Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 502.0
- Total Fat: 34.2 g
- Cholesterol: 117.8 mg
- Sodium: 336.0 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 5.3 g
- Protein: 28.3 g
View full nutritional breakdown of Eggplant Lasagna calories by ingredient
Introduction
The best Lasagna I've ever had. 2 grams of sugar per serving. The best Lasagna I've ever had. 2 grams of sugar per serving.Number of Servings: 6
Ingredients
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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
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.
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.