Eggplant Lasagna with Spinach and Ground Beef 🍆

Eggplant Lasagna with Spinach and Ground Beef 🍆🍝

Ingredients:

• For the Sauce:
  • 24 ounces Rao’s Pasta Sauce
  • 1 ½ pounds ground beef
  • 1 teaspoon Italian seasoning
• For Eggplant “Noodles”:
  • 2 large eggplants
  • Olive oil spray
  • Salt
  • ½ teaspoon oregano
• For Cheese Mixture:
  • 10 ounces ricotta cheese
  • 1 cup cottage cheese
  • 1 egg
  • 1 egg yolk
  • ½ cup cooked spinach, squeezed dry
  • 2 cups mozzarella cheese

Directions:

1. Prepare the Eggplant:
   • Slice the eggplants into ¼” thick slices. Sprinkle with salt and let sit for 30 minutes in a strainer.
   • Rinse well and pat dry. Spray with olive oil and season with oregano.
   • Preheat oven to 400°F. Bake eggplant slices for 30 minutes, flipping halfway through.
2. Prepare the Meat Sauce:
   • Brown ground beef with Italian seasoning. Drain fat.
   • Add pasta sauce and water. Simmer for 15 minutes until thickened.
3. Prepare the Cheese Mixture:
   • Combine ricotta, cottage cheese, egg, egg yolk, and spinach. Mix well.
4. Assemble the Lasagna:
   • Preheat oven to 350°F.
   • Layer ingredients in a 9×13 inch baking dish as follows: sauce, eggplant, cheese mixture, meat sauce, repeat.
   • Top with mozzarella cheese.
   • Bake covered for 30 minutes, then uncovered for 15 minutes until browned.
   • Cool for 15 minutes before serving.

Nutritional Information:

• Calories: 350 kcal per serving
• Servings: 8 servings

Time:

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes

This Eggplant Lasagna with Spinach and Ground Beef combines layers of tender eggplant, flavorful meat sauce, and a creamy cheese mixture for a satisfying and hearty dish. Perfect for a wholesome family meal!