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Eggplant Lasagna

Name: Eggplant Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 21 min
Yield: 6
Cuisine: American/Classic,Italian,Mediterranean
Ingredients: 1 LB Laura's Lean Ground Beef; 2 Marinara sauce24-ounce jars; 1 Large eggplant; 1 Ricotta cheese15-ounce container, part skim; 1 Large egg; 1 TSP Dried basil; 1 TSP Dried thyme; Salt to taste; 12 Lasagna noodlesoven-ready, pre-cooked; 2 Cups Mozzarella cheeseshredded; 1/2 Cup Parmesan cheeseshredded

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Ingredients

1 lb Laura's Lean Ground Beef
2 Marinara sauce (24-ounce jars)
1 Large eggplant
1 Ricotta cheese (15-ounce container, part skim)
1 Large egg
1 tsp Dried basil
1 tsp Dried thyme
Salt to taste
12 Lasagna noodles (oven-ready, pre-cooked)
2 cups Mozzarella cheese (shredded)
1/2 cup Parmesan cheese (shredded)

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 1 Hours
Total Time: 80 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Preheat the oven 375 degrees F.

2. In a large skillet, cook the beef over low heat until cooked. Add the pasta sauce and let simmer stirring occasionally over low heat while preparing the remaining ingredients.

3. Meanwhile, spray a baking sheet with non-stick spray.

4. Cut the top and bottom off the eggplant. Stand the eggplant on its end. With a sharp knife carefully cut the eggplant downward into 8 thin long slices. These look like eggplant planks. Trim the purple skin off the outside of the two outer eggplant slices if desired. Lay the eggplant slices on the prepared baking sheet. Season with salt and pepper. Spray the top of the eggplant with non-stick spray. Bake for 10 minutes or just until softened and slightly browned.

5. Mix the ricotta, egg, basil, thyme, and salt.

6. Spray a 13 x 9 x 3-inch baking dish with non-stick spray.

7. First layer: Spread 2 cups of meat sauce in the baking dish. Without overlapping, cover the sauce with about 4 lasagna noodles. Lay 4 eggplant slices across the noodles. Spread 1/2 of the ricotta mixture over the eggplant. Sprinkle with 1 cup shredded mozzarella.

8. Second layer: Spread 2 cups of meat sauce over the cheese. Cover with about 4 noodles and the remaining slices of eggplant. Spread with remaining ricotta mixture and sprinkle with remaining 1 cup shredded mozzarella.

9. Third layer: Top with 4 more lasagna noodles and the remaining meat sauce. Sprinkle with parmesan cheese.

10. Cover with foil and bake for 50 minutes. Remove foil, increase heat to 425 degrees F and bake for 10 minutes to brown the top. Let rest for at least 10 minutes before serving.