Dinner: Eggplant Lasagna II
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.
Reviews
Add a review for Eggplant Lasagna II
Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 422 | ||
| Fat 16.13 | ||
| Carbohydrate 30.7 | ||
| Protein 39.18 | ||
