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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my version of lasanga without the lasanga noodles as we are on a low carb diet. It was an intant hit and my ten year old daughter anounced she wants this every day for dinner! Ingredients:
2 eggplants |
1 large sweet onion |
3 small tomatoes |
2 lbs ground beef |
two cups spaghetti sauce |
1 lb ricotta cheese |
1 cup shredded mozzella cheese |
1/2 cup shredded parmesan cheese |
Directions:
1. peel and slice eggplant into 1/2 inch slices, boil in water with one tbsn salt for 10 minutes. then drain off most of water and add cold water to rinse off most of salt.
2. fry ground beef with thinly sliced onion and tomatoes.
3. drain eggplant.
4. layer eggplant and ground beef in baking dish.
5. spread ricotta cheese, pour spagetti sause over ricotta. bake at 350 for 20 minutes, spinkle parmasan and mozzarella cheese and bake another 10 minutes. enjoy!
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