Eggplant Lasagna
Eggplant lasagna is a delicious and low-carb alternative to the traditional pasta dish. Here is a simple recipe that you can follow to make your own eggplant lasagna at home.This recipe serves approximately 8 people, feel free to adjust the quantities based on your preferences.
Ingredients
- 2 large eggplants sliced lengthwise
- 450 g 1 lb ground beef or ground turkey
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 14 oz tomato sauce
- 1 can 6 oz tomato paste
- 1/2 cup red wine optional
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 cups ricotta cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Lasagna noodles optional
Instructions
- Preheat oven to 190 degrees C
- Slice the eggplants lengthwise into about 1/4-inch thick slices.
- Place the slices on a baking sheet, brush with olive oil, and bake for about 15 minutes or until tender. Set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
- Add ground meat and cook until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato sauce, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
- In a bowl, combine ricotta cheese with one beaten egg. Mix well.
- In a large baking dish, layer the components as follows:
- Start with a thin layer of meat sauce.
- Add a layer of eggplant slices.
- Spread a layer of ricotta mixture.
- Sprinkle mozzarella and Parmesan cheese.
- Repeat the layers, finishing with a layer of meat sauce and a generous topping of mozzarella and Parmesan cheese.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
- Allow the lasagna to rest for 10 minutes before serving.
- Garnish with fresh basil or parsley.
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