Jorge's Pasta-less Eggplant Lasagna

Jorge's Pasta-less Eggplant Lasagna

10
ChefJorge 0

"Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite."
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Ingredients

1 h 50 m servings 598 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 34.9 g
  • 70%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
  2. Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. Whisk olive oil and Italian seasoning together in a bowl.
  5. Brush both sides of eggplant slices with the seasoned olive oil.
  6. Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
  7. Set oven to 400 degrees F (200 degrees C).
  8. Measure 1 cup of Parmesan cheese and set aside.
  9. Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
  10. Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
  11. Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
  12. Top spaghetti sauce mixture with a layer of broiled eggplant slices.
  13. Cover eggplant layer with a layer of the ricotta mixture.
  14. Sprinkle a layer of feta on top of the ricotta mixture.
  15. Cover feta layer with ground beef layer.
  16. Sprinkle a layer of spinach on top of ground beef.
  17. Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
  18. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
  19. Let cool for 10 minutes before serving.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

My husband and I loved this recipe, the problem we usually have is that I really like eggplant and he's not crazy about it. I decided to try this out since their were so many ingredients, at wa...

Most helpful critical review

This was just okay, and way too much work for just okay.

My husband and I loved this recipe, the problem we usually have is that I really like eggplant and he's not crazy about it. I decided to try this out since their were so many ingredients, at wa...

I would make again. Although I did not use ketchup or diced tomatoes and just used my left over meat spaghetti sauce from another meal.

My husband made this for us and we loved it. You don't even miss the pasta! We had fresh spinach so he used that instead of frozen. He also added a small can of mushrooms. He left out the ke...

2013 Update: Skipped the ketchup and doubled the spinach and parmesan. It was a hit.

could not stop eating it was wonderful

Seems like a lot of work, but oh so worth it. It was a hit. I used turkey meat instead of beef. And cottage cheese instead of ricotta. I kept the ketchup really didn't notice it.

This was just okay, and way too much work for just okay.

Eggplant instead of pasta –then adding spinach in the ricotta – what a way to eat your vegetables! This photo is the second day - microwave heated, tasted better with age. I'd heard about using ...

Made for friends on several occasions. Used recipe as written with few minor tweaks (usually just more of these ingredients we like, and Italian sausage instead of ground beef). Virtually everyo...