This lasagna uses eggplant slices instead of carb filled lasagna noodles. It’s so yummy you won’t miss the noodles and you can have extra large portions!
Start by slicing the eggplant into thin slices. Arrange slices on a baking sheet with edges. Drizzle with olive oil and salt and pepper. Roast in the oven on 450F for 10-12 minutes, flipping halfway through.
Meanwhile, brown ground beef and onion in a skillet on medium heat.
For the sauce, in a food processor (or blender) combine the diced tomatoes, tomato paste, red wine vinegar, minced garlic, oregano, and basil. When blended to desired consistency, add to browned meat and let simmer for about 5 minutes.
Stir together the beaten egg, cottage cheese, parmesan cheese and salt and pepper. Set aside.
To assemble the lasagna:
First, spread 1/3 of the meat sauce on the bottom of the 8×8 pan. Second, layer the roasted eggplant slices. Third, layer the cottage cheese mixture. Repeat layers until all of the ingredients are used. Top with the extra cheeses.
Bake for approximately 60 minutes at 375F, checking at 45 minutes.
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Really, really, good! My husband and I kept saying, wow, this is so good! The sauce has a great flavor, and roasting the eggplant softens the texture and flavor. It’s great even if you aren’t an eggplant fan. Thanks so much for sharing, jennibreeze.
If you think you don’t like eggplant, try these and you will be sure to change your mind! So good!
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