About this Recipe
What dishes are you going to miss the most when you can’t tolerate pasta any longer? Is it spaghetti and meatballs? Or a classic mac & cheese? Or maybe, maybe it’s that good old lasagna that doesn’t sit too well in your stomach any longer once you had bariatric surgery.
Not everyone suddenly has an intolerance against starchy foods. But if you do, then this recipe may be just what you need.
Instead of lasagna sheets, we’re using grilled eggplant. Instead of creamy bechamel sauce, we’re adding low-fat ricotta. Scroll down for the full recipe for two 4-ounce servings.
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2x 4-ounce servings
Nutritional facts per serving:
17 g fat
3.8 g carbs
0.6 g fiber
- 1/4 eggplant, thinly sliced
- 1 tsp olive oil
- 3 oz (90 g) lean ground beef
- 3 tbsp marinara sauce
- 1/2 tsp paprika powder
- 1/4 tsp oregano
- 1/4 tsp garlic salt
- 1/4 tsp ground black pepper
- 4 tbsp low-fat ricotta
- 2 tbsp shredded cheese
+ Serve with a salad to increase the fiber of your meal.
+ Substitute the ground beef with ground Turkey or chicken if you can’t tolerate red meat.
+ Top with chopped basil for more flavor!
+ Peel the eggplant if you’re still on soft foods and always follow your surgeons guidelines when it comes down to adding new meals to your diet. Adjust the portions as needed.
+ Use 4 ounce Ramekins for better portion control
Step by Step Instructions
Preheat oven to 350F (180C)
In a baking tray, evenly spread the eggplant and drizzle with olive oil.
Place in oven, about 15 minutes, flip halfway.
In a skillet, add ground beef and spices. Cook until no longer pink, about 12 minutes.
In a 4 ounce oven-safe ramekin, layer the lasagna. Start with the grilled eggplant, next the ground beef, last the low-fat ricotta. Repeat one more time and top with shredded cheese.
Place in preheated oven on 350F (180C), about 15 minutes or until cheese is golden brown.
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