Eggplant Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant sliced and layered instead of pasta with a seasoned ground beef ragù, ricotta, spinach, and mozzarella. It's a lower-carb take on traditional lasagna that freezes well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 eggplants ((sliced 1/4- 1/3 inch thick))
- spray oil (s & p)
- salt & pepper
- 1 tablespoon olive oil
- 1 onion ((diced))
- 2 cloves garlic ((minced))
- 1 lb lean ground beef
- 1 teaspoon oregano
- 1/4 teaspoon fennel seeds ((crushed double it if you love fennel!))
- 1/4 teaspoon salt
- 22 oz jar of pasta sauce ((650 mL; use low carb if you are keto))
- 17 oz light ricotta ((500 g; any extra liquid discarded))
- 1 egg
- 2 cups loosely packed spinach ((chopped))
- 2 cups shredded mozzarella cheese
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 964mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 356mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 964MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.