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lasagna with egg plant noodles

mary4361beth avatar
Recipe by
Mary Gelfond
@mary4361beth
Haymarket, VA

My family really likes this recipe, and they don't miss the noodles. It works very well for my low carb dieters. I use only a small amount of salt and pepper for cooking. You can make the following changes, if you'd like.
.....use a spaghetti sauce your family loves
.....add up to 5 oz of chopped spinach
.....use mozzarella cheese. I happen to prefer asiago.
NOTE: one thing I do not change is that I use no additive, organic ground beef, which is 7% fat.

read more
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For lasagna with egg plant noodles

  • 2 tsp
    extra virgin olive oil
  • 2 md
    egg plant
  • salt and pepper to taste
  • 2 lb
    lean ground beef
  • 1 jar
    marinara sauce (24 oz)
  • 3 oz
    fresh chopped baby spinach, long stems removed
  • 1 Tbsp
    extra virgin olive oil
  • 1 1/2 c
    shredded asiago cheese *
  • 1 md
    tomato, sliced

How To Make lasagna with egg plant noodles

  • 1
    ROAST EGGPLANT
    Preheat oven to 400 degrees
    Treat a 9"x13" glass pan/spray with canola spray
  • 2
    Cut off and discard eggplant ends. Peel. Cut eggplant in half, through center. Then cut in half, lengthwise. Cut slices 1/4" thick.
  • 3
    Line baking sheet(s) with parchment paper. Arrange eggplant slices. Brush tops with olive oil. Season with salt and pepper.
  • 4
    Bake 7 minutes, flip, and bake 7 additional minutes. (Watch closely, as thinner slicer will take less time. Also, every oven is different and temperatures may vary.)
  • 5
    Remove from oven and allow to cool, while prepping meat sauce.
  • 6
    MEAT SAUCE
    Coat bottom of non stick frying pan with olive oil. Add ground beef. Break apart as it browns. (about 5 min)
  • 7
    Add Marinara Sauce . Combine thoroughly with browned ground beef. Simmer over medium heat until sauce noticeably thickens. (about 5 additional minutes)
  • 8
    Add spinach. Combine thoroughly with meat sauce. Stir frequently. Remove from heat after spinach has wilted.
  • 9
    ASSEMBLE
    Arrange eggplant to cover the bottom of prepared baking dish. Cover with half of meat sauce. Sprinkle shredded cheese over sauce. Repeat layers: eggplant, sauce and cheese.
  • 10
    Slice tomato and lay on top to mark portions. Top with remaining cheese.
  • 11
    Bake at 350 degrees until lasagna is heated though and tomatoes are roasted. (about 20 minutes). Allow to rest for 10 minutes before serving.
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