1 lb. Johnsonville Sweet Italian Ground Sausage
1 lb. Ground Beef 93/7% fat
7 oz. Onions, diced
16 oz. Crimini Mushrooms, sliced
24 oz. Mozzarella, whole milk, fresh (I like to use perilini’s)
2 jars Mezzetta Homestyle Marinara sauce
30 oz. Ricotta, whole milk
4 large Eggs
5 oz. Parmesan, shredded
2 large Eggplant (25 oz.) peeled and very thinly sliced
8 cloves Garlic (1.6 oz.) halved and thinly sliced
1 large Red Bell Pepper (7 oz) chopped
4 Tbsp. Olive Oil
1 Tbsp. Basil, dried
What to Do:
Pre-Heat oven to 375 degrees and have 2 – 9×13″ casserole pans ready
Brown ground beef and sausage in large saucepan, add onions and bell pepper and cook until softened, add marinara sauce, heat through and set aside.
Heat olive oil in another large skillet and saute mushrooms and garlic until soft and set aside.
Mix ricotta, parmesan, eggs and basil until mixed thoroughly, set aside.
Pour 2 cups meat sauce in bottom of each casserole dish and spread evenly, layer each pan with 1/4 of eggplant slices, spread ricotta mixture evenly over eggplant in both pans, using all of mixture in both pans.
Layer remaining eggplant slices over the top of the ricotta mixture in both pans, divide mushrooms between the two pans and spread evenly over the eggplant.
Top mushroom layer with the rest of the meat sauce, about 3 cups for each pan and spread evenly over mushrooms.
Top with the mozzarella, using half of the cheese on each pan, spreading evenly over the sauce.
Cover each pan tightly with non-stick foil and bake for 45 minutes, remove foil and continue baking for 15 minutes until cheese is slightly browned.
Makes 16 servings, 8 large slices per pan and freezes really well.
Ratios: Carbs 11% Fat: 61% Protein: 28%
Sodium: 1110mg Fat: 35.67g Fiber: 2.9g Net Carbs: 10.69g
Protein: 33.74g Calories: 525 Veggie Net Carbs: 7.22g