Eggplant lasagna Recipe

Name: Eggplant lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb bulk sausage; 1 1/3 lb ground meat; 28 oz diced tomatoes; 28 oz tomato sauce; 4 cup colby jack cheddar cheese, shredded; 4 medium aubergine/ eggplants; 15 ricotta cheese, I used Polly-O brand it has lowest in carbs.; 1 cup grated parmesan cheese; 12 oz tomato paste; 1 large red onion chopped; 1 1/2 tsp kosher salt; 1/4 cup olive oil; 1 tbsp granulated garlic powder; 1 tsp basil; 1 tbsp chopped parsley; 1 1/2 tsp summer savory; 1 tsp whole leaf oregano; 1 tsp salt; 2 1/4 tbsp sweetener, sugar, splenda, stevia and so on; 1/4 cup sweet basil; 1/2 cup chopped parsley; 1 1/2 tbsp pine nuts; 1/4 tsp kosher salt; 1/4 cup grated parmesan cheese; 1/4 tsp ground black pepper; 1/4 cup olive oil, extra virgin

Servings: persons

1/2 lb bulk sausage
1 1/3 lb ground meat
28 oz diced tomatoes
28 oz tomato sauce
4 cup colby jack cheddar cheese, shredded
4 medium aubergine/ eggplants
15 ricotta cheese, I used Polly-O brand it has lowest in carbs.
1 cup grated parmesan cheese
12 oz tomato paste
1 large red onion chopped
1 1/2 tsp kosher salt
1/4 cup olive oil
1 tbsp granulated garlic powder
1 tsp basil
1 tbsp chopped parsley
1 1/2 tsp summer savory
1 tsp whole leaf oregano
1 tsp salt
2 1/4 tbsp sweetener, sugar, splenda, stevia and so on
1/4 cup sweet basil
1/2 cup chopped parsley
1 1/2 tbsp pine nuts
1/4 tsp kosher salt
1/4 cup grated parmesan cheese
1/4 tsp ground black pepper
1/4 cup olive oil, extra virgin

1
In a dry pan toast the pine nuts don't burn them.
2
Mix all the ingredients except olive oil into a blender and blend till coarse add olive oil a bit at a time.
3
blend till chunky smooth.
4
Set aside.
5
Preheat oven 400 Fahrenheit.
6
Peel the aubergines.
7
Slice thinly olive oil to both sides of each slice lightly sprinkle with kosher salt.
8
Put on a pan, With nonstick spray roast for 20 minutes or till tender.
9
Brown the sausage and meat add onions.
10
Drain off any excessive drippings from meat.
11
Add seasonings and diced tomatoes to meat.
12
Add tomato sauce.
13
Add tomato paste to thicken.
14
Let simmer 10 minutes.
15
In a deep dish or spring form pan layer sides and bottom with roasted eggplant slices.
16
Add a layer of meat sauce.
17
Add 15 ounces ricotta cheese.
18
Add layer of pesto.
19
Add a layer of eggplant slices.
20
Add half of parmesan cheese.
21
Then 2 cups of cheddar cheese.
22
Add a layer of meat sauce then eggplant.
23
Add parmesan cheese and cheddar cheese.
24
Bake 35-40 minutes.
25
Let rest 15.
26
Serve, hope you enjoy!

2574

kcal

Calories

204

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 lb bulk sausage, 1 1/3 lb ground meat, 28 oz diced tomatoes, 28 oz tomato sauce, and more.

Yes, Eggplant lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant lasagna

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