Mackie and Meg
Mackie & Meg Recipes
Eggplant Lasagna
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Ingredients:
2 medium eggplants, peeled and sliced ¼ inch thick2 cups lowfat cottage cheese
2 cups fat free ricotta cheese
1 medium onion, diced
1 pound very lean cooked ground beef - at least 93% lean
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 jar pasta sauce
½ cup grated parmesan cheese
Salt and pepper
In 9x13 dish, sprayed with cooking spray, first place a layer of eggplant covering the bottom of the dish.
Then layer ½ mixture cottage cheese/ricotta blend, then ½ of the diced onion, 8 ounces of ground meat, ½ bag of shredded mozzarella, and a dash of salt and pepper.
Repeat
the above, and finish with a third layer of eggplant slices.
Top with jar of pasta sauce. Sprinkle with parmesan, and bake
at 350 degrees for 90 minutes.
Yields 12 servings
Note: Ground turkey breast or vegetarian ground meat may be used in place of ground beef.
Nutrition Facts
210 Calories
25 grams protein
8 grams fat
9 grams carbohydrates
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