Beef / Pork

Lasagna [lower carb and/or vegetarian style] is for Dinner.

Lasagna [lower carb and/or vegetarian style] takes 20 minutes to prepare.

Lasagna [lower carb and/or vegetarian style] takes 60 minutes to cook.

Lasagna [lower carb and/or vegetarian style] makes 18 servings.

The ingredients for Lasagna [lower carb and/or vegetarian style] are:

1.5 lbs extra lean ground beef [browned & drained]
2- 16 oz jars of your favorite spaghetti sauce [I like Bertolli] or 32 oz of your own sauce
8 lasagna noodles [cooked al dente]
2- 15 oz containers reduced fat ricotta cheese
2 large eggs
salt & pepper to taste
2 Tbls parsley
12-16 oz piece of mozzarella cheese [reduced fat will save some calories, but I prefer fresh mozzarella]
1/2c grated parmesan cheese
1 medium size eggplant [peeled & sliced length-wise]

Here is how you make Lasagna [lower carb and/or vegetarian style]:

Preheat oven to 350 degreesCook lasagna noodles as directed, drain, set asideBrown ground beef, drain, mix into sauce, set asideMix ricotta cheese, eggs, parsley, salt & pepper in a bowl, set asideGrate mozzarella cheese, set asidePeel eggplant, slice off both ends, and cut length-wise into 1/4 inch thick slices & [you guessed it] set asideSpray 9" x 13" baking dish [I prefer glass] with non-stick cooking spray & spread a small amount of meat/sauce mixture over the bottomArrange prepared ingredients in 'assembly-line' fashion and layer as follows:1) arrange 4 of the pasta noodles to cover the bottom of the dish in a single layer2) spread thin layer of ricotta mixture over pasta 3) spread a layer of meat/sauce4) sprinkle lightly with parmesan cheese5) sprinkle generously with mozzarella cheese6) arrange eggplant slices in same manner as pasta noodles7) spread thin layer of ricotta mixture over the eggplant 8) spread a layer of meat/sauce9) sprinkle lightly with parmesan cheese10) sprinkle generously with mozzarella cheese** Repeat steps 6 thru 10 [I repeat 2 more times]11) arrange remaining 4 pasta noodles as start of the final layer12) spread remaining ricotta mixture over pasta 13) spread remaining meat/sauce14) sprinkle remaining parmesan cheese15) sprinkle remaining mozzarella cheesePlace baking dish on a double-size cookie sheet [to catch spillage]Cover tightly with foil & bake 45 to 90 minutes [depending on how many layers] or until eggplant is tenderRemove foil and bake additional 10 minutes, or until cheese is golden brownRemove from oven & let stand 15 to 20 minutes before cutting [there may be excess juices from the eggplant, once I cut it & remove the first piece, I tilt the pan slightly & remove the liquid with a baster]Makes 18 2" x 3" servingsNumber of Servings: 18Recipe submitted by SparkPeople user MAINSTREETGYM.

The nutritional information for Lasagna [lower carb and/or vegetarian style] is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 257.9

• Total Fat: 11.7 g
• Cholesterol: 83.3 mg
• Sodium: 465.1 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 2.0 g
• Protein: 19.3 g

Lasagna [lower carb and/or vegetarian style] is Italian cuisine.

The dietary needs meet for Lasagna [lower carb and/or vegetarian style] is Low Carb