This Skinny Eggplant Lasagna = whole food. Made with organic beef, lots of fresh and organic vegetables and herbs, and organic green lentil lasagne. High in protein, high in fiber! Ready to eat in 1 hour. Gluten-free!
Preheat oven to 390°F (200°C). Brush a 10x6 inch casserole with a few drops of olive oil and set aside. Mince onions finely and set aside. Chop basil and oregano roughly and set aside. Cut eggplant into thin slices and set aside.
Fry in a large frying pan ground beef and onions over medium heat for a few minutes, until onions start getting translucent. Add crushed tomatoes, basil, oregano, salt, and pepper and cook for about 5 minutes.
Add 2 tbsp of the beefy sauce into the casserole to cover the bottom thinly, then place a layer of lasagne on top (about 3-4 leaves), add about 1/3 of the sauce, then a layer of eggplant slices, and 1/3 of the ricotta cheese. Repeat this another two times and end with an additional layer of lasagne and 2-3 spoons of sauce on top. Add grated mozzarella cheese on top and bake for about 40 minutes until the cheese is melted and browned.
Serve immediately or store in the fridge for up to 1 day.