Eggplant Parm Lasagna (Family + Meal Prep)

Ingredients

(Serves ~6–8)

• 2 lbs ground meat
  (bison + lean beef)

• 2 eggplants, sliced lengthwise
  (~8–9 slices per eggplant)

• 1 box organic lasagna noodles

• 24 oz pasta sauce
  (≤5g sugar per serving)

• 1 medium onion, chopped

• 2 garlic cloves
  (or 2 tsp garlic powder)

• 1 tsp oregano
  

High-Protein “Béchamel” Sauce

• 1½ cups cottage cheese

• ½ tsp salt

• ½ tsp black pepper

• Pinch of nutmeg
  

Macros

(Per Serving — Approx.):

Calories: ~430 cal
Fat: ~21 g
Protein: ~35 g
Carbohydrates: ~25 g

Method:

• Slice eggplant and salt both sides; let sit 30+ min (or overnight).

• Blot dry, lightly oil, and sauté each side (~2 min) to soften.

• Cook meat with onion, garlic, oregano, and pasta sauce in a skillet.

• Blend béchamel ingredients until smooth.

• In a 9x11 pan or 4 meal prep containers, build layers:– Eggplant or noodles → meat → sauce → béchamel → repeat

• Bake at 350°F for 25–30 min.