So worth the work for this craving!
Makes 6 - 8 Servings
- 6 minced garlic cloves
- 1 eggplant
- 90g red onion
- 1 pound ground beef (80/20)
- 140g shredded mozzarella
- 82g ricotta
- 84g shredded parmesan cheese
- 28 ounces crushed tomatoes/tomato pureé
- 24 ounces Classico spinach and cheese Florentine spaghetti sauce
- 128g baby spinach (fresh)
- 1 Tablespoon olive oil
- Seasoning of your choice: i.e.: Italian seasonings; oregano, etc...
- Pre-heat oven to 350*F
- Peel the eggplant and slice it. These slices need to be approximately 1/4” thick.
- Lay the slices out on a baking sheet and salt them.
- Set them aside to sweat for at least 30 minutes. ***This is an important step as this removes excess moisture and will prevent the lasagna from being watery!***
- After 30 minutes, pat them dry and spray them with oil.
- Bake them for 25 minutes at 350*F or until golden brown and set them aside.
- While the eggplant is baking —- Pour olive oil into a pan and sauté the garlic and onions until fragrant.
- Add the ground beef and seasoning.
- Once the meat is Browne add the spinach, crushed tomatoes and spaghetti sauce. Stir until combined.
- Let simmer until the sauce thickens to your liking. It usually takes approximately 20 minutes.
- Now that the eggplant and meat is done, we are ready for the fun part!
- Layer your dish as follows: Meat sauce / eggplant / meat sauce/ cheeses / eggplant/ meat sauce / cheese. ((Repeat)) until you get to the top of your baking dish and top it with cheese.
- Bake at 350*F for 25 minutes or until the top is golden brown.
***Please note: These Macros are estimates according to the ingredients I used.***