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Eggplant Lasagna

submitted by Sara on March 10, 2019
Source: https://www.savorytooth.com/eggplant-lasagna/
contains animal productscontains dairy productscontains eggscontains meat
Main
Meal Prep

Ingredients
for
servings
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For the roasted eggplants
 5½ cups Eggplant, Aubergine, raw
2 tbsp Olive Oil
¾ tsp Salt, Kosher salt, table salt
¾ tsp Pepper, black, ground
For the meat sauce
 1 lb Beef, ground or minced, 20% fat
contains animal productscontains meat
 1¾ cups 1 tsp Tomatoes, red, canned, in tomato juice, no salt added
4¾ cups Spinach, raw
2 tsp Oregano, dried
¼ tsp Salt, Kosher salt, table salt
¼ tsp Cayenne Pepper, ground
For topping
 1½ cups 1 tsp Mozzarella, cheese, low moisture, whole milk, shredded
contains animal productscontains dairy products
 2  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
 62.84 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    15.70 oz (calculated)
    Notes: about 1 1/2 cups of lasagna; sufficient as a filling main meal
  2. Temperature: 400 °F

    For the eggplants

  1. Preheat the oven to 400 F or 205 C.
  2. Cut the eggplant lengthwise into 1/4 in or 0.6 cm planks. For 4 servings, you should get about 12 to 16 planks.
  3. Arrange the eggplant on baking trays lined with parchment paper. For 4 servings, you'll likely need two baking trays. You can also work in batches.
  4. Brush the tops with olive oil and season them with salt and pepper.
  5. Bake for 10 minutes, flip and bake for another 10 minutes.
  6. Remove them from the oven and let them cool while you make the meat sauce.

  7. For the meat sauce

  8. In a high-sided pan, brown the beef over medium heat, about 5 minutes.
  9. Add the tomato sauce and spices and mix well.
  10. Bring to a simmer. Simmer until the sauce noticeably thickens, about 10 minutes. Adjust the heat as needed.
  11. Stir in the spinach and cook it until it has wilted, about 2 to 3 minutes.
  12. Season to taste.

  13. To assemble

  14. Use an oven-safe dish to assemble the lasagna. You can use an 8 in by 8 in (20 cm by 20 cm) baking dish or any other 2 quart casserole for 4 servings. We used a 16 cm by 25 cm glass dish.
  15. Start with a layer of eggplants planks, about a third of the eggplant. Slightly overlap the planks.
  16. Top with about half of the meat sauce.
  17. Sprinkle on about a third of the grated mozzarella.
  18. Add another eggplant layer, this time orienting the eggplants the other way, then a meat layer and a cheese layer.
  19. Top with the remaining eggplant planks, changing the orientation again.
  20. Whisk the eggs and pour them over the lasagna.
  21. Sprinkle with the remaining cheese.
  22. Bake at 400 F or 205 C for about 20 minutes. The lasagna should be bubbling, the egg set and the cheese fully melted and nicely browned.
  23. Remove from the oven and let cool for at least 5 minutes before serving.

  24. Meal Prep Tip

  25. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or the oven.

Nutrition Facts
for
serving

  • Calorie count
    575 kcal
  • % of calories by macros
    Fat67.3 %387 kcal43 g
    Net Carbs6.1 %35 kcal8.8 g
    Dietary Fiber2.3 %13 kcal6.5 g
    Protein24.3 %140 kcal35 g
  • Approx. WW SmartPoints™
    16.4
  • Cholesterol 211.4 mg
  • Sodium 1043.1 mg
  • Fat 42.9 g
    • Saturated Fat 17 g
    • Trans Fat 1.3 g
  • Carbohydrates 15.3 g
    • Dietary Fiber 6.5 g
    • Total Sugars 7.4 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 34.9 g
  • Calcium 369.7 mg
  • Iron 4.8 mg
  • Magnesium 88 mg
  • Potassium 1047.3 mg
  • Zinc 6.6 mg
  • Vitamin A (Retinol Equivalents) 321.8 mcg
  • Vitamin B12 3 mcg
  • Vitamin C 25.9 mg
  • Folate 126.6 mcg
    • Folic Acid 0 mcg