About the Recipe
Cheesy, indulgent lasagna .
Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.
Ingredients
2 large eggplants
(2 1/2-3 pounds total), cut lengthwise into
1/4-inch thick slices
1 tablespoon extra-virgin olive oil
12 ounces (340g) lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) (800g) can no-salt-added crushed tomatoes
¼ cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
¾ teaspoon salt
¼ teaspoon ground pepper
1 ½ cups part-skim ricotta cheese
1 large egg, lightly beaten
1 cup shredded part-skim mozzarella cheese, divided
Chopped fresh basil for garnish
Preparation
Step 1
Preheat oven to 400 degrees F / 200 degrees C.
Coat 2 large baking sheets with cooking spray.
Step 2
Arrange eggplant slices in a single layer on the prepared pans.
Roast until just tender, 15 to 20 minutes.
Step 3
Meanwhile, heat oil in a large skillet over medium-high heat.
Add beef and onion; cook, stirring and crumbling with a wooden spoon, until browned, 6 to 8 minutes.
Add garlic; cook for 1 minute.
Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer.
Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
Step 4
Combine ricotta and egg in a small bowl.
Step 5
Spread about 1 cup of the sauce in a 9-by-13-inch baking dish.
Arrange 1/4 of the eggplant slices over the tomato sauce.
Dollop on about 1/3 cup of the ricotta mixture and sprinkle with 1/4 cup mozzarella.
Make another layer with another 1/4 of the eggplant slices, this time arranging them crosswise to the first layer.
Top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella.
Repeat with the remaining ingredients to make 2 more layers.
Step 6
Bake the lasagna, uncovered, until the sauce is bubbling around the edges, 30 to 40 minutes.
Let stand for 10 to 20 minutes before serving.
Garnish with fresh basil, if desired.