Eggplant Lasagna

So…what do you do when your eggplant plant in the garden is producing WAY more than what you had anticipated? You develop NEW recipes!

We love lasagna. There’s just something about a hearty casserole topped with cheese that brings everyone to the table. So when I had the issues of excessive eggplant, I decided to swap out the traditional lasagna noodles for eggplant and see what would happen!  THIS happened!

While we enjoyed this lasagna, it’s not our favorite eggplant recipe (which would be eggplant casserole). But it’s a great way to enjoy lasagna without the added carbs of pasta. (Here’s another low-carb lasagna recipe using spaghetti squash)

Note: This recipe uses foods from the Portion Fix food lists, so it would be “portion fix approved”. However, I do not have the science to defend the container counts. I simply measured using the containers and made my best estimate. This is NOT a Fixate recipe. It does, however fit the 2B Mindset plate-it method.

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

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Eggplant Lasagna

Servings: 4-6
Portion Fix Container Count (estimated): 1 Green, 1 Red, ½ blue

Ingredients:
2 large eggplant, sliced ¼” thick (long or circular)
1 pound ground beef or turkey
1 jar marinara, no sugar added (here’s my homemade recipe)
1 teaspoon Italian seasoning
1 egg
1 cup fresh spinach, chopped
15 oz. ricotta cheese or cottage cheese
2 tbsp parmesan cheese, shredded
1 cup mozzarella, shredded
Salt and freshly ground pepper, to taste
1 ingredients

Directions:

  1. Preheat the oven to 400°F and line a baking sheet with foil. Brush both sides of each slice of eggplant with olive oil and season with salt and pepper. Bake for about 6-7 minutes, then flip over and cook the other side for another 5.
     

  2. Cook the ground beef/turkey in a large skillet over medium-high heat, breaking it up into pieces as it cooks. Drain the fat, then stir in the marinara and Italian seasoning. 

  3. In a bowl, combine the egg, spinach, ricotta and parmesan. Mix well.
     

  4. Spread ⅓ of the sauce in an even layer in the bottom of an 9×13” baking dish.7 layer 1
  5. Layer half of the eggplant slices.
    8 layer 2
  6. Then spread out half of the ricotta mixture over the top.
    9 layer 3
  7. Repeat with the sauce, remaining eggplant, and ricotta mixture, then finish with the final ⅓ of the sauce and mozzarella.
    10 layered
  8. Cover with foil and bake for about 30 minutes. Remove the foil and broil on high for about 5 minutes, or until the cheese is bubbling and starting to brown. 

  9. Allow to sit for about 10 minutes before serving.
    13 plated

Eggplant Lasagna

  • Servings: 6
  • Difficulty: easy
  • Print

A fun, clean, easy alternative to lasagna that is low carb and veggie heavy. Portion Fix Container Count included. 2B Mindset friendly.


Portion Fix Container Count: 1 Green, 1 Red, ½ blue

Ingredients

  • 2 large eggplant, sliced ¼” thick (long or circular)
  • 1 pound ground beef or turkey
  • 1 jar marinara, no sugar added (homemade is best)
  • 1 teaspoon Italian seasoning
  • 1 egg
  • 1 cup fresh spinach, chopped
  • 15 oz. ricotta cheese or cottage cheese
  • 2 tbsp parmesan cheese, shredded
  • 1 cup mozzarella, shredded
  • Salt and freshly ground pepper, to taste

Directions

  1. Preheat the oven to 400°F and line a baking sheet with foil. Brush both sides of each slice of eggplant with olive oil and season with salt and pepper. Bake for about 6-7 minutes, then flip over and cook the other side for another 5.
  2. Cook the ground beef/turkey in a large skillet over medium-high heat, breaking it up into pieces as it cooks. Drain the fat.
  3. Then stir in the marinara and Italian seasoning.
  4. In a bowl, combine the egg, spinach, ricotta and parmesan. Mix well.
  5. Spread ⅓ of the sauce in an even layer in the bottom of an 9×13” baking dish.
  6. Layer half of the eggplant slices.
  7. Then spread out half of the ricotta mixture over the top.
  8. Repeat with the sauce, remaining eggplant, and ricotta mixture, then finish with the final ⅓ of the sauce and mozzarella.
  9. Cover with foil and bake for about 30 minutes. Remove the foil and broil on high for about 5 minutes, or until the cheese is bubbling and starting to brown.
  10. Allow to sit for about 10 minutes before serving.

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