Eggplant Lasagna


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Eggplant Lasagna
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Healthy Dishes Low-Carb
Servings
Course Main Dish
Cuisine Italian
Healthy Dishes Low-Carb
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large frypan, heat 1T olive oil. Fry eggplant slices until slightly golden brown on both sides. Place cook slices on paper towels and set aside.
  2. In same hot frypan, brown Italian sausage until fully cooked. Remove from pan and allow to drain in colander.
  3. In a large bowl, slightly beat the egg; then add ricotta, chopped baby spinach and parmesean cheese mixing well.
  4. Grease with 1t olive oil an 8 x 8 square pan or baking dish. Spread 1/3 of marinara on bottom. Then arrange a layer using of 1/2 of the eggplant slices, 1/2 of the Italian sausage, 1/2 of the pepper slices, and 1/2 of the ricotta mixture. Top with 1/3 cup marinara and arrange one more layer using remaining, eggplant slices, Italian sausage, pepper slices, and ricotta mixture. Top with remaing marinara and grated Asiago and mozzarella cheese. Bake at 350-degrees until hot and bubbly and Asiago cheese is melted and browned slightly. About 35-45 minutes.
Recipe Notes

Per Serving (excluding unknown items): 494 Calories; 38g Fat (68.2% calories from fat); 24g Protein; 15g Carbohydrate; 5g Dietary Fiber; 132mg Cholesterol; 719mg Sodium. Exchanges: 3 Lean Meat; 2 Vegetable; 5 Fat.

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