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