Italian

Kimichelle's Lowcarb Eggplant Lasagna is for Dinner.

Kimichelle's Lowcarb Eggplant Lasagna takes 30 minutes to prepare.

Kimichelle's Lowcarb Eggplant Lasagna takes 30 minutes to cook.

Kimichelle's Lowcarb Eggplant Lasagna makes 6 servings.

The ingredients for Kimichelle's Lowcarb Eggplant Lasagna are:

1 Large Eggplant
12 oz Lean Ground Beef
1 medium yellow onion
15 oz Ricotta Cheese
1 egg
5 oz Shredded Mozzarella Cheese
3 oz Shredded Parmesan Cheese
Italian Spices
Garlic Salt
Spray oil
1 24oz jar Bertolli Arrabbiata Sauce

Here is how you make Kimichelle's Lowcarb Eggplant Lasagna:

Brown Beef with diced onion until done. Drain any fat & add jar of Arrabbiata sauce. Simmer.Cut ends off Eggplant and cut into thin strips length wise. Place on spray-oiled cookie sheet and bake for 10 mins turning over at 5 mins.Mix Ricotta/Egg/Italian spices (to taste)/Garlic Salt(to taste)/2 oz of Parmesan Cheese.Spray pan (big enough for eggplant-I used 11'X7") with oilSpread enough sauce on bottom of pan to just cover it.Place a layer of Eggplant over sauce.Spread Ricotta mixture over Eggplant.Sprinkle 2.5 oz Mozzarella over Ricotta.Spread more sauce over that.Layer Eggplant, then Ricotta, then SAUCE, then Mozzarella, then the last of the Parmesan.Cover with foil & bake for 30 mins. Take foil off for last 5 mins. Let cool a bit before serving. Makes 6 servings.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user MOTHERMOMORAMA.

The nutritional information for Kimichelle's Lowcarb Eggplant Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 451.7

• Total Fat: 25.7 g
• Cholesterol: 116.8 mg
• Sodium: 922.6 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 4.4 g
• Protein: 33.4 g

Kimichelle's Lowcarb Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Kimichelle's Lowcarb Eggplant Lasagna is Low Carb