Jorge’s Pasta-less Eggplant Lasagna

May 09, 2023May 9, 20230 9
Jorge's Pasta-less Eggplant Lasagna with Ricotta and Feta Cheese
in Main

Prep

25 min

Cook

1 hr 5 min

Ready In

1 hr 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large eggplant , peeled and sliced into 1/3-inch strips
1 pound ground beef
1/2 cup olive oil
1 teaspoon Italian seasoning , or to taste
1 package grated Parmesan cheese , divided
1 container ricotta cheese
1 egg
1 jar spaghetti sauce
1 can diced tomatoes
2 tablespoons ketchup
1 container feta cheese
8 ounces frozen chopped spinach , thawed and drained

Nutrision Information

Servings Per Recipe
8
Calories
499
Sugar
11g
Fat
34g
If you're looking for a low-carb alternative to traditional pasta-based lasagna, Jorge's Pasta-less Eggplant Lasagna is the perfect dish for you. This recipe uses thinly sliced eggplant as a substitute for pasta, layered with a delicious meat sauce, spinach, and a blend of ricotta and feta cheese. The result is a hearty and flavorful lasagna that is sure to please even the pickiest of eaters. This dish is perfect for a family dinner or for meal prep, as it can be easily reheated for lunch the next day. Pair it with a simple green salad for a complete and satisfying meal.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian seasoning; cook and stir until beef is browned and crumbly, 5-7 minutes.
3.Mix in diced tomatoes, ketchup, and spaghetti sauce. Simmer on low heat for 15 minutes.
4.In a separate bowl, combine ricotta cheese, feta cheese, and egg. Mix well.
5.In a greased 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Spread half of the meat mixture on top of the eggplant. Layer all of the spinach on top of the meat mixture. Spoon half of the cheese mixture over the top of the spinach. Repeat with another layer of eggplant, meat mixture, and cheese mixture.
6.Top with grated Parmesan cheese.
7.Cover with foil and bake for 50-60 minutes until the eggplant is tender. Remove foil and bake for an additional 10-15 minutes until the cheese is golden brown.

PROS

This eggplant lasagna is a delicious low-carb alternative to traditional pasta-based lasagna.
The use of ground beef and cheese makes this dish high in protein, and the spinach provides a healthy dose of vitamins and minerals.
Plus, it’s gluten-free!

CONS

While this dish is relatively healthy, it is high in calories and fat due to the cheese and ground beef.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Eggplants are a great source of dietary fiber, which can help with digestion and weight management. They are also a good source of vitamins and minerals such as potassium, magnesium, and vitamin C. Ricotta cheese is a good source of calcium and protein, while spinach is a great source of vitamin K and iron.

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