Name: Pasta-less Eggplant Lasagna
Ingredients: 1 large eggplant, very thinly sliced – think Paper!; 2 Tbsp olive oil; 1 large onion, chopped; 1- 1½ cups cremini mushrooms, coarsely chopped; 4 cloves garlic, minced; 1 package Italian Veggie Ground Round; 3 cup Tomato sauce; 1 ½ cup ricotta cheese; ¾ cup fresh basil, coarsely chopped; 2-2½ cups low fat Mozzarella cheese, grated; ½ cup Parmesan cheese, grated

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)

Ingredients

large eggplant, very thinly sliced – think Paper!

Tbsp olive oil

large onion, chopped

1- 1½

cups cremini mushrooms, coarsely chopped

cloves garlic, minced

package Italian Veggie Ground Round

cup Tomato sauce

1 ½

cup ricotta cheese

cup fresh basil, coarsely chopped

2-2½

cups low fat Mozzarella cheese, grated

cup Parmesan cheese, grated

Ingredient Substitution Guide

Directions

Step 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).

Step 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.

Step 3

Lower the heat to 350°F/180°C

Step 4

Layer the “lasagna” in an ovenproof dish as follows:

Step 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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Pasta-less Eggplant Lasagna

Ingredients

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