Pasta-less Eggplant Lasagna
- prep time 0 min
- total time 0 min
- serves 0
For those of you dieting, or allergic to most pasta, this dish
is for you…there are no pasta noodles, just layers of eggplant,
sauce and cheese.
Prep time: 20 minutes
Broil time: 5 minutes
Bake time: 40 minutes
Serves 4 -6 (with a salad)
Directions for: Pasta-less Eggplant Lasagna
1 large eggplant, very thinly sliced – think Paper!
Tbsp olive oil
1 large onion, chopped
1- 1½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, minced
1 package Italian Veggie Ground Round
cup Tomato sauce
cup ricotta cheese
cup fresh basil, coarsely chopped
2-2½ cups low fat Mozzarella cheese, grated
cup Parmesan cheese, grated
1. In a large skillet over medium high heat, brown the onions,
garlic and Italian ground round. Sauté until the onions are
translucent and the ground round is cooked through (about 5
minutes or so).
2. In the meantime, baste the eggplant slices with olive oil
and broil until they are brown around the edges and soft in the
center (about 2-3 minutes per side). Remove from oven.
3. Lower the heat to 350°F/180°C
4. Layer the “lasagna” in an ovenproof dish as follows:
5. Bake for 30-40 minutes. The top will be golden and it will
be bubbling around the edges.
Serve with salad.
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