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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium, cut into 1/2" slices)
- 2 Tbsp. olive oil (or more, as needed)
- 1 lb. lean ground beef
- 22 oz. marinara sauce
- 1 egg
- 16 oz. ricotta cheese
- 1 1/2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- salt
- pepper
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories970Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat28g140% |
Trans Fat |
Cholesterol260mg87% |
Sodium1950mg81% |
Potassium1780mg51% |
Protein71g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber14g56% |
Sugars21g |
Vitamin A50% |
Vitamin C15% |
Calcium100% |
Iron30% |
* 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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Reviews(1)
Gourmet Gal 2 years ago
If you want the eggplant to be more like pasta, don’t precook it. Slice raw when assembling the lasagna. I like how the recipe mixes all the cheeses together. I used garlic salt instead of garlic powder and regular salt.