Eggplant Lasagna Bowl

Eggplant Lasagna Bowl

Indulge in a delightful twist on a classic Italian favorite with our Eggplant Lasagna Bowl. This dish combines the rich, savory flavors of traditional lasagna with the wholesome goodness of eggplant, making it a perfect choice for both vegetarians and pasta lovers alike. Layered with fresh ingredients, creamy cheeses, and a robust marinara sauce, this bowl is not only a feast for the taste buds but also a visually appealing meal. Whether you're looking for a comforting dinner option or a nutritious meal prep idea, the Eggplant Lasagna Bowl is sure to satisfy your cravings while keeping things light and healthy. Dive into this deliciously layered dish and experience the heartwarming essence of lasagna in a new and exciting way!

Ingredients:

• 2 large eggplants, sliced into 1/4-inch thick rounds

• 1 lb ground beef

• 2 cups cottage cheese

• 3 cups marinara sauce

• 1/2 cup fresh basil, chopped

• 1 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese

• 2 tablespoons olive oil

• Salt and pepper to taste

• Optional: Fresh herbs to top

Instructions:

1. Prepare the Eggplant:

   • Preheat the oven to 375°F (190°C).

   • Brush both sides of the eggplant slices with olive oil and season with salt and pepper.

   • Place the eggplant slices on a baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden.

2. Cook the Ground Beef:

   • In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.

   • Add the marinara sauce to the skillet with the ground beef, stir to combine, and simmer for 5 minutes.

3. Assemble the Casserole:

   • In a large mixing bowl, combine the cottage cheese, half of the Parmesan cheese, and chopped basil.

   • In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.

   • Layer half of the roasted eggplant slices over the meat sauce.

   • Spread half of the cottage cheese mixture over the eggplant slices.

   • Sprinkle with 1 cup of shredded mozzarella cheese.

   • Repeat the layers: remaining meat sauce, remaining eggplant slices, remaining cottage cheese mixture, and the rest of the mozzarella cheese.

   • Sprinkle the top with the remaining Parmesan cheese.

4. Bake:

   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

   • Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.

5. Serve:

   • Allow the casserole to rest for 10 minutes before slicing into 6 portions. Add herbs such as basil or rosemary as an option.

Enjoy this hearty and nutritious eggplant casserole, perfect for a balanced meal packed with protein, healthy fats, and delicious flavors!