Satisfy your craving for cheesy, indulgent lasagna with this noodle-less version. Roasted eggplant slices stand in for noodles in this low-carb, gluten-free lasagna.
0.25 inch 2 large eggplants, cut lengthwise into thick slices
1 tablespoon Extra virgin olive oil
12 ounce Lean Ground Beef
1 cup Chopped Onion
2 Cloves Garlic, Minced
1 can No salt added crushed tomatoes
0.25 cup Dry red wine
1 teaspoon Dried Basil
1 teaspoon Dried oregano
0.75 teaspoon Salt
0.25 teaspoon Ground pepper
1.5 cup Part Skim Ricotta Cheese
1 Large egg lightly beaten
1 cup Shredded part skim mozzarella cheese, divided
Nutrition value
246
calories per serving
16 g Fat19 g Protein7 g Carbs1 g FiberOther
Current Totals
16 g Fat
19 g Protein
7 g Carbs
1 g Fiber
MacroNutrients
Carbs
7 g
Protein
19 g
Fiber
1 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
249 mg
Iron
2 mg
Vitamin A
137 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
63 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
40 mg
Manganese
1 mg
Phosphorus
260 mg
Selenium
19 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
