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Eggplant Lasagna

If you've never made lasagna from scratch before, don't be intimidated. This is Pearl's recipe which is stripped down to the basics, but still tastes great! It may seem like there are a lot of steps, but they are all easy. It makes a really huge lasagna for a big family, or two meal's worth for a smaller family. It's not too time consuming and is perfectly paired with only a side salad. This recipe can be found in the original Trim Healthy Mama Book on page 349.

Cooking Method: ,
Cuisine:
Courses: ,
Servings: 8
Description

If you've never made lasagna from scratch before, don't be intimidated. This is Pearl's recipe which is stripped down to the basics, but still tastes great! It may seem like there are a lot of steps, but they are all easy. It makes a really huge lasagna for a big family, or two meal's worth for a smaller family. It's not too time consuming and is perfectly paired with only a side salad. This recipe can be found in the original Trim Healthy Mama Book on page 349.

Ingredients
  • 2 eggplants (sliced vertically to make large lasagna type noodles of about 1/8 inch thick)
  • TH Mineral Salt (to taste)
  • black pepper (to taste)
  • extra virgin coconut oil (to rub over tops of eggplant noodles)
  • 1 1/2 lbs ground beef (cooked and drained)
  • 24 oz tomato sauce (3-8 oz cans; reserve 2 Tbs for later use)
  • onion powder
  • cayenne pepper
  • Italian seasoning
  • 15 oz ricotta cheese (skim ricotta)
  • 4 whole eggs
  • 16 oz mozzarella cheese (divided)
Instructions
  1. 1
    Peel the eggplants and slice vertically to make large lasagna type noodles of about ⅛ inch thick
  2. 2
    Season the eggplant “noodles” with sea salt and black pepper and place on 2 large oiled cookie sheets.
  3. 3
    Rub coconut oil over tops of eggplant noodles with your fingers and bake in oven for 20 minutes at 400 degrees.
  4. 4
    While eggplant noodles are baking, brown the ground beef and drain fat if not using grass fed.
  5. 5

    Pour the tomato sauce into a mixing bowl, leaving about 2 Tbs of sauce in one of the cans for further use.

  6. 6
    Add the cooked ground beef to the bowl and season the beef/sauce mixture with sea salt, black pepper, onion powder, cayenne pepper, and Italian seasoning. Mix well
  7. 7
    Put the ricotta cheese in separate bowl (Kraft brand skim ricotta works well and saves on calorie excess).
  8. 8
    Add the eggs to bowl with ricotta and mix well
  9. 9
    Find a super large baking tray (or two medium casserole dishes) and spread leftover tomato sauce thinly on bottom of tray.
  10. 10
    Layer on all cooked eggplant noodles so entire bottom of tray is covered fully.
  11. 11
    Spread ricotta/egg mix over noodles
  12. 12
    Layer the half of the grated mozzarella cheese over ricotta/egg mix
  13. 13
    Spread beef/sauce mix over layer of cheese as evenly as possible
  14. 14
    Layer the other half of the grated mozzarella cheese on top.
  15. 15
    Bake at 350 degrees for 35 minutes.
Note

Recipe Notes

Recipe photo: Courtesy of Jennifer Morris

Read it online: https://trimhealthymama.com/recipe/eggplant-lasagna/