Eggplant Lasagna II
Nutrition per Serving
422
Calories
39.18g
Protein
30.7g
Carbs
16.13g
Fat
Easy and extremely tasty eggplant lasagna with lean beef and ricotta cheese.
Ingredients
1 peeled eggplant
8 oz lean ground beef
1/2 cup ricotta cheese, part skim
1 oz mozzarella cheese, part skim
1 cup spaghetti sauce
Instructions
1. Cook beef until brown.
2. Add spaghetti sauce to meat.
3. Cut eggplant in slices.
4. Place one layer of eggplant then add meat mix and ricotta cheese.
5. Repeat layering.
6. On final layer top with mozzarella cheese.
7. Bake at 350 °F (175 °C) for 30 minutes.
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