Eggplant Lasagna
Adapted from Hungry GirlServes 4
Ingredients
- 1 large eggplant, ends removed
- 8 oz raw ground beef
- 1 13/4 cups spaghetti sauce
- 1 cup ricotta cheese
- 4 sheets oven ready lasagna noodle
- 4 oz mozzarella
- 1 tsp garlic powder, divided
- 3/4 tsp onion powder, divided
- 1/2 tsp italian seasoning
- 1/4 tsp each salt and pepper
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet and an 8×8 baking dish with non stick spray.
- Cut eggplant lengthwise into 9 1/4-1/2 inch slices. Sprinkle with 1/2 tsp each garlic and onion powder. Place on baking sheet and bake for 10 minutes. Flip after 10 minutes and bake until lightly browned and softened, about 10 more minutes.
- Meanwhile, bring a large skillet sprayed with non stick spray to medium high heat. Add beef, Italian seasoning, 1/4 tsp garlic powder, salt, pepper and remaining 1/4 tsp onion powder. Cook and crumble for about 5 minutes, until fully cooked. Remove from heat, drain and mix in 1 cup marinara sauce.
- In a medium bowl, mix ricotta with remaining 1/4 tsp garlic powder.
- Blot eggplant dry. In the baking dish, place about 1/4 cup marinara over the bottom. Evenly layer 1/3 of the eggplant, half of the seasoned ricotta, 2 lasagna sheets (broken into pieces to cover more area) and 1/3 cup of the meat mixture. Repeat layers 2 times. On top of last layer of eggplant, spread 1/4-1/2 cup more marinara sauce. Top with mozzarella.
- Cover with foil and bake for 30 minutes. Uncover and bake until lasagna sheets are cooked through and cheese has lightly browned, about 8 minutes more.
- Let cool 10 minutes. Cut into 4 equal pieces.