Eggplant Lasagna
Calories
300
kcalTotal time
0
minutesThis recipe is very versatile and can be made with sliced eggplant, zucchini, or yellow squash! You can make a traditional-style lasagna, or individual roll-ups or even muffins!
Ingredients
1 – 1 1/2 lbs. extra lean ground beef
3 toes garlic, chopped
1/2 onion, chopped
1 Jar Sal & Judy’s Heart Smart Sauce
6 oz. tomato paste
2 tbsp. chopped fresh basil
1/4 tsp. freshly ground black pepper
4 medium zucchini, sliced 1/8″ thick
2 egg whites
1/2 tsp. reduced fat cottage cheese
1 tsp. Sal & Judy’s Italian Seasoning
1/2 tsp. Sal & Judy’s Creole Seasoning
2 tbsp. part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Directions
- In a medium sauce pan, brown the meat. Remove any excess fat, by straining in a colander. In the same pan, saute garlic and onion for about 2 minutes. Be careful not to let the garlic burn. Return the meat to the pan, add the tomato sauce, tomato paste, basil, and pepper. Cover and simmer on low for 30-40 minutes.
- Preheat a grill pan. Slice the zucchini into thin slices to resemble lasagna noodles. Grill the zucchini on both sides until there are some nice grill marks on each side (about a minute or so. This helps to remove any moisture in the zucchini so the lasagna isn’t too watery).
- Preheat the oven to 350 degrees. In a medium bowl, combine the egg whites, cottage cheese, pepper, and Italian and Creole seasonings.
- Spray your 9×13 baking dish with non-stick spray. In the bottom of the pan, spread around a little bit of the meat sauce. Then place a layer of the zucchini on top. Spread a thin layer of the cheese mixture onto the zucchini layer. Repeat with meat sauce, zucchini, and cheese mixture for an additional layer. Sprinkle the mozzarella and Parmesan cheese evenly over the whole dish.
- Bake for 30-45 minutes and let stand for about 5-10 minutes before serving.
Notes
- sodium 719 milligrams | protein 35 grams | sugar 15 grams | fat 7 grams | saturated fat 7 grams | carbohydrates 25 grams | fiber 9 grams
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