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

Method:

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

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

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

4. Blend béchamel ingredients until smooth.

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

6. Bake at 350°F for 25–30 min.

   
   

Macros (Per Serving — Approx.):

• Calories: ~430 cal

• Fat: ~21 g

• Protein: ~35 g

• Carbohydrates: ~25 g