Eggplant Meat Lasagna
Indulge in this hearty and flavorful Eggplant Meat Lasagna, a low-carb twist on a classic comfort food favorite. Layers of tender grilled eggplant take the place of traditional pasta, creating a gluten-free base that perfectly complements the rich, savory meat sauce made with a mouthwatering blend of ground beef, Italian sausage, and aromatic herbs. A luscious ricotta mixture, enhanced with Parmesan, parsley, and a touch of egg, adds a creamy, cheesy contrast, while a generous topping of golden, bubbly mozzarella seals the deal. This satisfying dinner option is perfect for family meals or special occasions and is packed with bold Italian flavors. Whether you're looking for a healthier lasagna alternative or simply want to savor a meal bursting with wholesome ingredients, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 large eggplant
- 1 pound ground beef
- 0.5 pound Italian sausage
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 28 ounces (1 can) crushed tomatoes
- 6 ounces (1 small can) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 cup, grated parmesan cheese
- 2 cups, shredded mozzarella cheese
- 1 large egg
- 2 tablespoons olive oil
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch thick slices. Lightly salt the slices and place them on a paper towel for 15 minutes to remove excess moisture. Pat them dry with a clean towel.
Heat a grill pan or large skillet over medium heat. Lightly brush the eggplant slices with olive oil and grill for 2-3 minutes per side until tender. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking the meat apart, until browned and cooked through. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until softened.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Reduce the heat to low and simmer the sauce for 15 minutes, stirring occasionally.
In a medium bowl, mix the ricotta cheese, grated parmesan cheese, egg, and chopped parsley until well combined.
Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish.
Layer the grilled eggplant slices over the sauce, followed by a layer of the ricotta mixture, a sprinkle of mozzarella cheese, and another layer of meat sauce. Repeat the layers until all ingredients have been used, finishing with a layer of mozzarella on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 89.5 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 776 mg | 60% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 6507 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
