Italian

Eggplant lasagna w/meat, no pasta is for Dinner.

Eggplant lasagna w/meat, no pasta takes 30 minutes to prepare.

Eggplant lasagna w/meat, no pasta takes 40 minutes to cook.

Eggplant lasagna w/meat, no pasta makes 10 servings.

The ingredients for Eggplant lasagna w/meat, no pasta are:

1 medium eggplant, peeled
2 pounds ground beef 93% lean
1 onion chopped
1 red bellpepper chopped
8 oz shredded mozzarella cheese, part skim milk
20 oz ricotta cheese, part skim milk
2 large eggs,
1 jar Classico Spicy Tomato & Basil Spaghetti Sauce
1 cup dried parsley
Salt, pepper, garlic powder to taste

Here is how you make Eggplant lasagna w/meat, no pasta:

Brown ground meat, drain if necessary. Add spices, onion, and red bellpepper. Cook veggies about half way. Add spaghetti and finished cooked veggies down.Peel egglant and cut into thin circles. Mix ricotta cheese with eggs and parsley. Spoon 1/2 of meat into 13x9 pan, cover meat with 1/2 eggplant, 1/2 of ricotta mix, and 3/4 cu mozzarella. Spoon rest of meat into pan, rest of eggplant, ricotta mix, and mozzarella. Cook at 375 for 40 minutes.Serving Size:?makes 8 4x4 servings

The nutritional information for Eggplant lasagna w/meat, no pasta is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 336.8

• Total Fat: 16.2 g
• Cholesterol: 119.7 mg
• Sodium: 445.8 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.8 g
• Protein: 34.5 g

Eggplant lasagna w/meat, no pasta is Italian cuisine.