Low Calorie Eggplant Lasagna 777x431

Eggplant Lasagna

Eggplant Lasagna

This lightened-up lasagna is full of the flavors you know and love like mozzarella cheese and creamy ricotta, but swaps in thinly sliced sheets of eggplant instead of lasagna noodles. Eggplant gives the recipe the cozy feel of noodles without the high carb count.  

Eggplant Lasagna

Eggplant Lasagna  Ingredients:

  • 1 tbsp olive oil  
  • 1 large eggplant  
  • 2/3 cup low fat ricotta cheese  
  • 1 large egg  
  • 1/2 tsp sea salt  
  • 1 tsp dried basil  
  • 1/2 tsp garlic powder  
  • 1 cup low fat shredded mozzarella  
  • 1/2 cup chopped basil, optional  

For Meat Sauce  

  • 12 oz. 96% lean ground beef  
  • 2 cups pasta sauce  
  • 1 tsp dried oregano 
  • 1/2 tsp sea salt  

For Broccolini  

  • 8 oz. broccolini 
  • 1 tbsp olive oil  
  • Sea salt and pepper to taste  

Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna

 

Eggplant Lasagna

Eggplant Lasagna

This lightened-up lasagna is full of the flavors you know and love like mozzarella cheese and creamy ricotta, but swaps in thinly sliced sheets of eggplant instead of lasagna noodles. Eggplant gives the recipe the cozy feel of noodles without the high carb count.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Italian
Keyword: dinner, gluten free, ground beef, low carb, low fat, lunch, one dish
Servings: 4 meals
Calories: 468kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 tbsp olive oil
  • 1 large eggplant
  • 2/3 cup low fat ricotta cheese
  • 1 large egg
  • 1/2 tsp sea salt
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1 cup low fat shredded mozzarella
  • 1/2 cup chopped basil optional

For Meat Sauce

  • 12 oz. 96% lean ground beef or beef of choice
  • 2 cups pasta sauce
  • 1 tsp dried oregano
  • 1/2 tsp sea salt

For Broccolini

  • 8 oz. broccolini
  • 1 tbsp olive oil
  • Sea salt and pepper to taste

Instructions

  • Preheat oven to 400ºF and line a large baking sheet with parchment paper. Remove ends from eggplant and slice lengthwise in 6 (1/4-inch) slices. Place on baking sheet and drizzle with olive 1 teaspoon olive oil. Bake for 10 minutes. Cool for 5 minutes at room temperature.
  • While eggplant roasts, heat a medium skillet over medium heat and add ground beef. Use a spatula to break up into crumbles. Cook 5 minutes. Stir in oregano, sea salt and pasta sauce. Bring to a simmer and simmer for 5 minutes. Turn heat off.
  • Stir together ricotta cheese, egg, basil, garlic and sea salt in a small bowl.
  • Line the bottom of an 8x8 baking dish with parchment paper. Place 2 slices of eggplant in baking pan and spread half of the ricotta cheese on top. Add a cup of sauce and spread evenly. Sprinkle with 1/4 cup mozzarella. Repeat with 2 more slices of eggplant, ricotta, meat and mozzarella.
  • For the final layer, place 2 slices of eggplant on top follows by meat mixture and remaining 1/2 cup of mozzarella cheese.
  • Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes longer until cheese is golden brown. Cool lasagna at room temperature for 10 minutes.
  • While lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast at 400F for 10 minutes.
  • Slice lasagna into 4 slices and place 1 piece in large compartments of 4 MPOF teal containers. Sprinkle with chopped basil. Divide roasted broccoli between the small compartments.

Notes

Note: Macros will vary if you do not use 96% lean ground beef 

Nutrition

Calories: 468kcal | Carbohydrates: 19g | Protein: 39g | Fat: 28g | Fiber: 7g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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