By Michael Hochradel
Roasted Eggplant Lasagna
23 steps
Prep:45minCook:1h
This has been a crowd-pleaser of a recipe. One taster remarked that it was nice that an eggplant lasagna still had meat in it.
Updated at: Thu, 17 Aug 2023 03:15:07 GMT
Nutrition balance score
Good
Glycemic Index
26
Low
Glycemic Load
6
Low
Nutrition per serving
Calories530.1 kcal (27%)
Total Fat33.4 g (48%)
Carbs22.3 g (9%)
Sugars10.4 g (12%)
Protein36.9 g (74%)
Sodium990.7 mg (50%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Noodles
Ricotta Mixture
1egg
large
15 ozpart-skim ricotta cheese
½ cupgrated parmesan
3 clovesgarlic
minced, more to taste
black pepper
to taste
10 ozfrozen spinach
thawed
2 cupsshredded italian blend cheese
Sauce
1 x 32 ozTomato Basil pasta sauce
1 lbground beef
or meat of your choice
1red onion
small, diced, optional
1red bell pepper
diced, optional
1green bell pepper
diced, optional
Misc
Garnish
Instructions
Prep the Eggplant
Step 1
Cut off top and bottom of eggplant and slice into roughly 1/2 inch thick slices. You'll need enough to cover the bottom of a 9x13in baking dish twice.
Step 2
Salt both sides of each eggplant slice liberally to draw out the bitter liquid inside.
Step 3
Let stand for 20-30 minutes
Step 4
Preheat your oven to 400 degrees
Ricotta Mix
Step 5
Empty the spinach container into a towel and squeeze until as dry as you can make it.
Step 6
In a bowl, beat the egg.
Step 7
Add Ricotta, garlic, and black pepper and mix.
Step 8
Add the dried spinach and parmean and mix
Step 9
Add 1 cup of the shredded cheese and mix
Step 10
Cover and set aside
Sauce
Step 11
Brown and drain the meat.
Step 12
If you're adding the onion and bell pepper, add it to the pan to sweat
Step 13
Add the jar or Rao's and browned meat and heat to a simmer
Step 14
Reduce heat to low and allow to simmer on the stove, stirring occasionally.
Roast the Eggplant
Step 15
Rinse and dry the eggplant slices
Step 16
Brush with olive oil or lightly spray with olive oil spray
Step 17
Put on rack and roast for 20-25 minutes. Flip the slices and switch tray positions halfway through
Assembly
Step 18
Put a bit of sauce in the bottom of a 9x13 baking dish
Step 19
Layer Eggplant, ricotta, mozzarella, sauce. You'll get 2 layers
Step 20
Cover with remainder of shredded cheese and chiffonade of basil.
Step 21
You can add more parm on top, too, if you like
Baking
Step 22
Cover pan with foil and return to a rack in the middle of the oven for 20 minutes
Step 23
Remove the foil and bake an additional 20 minutes or until cheese is browned
Notes
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