg mixture
Spray all of 9” x 13” pan with cooking spray
Spread 1/3 of meat sauce in bottom
Layer ½ eggplant slices, ½ ricotta mixture, 1/3 shredded cheese and 1/4 parmesan
Repeat: 1/3 of meat sauce, ½ eggplant slices, ½ ricotta mixture, 1/3 shredded cheese and 1/4 parmesan
Add last layer of sauce, shredded cheese and 1/4 parmesan on top
Cover with foil and bake at 375 degrees for 1 hour
Remove foil and bake or broil another 5-10 minutes until cheese is browned
Let it rest 10 minutes before slicing, then dig in!
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user ANTHEA1981.