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lasagna with egg plant noodles

Recipe by
Mary Gelfond
Haymarket, VA

My family really likes this recipe, and they don't miss the noodles. It works very well for my low carb dieters. I use only a small amount of salt and pepper for cooking. You can make the following changes, if you'd like. .....use a spaghetti sauce your family loves .....add up to 5 oz of chopped spinach .....use mozzarella cheese. I happen to prefer asiago. NOTE: one thing I do not change is that I use no additive, organic ground beef, which is 7% fat.

yield 6 serving(s)
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For lasagna with egg plant noodles

  • 2 tsp
    extra virgin olive oil
  • 2 md
    egg plant
  • salt and pepper to taste
  • 2 lb
    lean ground beef
  • 1 jar
    marinara sauce (24 oz)
  • 3 oz
    fresh chopped baby spinach, long stems removed
  • 1 Tbsp
    extra virgin olive oil
  • 1 1/2 c
    shredded asiago cheese *
  • 1 md
    tomato, sliced

How To Make lasagna with egg plant noodles

  • 1
    ROAST EGGPLANT Preheat oven to 400 degrees Treat a 9"x13" glass pan/spray with canola spray
  • 2
    Cut off and discard eggplant ends. Peel. Cut eggplant in half, through center. Then cut in half, lengthwise. Cut slices 1/4" thick.
  • 3
    Line baking sheet(s) with parchment paper. Arrange eggplant slices. Brush tops with olive oil. Season with salt and pepper.
  • 4
    Bake 7 minutes, flip, and bake 7 additional minutes. (Watch closely, as thinner slicer will take less time. Also, every oven is different and temperatures may vary.)
  • 5
    Remove from oven and allow to cool, while prepping meat sauce.
  • 6
    MEAT SAUCE Coat bottom of non stick frying pan with olive oil. Add ground beef. Break apart as it browns. (about 5 min)
  • 7
    Add Marinara Sauce . Combine thoroughly with browned ground beef. Simmer over medium heat until sauce noticeably thickens. (about 5 additional minutes)
  • 8
    Add spinach. Combine thoroughly with meat sauce. Stir frequently. Remove from heat after spinach has wilted.
  • 9
    ASSEMBLE Arrange eggplant to cover the bottom of prepared baking dish. Cover with half of meat sauce. Sprinkle shredded cheese over sauce. Repeat layers: eggplant, sauce and cheese.
  • 10
    Slice tomato and lay on top to mark portions. Top with remaining cheese.
  • 11
    Bake at 350 degrees until lasagna is heated though and tomatoes are roasted. (about 20 minutes). Allow to rest for 10 minutes before serving.

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