Low-Carb Eggplant Lasagna: High-Protein Comfort Food in 30 Minutes!
Looking for a delicious, healthy alternative to traditional lasagna? This low-carb, high-protein eggplant lasagna is packed with flavor and perfect for post-workout recovery or a guilt-free comfort meal. Ready in just 30 minutes!
Ingredients (5 servings):
• 1-2 large eggplants (sliced thin, about ¼ inch) • 1 lb ground beef • 1 onion (chopped) • 3 garlic cloves (minced) • 1 can San Marzano tomatoes • Italian seasoning (your favorite) • 1 tsp cumin • Salt and pepper (to taste) • Fresh basil • 1 cup ricotta cheese • 1 cup shredded gruyere cheese • ½ cup Parmesan cheese • 1 cup cherry tomatoes (halved) • Olive oil
Instructions:
1. Prep the Eggplant: Slice the eggplant into thin layers, drizzle with olive oil, and season with salt and pepper. Bake at 425°F for 20 minutes. 2. Cook the Meat Filling: Sauté chopped onion and garlic in olive oil. Add the ground beef and cook until browned. Stir in the canned San Marzano tomatoes, Italian seasoning, cumin, salt, and pepper. Let it simmer for a few minutes. 3. Layer the Lasagna: In a greased baking dish, place 5 slices of baked eggplant as the base layer. Add a layer of the meat filling, followed by dollops of ricotta cheese, and sprinkle with fresh basil. Repeat with another layer of eggplant. Top with shredded gruyere, Parmesan, and halved cherry tomatoes. 4. Bake and Serve: Bake at 375°F for 15 minutes or until the cheese is melted and golden brown. Garnish with more fresh basil and enjoy!
Nutrition (per serving):
• Calories: 310 kcal • Protein: 27g
Try this easy eggplant lasagna recipe today! Don’t forget to like, subscribe, and hit the bell for more healthy, high-protein recipes!
3 Comments
Low-Carb Eggplant Lasagna: High-Protein Comfort Food in 30 Minutes!
Looking for a delicious, healthy alternative to traditional lasagna? This low-carb, high-protein eggplant lasagna is packed with flavor and perfect for post-workout recovery or a guilt-free comfort meal. Ready in just 30 minutes!
Ingredients (5 servings):
• 1-2 large eggplants (sliced thin, about ¼ inch)
• 1 lb ground beef
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 1 can San Marzano tomatoes
• Italian seasoning (your favorite)
• 1 tsp cumin
• Salt and pepper (to taste)
• Fresh basil
• 1 cup ricotta cheese
• 1 cup shredded gruyere cheese
• ½ cup Parmesan cheese
• 1 cup cherry tomatoes (halved)
• Olive oil
Instructions:
1. Prep the Eggplant:
Slice the eggplant into thin layers, drizzle with olive oil, and season with salt and pepper. Bake at 425°F for 20 minutes.
2. Cook the Meat Filling:
Sauté chopped onion and garlic in olive oil. Add the ground beef and cook until browned. Stir in the canned San Marzano tomatoes, Italian seasoning, cumin, salt, and pepper. Let it simmer for a few minutes.
3. Layer the Lasagna:
In a greased baking dish, place 5 slices of baked eggplant as the base layer. Add a layer of the meat filling, followed by dollops of ricotta cheese, and sprinkle with fresh basil. Repeat with another layer of eggplant. Top with shredded gruyere, Parmesan, and halved cherry tomatoes.
4. Bake and Serve:
Bake at 375°F for 15 minutes or until the cheese is melted and golden brown. Garnish with more fresh basil and enjoy!
Nutrition (per serving):
• Calories: 310 kcal
• Protein: 27g
Try this easy eggplant lasagna recipe today! Don’t forget to like, subscribe, and hit the bell for more healthy, high-protein recipes!
thabks
This is Musakka🇹🇷