Italian

Beef - Eggplant Lasagna is for Dinner.

Beef - Eggplant Lasagna takes several minutes to prepare.

Beef - Eggplant Lasagna takes several minutes to cook.

Beef - Eggplant Lasagna makes 4 servings.

The ingredients for Beef - Eggplant Lasagna are:

2 eggplant, peeled (yield from 1 Eggplant, fresh
4 tbsp Extra Virgin Olive Oil (was probably more)
.5 cup, chopped Onions, raw
2 clove Garlic
2 tbsp Basil
12 oz Ground Beef 85% Save-A-Lot
8 oz Mozzarella Cheese, whole milk
1 cup Ricotta Cheese, whole milk
13 serving tutturosso crushed tomatoes with basil, 28 oz can, 1/4 c serving

Here is how you make Beef - Eggplant Lasagna:

Saute the meat, onions and garlic, then till meat is has barely any pink and onions are tender. Add tomatoes and spices. Simmer on low for a while, you will want this sauce very thick as eggplant has moisture and unless you are sweating them before, having little water in the sauce helps.Then peel and thinly slice the eggplant, they will be the noodle -like layers. Fry each piece in a tiny amount of oil in a pan, I just keep brushing it on and adding more pieces, down allow to burn.When Pieces are done, assembly the lasagna in a caserole dish. Meat Sauce - Eggplant - Ricotta - Mozzarella - Meat Sauce ....repeat.Bake at 350 for 45 minimum, but 60 if you can. Serving Size:?divide into 4

The nutritional information for Beef - Eggplant Lasagna is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 704.3

• Total Fat: 47.1 g
• Cholesterol: 128.7 mg
• Sodium: 1,153.7 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 6.2 g
• Protein: 38.7 g

Beef - Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Beef - Eggplant Lasagna is Low Carb