Add flavor, bulk, texture and nutrients to lasagna by layering eggplant into the classic Italian dish. Low-fat cheeses and whole-grain noodles also help keep calories in check.
Technique tip: If needed, break lasagna sheets to fit the baking pan.
Per serving: 307 calories, 9g total fat (4.5g sat fat), 562mg sodium, 31.5g carbs, 7.5g fiber, 12.5g sugars, 26.5g protein
- Nonstick cooking spray
- 1 large eggplant (about 20 ounces), ends removed
- 8 ounces raw extra-lean ground beef
- 1 cup marinara sauce (with 3g fat or less per serving)
- 1 cup low-fat ricotta cheese
- 4 whole-grain oven-ready lasagna sheets
- 1/2 cup shredded part-skim mozzarella cheese
- 1 teaspoon garlic powder, divided
- 3/4 teaspoon onion powder, divided
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon each salt and freshly ground black pepper
1. Preheat oven to 400°F. Spray a baking sheet and an 8- by 8-inch baking pan with nonstick spray.
2. Cut eggplant lengthwise into 1/2-inch slices. Sprinkle with 1/2 teaspoon each garlic powder and onion powder.
3. Place on the baking sheet, and bake for 10 minutes.
4. Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, Italian seasoning, 1/4 teaspoon garlic powder, salt, pepper and remaining 1/4 teaspoon onion powder. Cook and crumble for about 5 minutes, until fully cooked. Remove from heat, and mix in marinara sauce.
5. Flip eggplant. Bake until lightly browned and softened, about 10 minutes.
6. In a medium bowl, mix ricotta with remaining 1/4 teaspoon garlic powder.
7. Blot eggplant dry. In the baking pan, evenly layer 1/3 of the eggplant, half of the seasoned ricotta, 2 lasagna sheets, and 1/3 of the meat sauce.
8. Repeat layering. Evenly top with remaining eggplant and meat sauce.
9. Top with mozzarella. Cover with foil, and bake for 30 minutes.
10. Uncover and bake until lasagna sheets are cooked through and cheese is lightly browned, about 8 minutes.
11. Let cool for 10 minutes before slicing.