Description
This Eggplant Lasagna Recipe is a hearty and delicious twist on traditional lasagna, featuring layers of tender eggplant, savory ground beef marinara, and three types of cheese. Perfectly baked and broiled to golden perfection, it’s a comforting and satisfying dish ideal for festive occasions or cozy weeknight dinners.
Ingredients
Lasagna and Pasta
- 16 lasagna sheets
Vegetables
- 1 medium sized white onion, diced
- 5 cloves garlic, minced
- 1 large eggplant (14 ounces), evenly cut and cubed
Meat and Sauces
- 9-12 ounces ground beef
- 42 ounces jar or can of tomato sauce (can use 28 ounce and 14 ounce jars)
Cheeses
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese, divided (1 cup set aside for topping)
Oils and Seasonings
- 1 ½ tablespoons olive oil (plus 2 tablespoons for sautéing)
- ¾ teaspoon sea salt (plus additional for seasoning)
- ½ teaspoon ground black pepper
Garnish
- Basil for garnish, optional
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F (180°C). Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, stirring occasionally to prevent sticking. Drain and set aside.
- Sauté Aromatics: While the pasta cooks, heat 2 tablespoons of olive oil in a pan over medium heat. Add diced onion and minced garlic, sauté for about 5 minutes until onions are translucent and fragrant.
- Cook Eggplant: Add cubed eggplant, sea salt, and ground black pepper to the pan. Continue cooking for about 10 minutes until the eggplant is soft and tender enough to be easily pierced with a wooden spoon or spatula.
- Brown Ground Beef: Add ground beef to the pan, breaking it up as it cooks. Cook for approximately 10 minutes until browned. Season with salt as needed, tasting to balance flavors.
- Add Tomato Sauce: Reduce heat to medium-low. Pour in all the tomato sauce and stir to combine thoroughly. Simmer for about 3 minutes to allow flavors to meld. Adjust seasoning with salt to taste. Remove from heat.
- Assemble Lasagna Layers: In a 13” x 9” baking pan, spread ½ cup of the meat sauce mixture evenly on the bottom. Layer about 4 lasagna noodles lengthwise, overlapping slightly.
- Add Cheese and Sauce Layers: Spread one-quarter of the remaining meat sauce over noodles, followed by one-third of the ricotta cheese, and one-third of the remaining shredded mozzarella.
- Repeat Layers: Continue layering noodles, meat sauce, ricotta, and mozzarella until four layers are built, ending with meat sauce on top. Spread the reserved 1 cup of mozzarella cheese evenly over the top layer.
- Bake Covered: Cover the baking pan with foil and bake in the preheated oven for 30 minutes.
- Broil to Brown: Remove foil and broil on low for 3-5 minutes until the cheese on top is golden and bubbly. Watch carefully to avoid burning.
- Rest and Garnish: Remove from oven and let the lasagna rest on the counter for about 10 minutes to set up. Garnish with fresh basil leaves if desired.
- Serve: Cut into 9 or 12 even slices and serve warm. Enjoy your comforting eggplant lasagna!
Notes
- For a vegetarian version, omit ground beef and add extra vegetables or mushrooms.
- Ensure lasagna noodles do not stick by stirring during boiling and rinsing with cold water after cooking if desired.
- Basil garnish adds freshness and color but can be omitted if unavailable.
- Broiling time may vary depending on oven; keep a close eye to prevent burning.
- Letting the lasagna rest before cutting helps it hold shape better when served.
