Light Eggplant Lasagna with Beef Recipe

Ingredients:

• 1 large eggplant
• 1 lb ground beef
• 1 can crushed tomatoes (28 oz)
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375 degrees F.
2. Cut the eggplant into thin slices, about 1/4 inch thickness.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and crumbled, about 10 minutes.
5. Add the crushed tomatoes, dried basil, salt, and black pepper to the skillet and stir well.
6. Reduce heat and simmer for about 15 minutes.
7. In a small bowl, mix the ricotta cheese and grated parmesan cheese together.
8. Spread a thin layer of the meat sauce onto the bottom of a 9×13 inch baking dish.
9. Add a layer of eggplant slices on top of the meat sauce.
10. Add a layer of the ricotta cheese mixture on top of the eggplant slices.
11. Repeat layers, ending with a layer of the meat sauce.
12. Sprinkle the shredded mozzarella cheese evenly over the top layer of the lasagna.
13. Cover the baking dish with foil and bake for 30 minutes.
14. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
15. Let the lasagna cool for a few minutes before serving.

Serving Suggestions:

Serve the light eggplant lasagna with beef with a simple side salad or garlic bread. Enjoy!

Verdict:

This light eggplant lasagna with beef is a delicious, healthier alternative to traditional lasagna. The combination of eggplant, beef, tomato sauce, and cheese is a match made in heaven. It’s low-carb, gluten-free and has fewer calories than a traditional lasagna. It’s perfect for anyone who wants to indulge in a comforting classic without the guilt that often comes with it.