· 1 tbsp olive oil· 1 large eggplant· 2/3 cup low fat ricotta cheese· 1 large egg· 1/2 tsp sea salt· 1 tsp dried basil· 1/2 tsp garlic powder· 1 cup low fat shredded mozzarella· 1/2 cup chopped basil (optional)· 12 oz. 96% lean ground beef (or beef of choice )· 2 cups pasta sauce· 1 tsp dried oregano· 1/2 tsp sea salt· 8 oz. broccolini· 1 tbsp olive oil· Sea salt and pepper to taste
Step 1Preheat oven to 400ºF and line a large baking sheet with parchment paper. Remove ends from eggplant and slice lengthwise in 6 (1/4-inch) slices. Place on baking sheet and drizzle with olive 1 teaspoon olive oil. Bake for 10 minutes. Cool for 5 minutes at room temperature.Step 2While eggplant roasts, heat a medium skillet over medium heat and add ground beef. Use a spatula to break up into crumbles. Cook 5 minutes. Stir in oregano, sea salt and pasta sauce. Bring to a simmer and simmer for 5 minutes. Turn heat off.Step 3Stir together ricotta cheese, egg, basil, garlic and sea salt in a small bowl.Step 4Line the bottom of an 8x8 baking dish with parchment paper. Place 2 slices of eggplant in baking pan and spread half of the ricotta cheese on top. Add a cup of sauce and spread evenly. Sprinkle with 1/4 cup mozzarella. Repeat with 2 more slices of eggplant, ricotta, meat and mozzarella.Step 5For the final layer, place 2 slices of eggplant on top follows by meat mixture and remaining 1/2 cup of mozzarella cheese.Step 6Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes longer until cheese is golden brown. Cool lasagna at room temperature for 10 minutes.Step 7While lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast at 400F for 10 minutes.Step 8Slice lasagna into 4 slices and place 1 piece in large compartments of 4 MPOF teal containers. Sprinkle with chopped basil. Divide roasted broccoli between the small compartments.