Lasagna

Name: Lasagna
Cuisine: European, Italian, Mediterranean
Ingredients: ¾ package lasagna noodles; 454g extra lean ground beef; 2 teaspoons minced garlic; 796g (1 can) crushed tomatoes; 1 tablespoon dried minced onion; 2 teaspoon dried oregano; 2 teaspoon garlic powder; 2 teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes; 500g (1 container) ricotta; 2 cups shredded cheese; 2 cups frozen spinach, diced; 2 eggs; ⅔ cup grated Parmesan cheese; 2 teaspoons dried parsley; ½ teaspoon salt; ½ teaspoon pepper; ½ cup shredded cheese

7 steps

Updated at: Sat, 14 Sep 2024 01:18:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories536.2 kcal (27%)

Total Fat23.8 g (34%)

Carbs43.8 g (17%)

Sugars7.3 g (8%)

Protein38.9 g (78%)

Sodium1011.9 mg (51%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Prep

Step 1

Preheat the oven to 400°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.

Eggplant

Step 2

Arrange sliced eggplant in a single layer on parchment paper-lined sheet pans. Brush olive oil over both sides of all of the slices. Sprinkle salt and pepper over top.

Step 3

Roast the eggplant for 25 minutes, flipping halfway through. Remove from oven and reduce the oven temperature to 350°F.

Fillings

Step 4

In a large skillet over medium heat brown the ground beef. Once cooked through, add the garlic and pasta sauce. Simmer for 5 minutes.

Step 5

In a large bowl, mix together ricotta, frozen spinach, 2 cups cheese, eggs, ½ cup of grated Parmesan cheese, parsley, salt and ground black pepper.

Assembly & Baking

Step 6

Spread a thin layer of sauce on the bottom of the prepared baking dish. Cover with uncooked eggplant and top with cheese mixture then meat sauce. Repeat layers (eggplant, cheese, sauce, noodles, cheese, sauce) until you run out. Top with remaining shredded cheese and Parmesan.

Step 7

Bake at 350 degrees for 30 minutes.