Eggplant Lasagna with Spinach and Ground Beef

Eggplant Lasagna with Spinach and Ground Beef is a delicious, lower-carb alternative to traditional lasagna. The eggplant slices replace the noodles, creating a savory dish full of flavor. Here’s a recipe to try:

Ingredients:

• For the lasagna:
  • 2 large eggplants, sliced into 1/4 inch thick rounds
  • 1 lb ground beef
  • 1 (14.5 oz) can of diced tomatoes
  • 1 (6 oz) can tomato paste
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 cups fresh spinach (or frozen, thawed and squeezed dry)
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • Olive oil, for greasing and cooking

Instructions:

1. Prepare the Eggplant:

   • Preheat the oven to 400°F (200°C).
   • Slice the eggplants into 1/4 inch thick rounds. Lay them out on a baking sheet, drizzle with olive oil, and season with a pinch of salt.
   • Roast in the oven for about 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned.

2. Cook the Beef and Tomato Sauce:

   • In a large skillet, heat a little olive oil over medium heat. Add the ground beef, breaking it up as it cooks. Brown the beef until fully cooked.
   • Add the chopped onion and garlic, cooking until softened and fragrant (about 2-3 minutes).
   • Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together.

3. Prepare the Spinach Ricotta Mixture:

   • While the sauce is simmering, in a bowl, combine the ricotta cheese, egg, Parmesan, and spinach. Stir until well mixed. Season with a pinch of salt and pepper.

4. Assemble the Lasagna:

   • Reduce the oven temperature to 375°F (190°C).
   • In a 9×13 inch baking dish, start by spreading a thin layer of the beef sauce on the bottom.
   • Next, layer with roasted eggplant slices, followed by half of the ricotta spinach mixture. Top with more of the beef sauce.
   • Repeat the layers with the remaining eggplant slices, ricotta mixture, and beef sauce.
   • Finish with a generous layer of mozzarella cheese on top.

5. Bake:

   • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.

6. Serve:

   • Let the lasagna sit for about 10 minutes before slicing and serving. Enjoy!