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Description
Eggplant is the hidden vegetable in this meaty lasagna. Directions are for 2 pans, one for now and one to freeze.
Ingredients
US|METRIC
12 SERVINGS
- 3 lb. eggplant (thinnly sliced lengthwise, 1/4 inch)
- cooking spray
- ground pepper
- 2 lb. lean ground beef
- 2/3 cup fresh basil
- 4 Tbsp. fresh oregano
- 10 cups marinara sauce (prepared)
- 16 oven-ready lasagna noodles
- 2 1/2 cups grated Parmesan cheese
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Directions
- Preheat oven to 400 degrees F.
- Arrange sliced eggplant on a single layer on 2 sheets pans. Spray both sides using cooking spray and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 15 minutes. Let sheet cool on a wire rack.
- Meanwhile, in a large skillet coated with cooking spray, add beef and cook, stirring occassionally until no longer pink. Add basil, oregano and season with salt and pepper to taste. Cook, stirring occasionally until fragrant, 3 minutes. Remove from heat.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol70mg23% |
Sodium1310mg55% |
Potassium1270mg36% |
Protein30g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber11g44% |
Sugars22g |
Vitamin A40% |
Vitamin C15% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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