Light Beef and Eggplant Lasagna

Name: Light Beef and Eggplant Lasagna
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings coarse salt and ground pepper; 680 grams eggplant, sliced into 1/4-inch-thick rounds; 79 milliliters chopped fresh mint leaves; 0 teaspoons ground allspice; 454 grams ground beef or lamb; 3 Tbsps extra-virgin olive oil; 2 teaspoons dried oregano; 8 no-boil lasagna noodles; 92 grams 1/4 cups grated parmesan; 1 liters prepared pasta sauce

You can never have too many main course recipes, so give Light Beef and Eggplant Lasagnan a try. This recipe makes 6 servings with 533 calories, 27g of protein, and 27g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have coarse salt and ground pepper, oregano, no-boil lasagna noodles, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.