Wow – this is DELICIOUS. I was hesitant to make this because of the eggplant (not a HUGE fan) but after taking the first bite, I was HOOKED. You couldn’t even taste it! This will be one of my go-to meals for sure and it is SO easy.
What you will need:
In a fairly large pot or wok, cook your beef on medium until done. Add in the onion and parsley and cook for an addition 2-3 minutes.
Pour in your low sugar tomato sauce and bring to a boil. Take it off the heat.
In a bowl, stir together your ricotta cheese and egg. Season with some salt and pepper.
Before you start putting your lasagna together, you’ll need to cut the eggplant in length wise slices about 1 inch thick.
In a greased casserole dish, scoop a tiny bit of your beef tomato mix and spread around.
Place a few of your eggplant slices on top of the meat as a new layer.
You’ll then want to scoop about half of the ricotta cheese mix and use that as the next layer.
Continue on in this order:
Bake at 350 for about 40 minutes. You can broil the lasagna for an additional 5 minutes for to make it crispy.
Once the lasagna is done, let it sit for about 15 minutes before serving.
Enjoy! This makes roughly 10 servings.
Nutritional Information per serving: