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Eggplant Lasagna
Lasagna favorite with eggplant instead of pasta layers. Still tasty, still filling, still hits the spot.
Ingredients
- 3 Tbsp. olive oil
- 1/2 red onion diced - (FODMAP)
- 2 Tbsp. garlic clove(s) minced - (FODMAP)
- 1 lb. ground beef
- 28 oz. diced tomatoes drained
- 6 oz. tomato paste
- 8 oz. tomato sauce
- 2 C. spinach washed, stems removed, chopped
- 1 Tbsp. basil
- 1 Tbsp. oregano
- 1 tsp. black pepper
- 16 oz. ricotta cheese - (FODMAP)
- 1 egg(s)
- 1/2 C. parmesan cheese shredded
- 1 Tbsp. parsley
- 1 1/2 C. mozzarella cheese shreddd
- 1 Lg. eggplant peeled and sliced 1/4" thick
Instructions
- Preheat oven to 375 degrees.
- In large skillet heat oil, sauté onion and garlic 1 minute. Add ground beef and cook until browned.
- Add tomatoes, tomato paste, tomato sauce, spices (except parsley), and spinach. Let simmer.
- In a small bowl, mix ricotta, egg, ½ cup parmesan cheese, and 1 T parsley; set aside. Slice eggplant.
- Layering in a greased baking dish place eggplant, beef mixture, then ricotta mixture, cover with mozzarella cheese, repeat until dish is full.
- Bake at 375 degrees for 45 minutes.
Nutrition
Serving: 8ozCalories: 426kcalCarbohydrates: 13gProtein: 27gFat: 30gSaturated Fat: 14gSodium: 506mgFiber: 2gSugar: 4g
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