I had a pound of ground Bison 90/10 in my freezer, so I decided to use it for this dish. I highly recommend finding bison and trying it. It has a tangier, less fatty taste than beef. Any ground meat or poultry will work, but it will change the calorie count (courtesy of livestrong.com). This recipe makes only two complete layers. You can certainly make it taller by doubling the ingredients.
Servings
6
Preparation Time
30 Minutes
Cooking Time
40 Minutes
Eggplant and Buffalo Lasagne
3 small eggplants, sliced 1/4” lengthwise (use a mandoline if you have one) I used graffiti eggplants, which were lovely.
1# ground buffalo (or beef) 90/10 or less
1 small box cremini mushrooms, sliced
1 med onion, sliced
1 red bell pepper, sliced
4 cloves garlic, minced
1 sm call tomato sauce
2 Tbl tomato paste
1 15 oz container part skim ricotta
2 eggs, beaten
3/4 cup shredded mozzarella
1/2 cup shredded parmesan
1/4 tsp dried tarragon
2 tsp dried basil (separated)
1 tsp marjoram
1/2 tsp cinnamon
2 Tbl worcestershire sauce
EVOO
S/P
Thinly slice the eggplant longways and put on a single layer on a sheet pan. Drizzle with olive oil and s/p. Roast in a 425F oven for about 10 mins, until it gets soft. When done, set aside. Turn oven down to 375F.
Put a large skillet over med hi heat and add olive oil, onions, peppers and mushrooms. S/P to taste. Turn down heat and cook over medium until they are softened but not brown; set aside.
In the same pan, add the crumbled buffalo (or beef) over med hi. Add garlic, worcestershire, tomato sauce, tomato paste, tarragon, 1 tsp basil, marjoram and cinnamon then sautée about 4 mins. S/P to taste. Turn off heat and let it stand.
Put one 15 oz container of part skim ricotta in a bowl with 2 beaten eggs and mix thoroughly. Add 1 tsp basil and s/p to taste.
Spray a 9×12 baking dish thoroughly with nonstick spray. Line bottom with eggplant slices, meat, veggies, ricotta and mozzarella. Do this procedure again. Over the top layer of mozzarella, sprinkle on the parmesan to get a lovely color on top.
Bake at 375F for about 40 minutes until bubbly and the top is browned.
One serving:
cals 446
fat 26.4
cholesterol 37.5
sodium 394.2
carbs 25.7
fiber 8.3
protein 30.2
sugars 14.1