2 large eggplants, sliced lengthwise into 1/4-inch thick slices
1 lb (450g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup marinara sauce (sugar-free)
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Salt and pepper to taste
Olive oil for brushing
Instructions:
Prepare the Eggplant: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Roast for 15-20 minutes until tender.
Cook the Beef: In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and cook until the onion is translucent. Stir in the marinara sauce and simmer for 5 minutes.
Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix well.
Assemble the Lasagna: In a baking dish, layer half of the roasted eggplant slices. Spread half of the ricotta mixture over the eggplant, followed by half of the meat sauce. Sprinkle with 1 cup of shredded mozzarella cheese. Repeat the layers.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve: Let the lasagna cool for a few minutes before slicing and serving.
