Eggplant Lasagne

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Eggplant Lasagna: A Delicious and Healthy Twist on a Classic

Are you looking for a comforting and flavorful dish that’s also good for you? Look no further than eggplant lasagna! This vegetarian take on the Italian classic swaps out pasta sheets for layers of tender, roasted eggplant, creating a lighter and healthier meal without sacrificing any of the rich, satisfying flavor.

Our eggplant lasagna recipe features thinly sliced eggplant, brushed with olive oil, and roasted until perfectly tender and slightly caramelized. This roasting process brings out the natural sweetness of the eggplant and adds a delightful smoky note to the dish. Layered between the eggplant are generous portions of our homemade marinara sauce, bursting with fresh tomatoes, herbs, and garlic. We also incorporate a creamy ricotta cheese mixture, seasoned with Parmesan, mozzarella, and a touch of nutmeg, to provide a luxurious and decadent texture.

Each layer is carefully constructed to create a harmonious blend of flavors and textures. The roasted eggplant provides a subtly sweet and savory base, while the marinara sauce adds a bright and tangy counterpoint. The creamy ricotta filling melts into the other layers, creating a rich and comforting experience with every bite.

Whether you’re a vegetarian, looking to incorporate more vegetables into your diet, or simply seeking a delicious and satisfying meal, eggplant lasagna is the perfect choice. It’s a versatile dish that can be served as a main course for a weeknight dinner or as a show-stopping centerpiece for a special occasion. And the best part? It’s relatively easy to make, making it a great option for both experienced and novice cooks alike.

So, ditch the pasta and embrace the eggplant! Try our recipe for eggplant lasagna today and discover a new favorite comfort food. It’s a guaranteed crowd-pleaser that will leave you feeling satisfied and nourished. Enjoy!

Ingredients

Meat Sauce:1 tablespoon olive oil1 onion, finely chopped1 carrot, grated4 cloves garlic, minced700g beef mince1 can diced tomato1 bottle Passata2 beef stock cubes or powder1 teaspoon each dried oregano and basil1 cup waterHandful Fresh basil leavesSalt and pepper, season to your tasteLasagne layers:3 eggplants, peeled and thinly slicedFresh lasagne sheets (I did 4 layers)500g mozzarella cheese, shreddedFresh basil leaves & Italian herbsNote :My dish was about 9x6inch, so it’s not that large.

Steps

Meat Sauce:Heat oil in a large pot over medium heat, add onion, and cook until golden & softened. Add in the garlic and sauté for about 1 minute, until fragrant.Add beef and cook while breaking it up with the end of your spoon until browned and water evaporates.Add shredded carrot, stir to combine.Add canned tomatoes, passata, stock powder, and dried herbs. Mix well to combine and bring to a gentle simmer.Season with the desired amount of salt and pepper. Cover and cook for about 30-40 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.Adjust salt, pepper, and dried herbs to your taste. Top with fresh basil and water. Stir.For the eggplant, sprinkle with salt, after 30mins remove excess water with a paper towel and fry until golden. Place on paper towels to absorb oil.

To Assemble

Preheat oven to 180c. Spoon about 1 cup of meat sauce on the base of a baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed) Layer with meat sauce enough to cover pasta, handful mozzarella cheese, eggplant.Repeat layers adding more mozzarella on the final top layer.Sprinkle dried Italian herbs or oregano and place a few basil leaves on the top layer.Bake for 35-45 minutes (Place a foil lid on for the 1st half of the bake, say 15-20min) then remove finish baking until golden and bubbling let stand for 10 minutes before slicing and serving.