If you're searching for a comforting and indulgent dish that will impress your family and friends, look no further than this Eggplant Lasagna with Meat Sauce! This Italian classic brings together layers of roasted eggplant, savory ground beef, and creamy ricotta, all topped with a bubbly, golden cheese crust that will have everyone coming back for seconds. Perfect for a cozy dinner or a special gathering, this recipe is not only delicious but also a delightful way to sneak in some veggies. Get ready to elevate your lasagna game and discover a new favorite that’s sure to become a staple in your kitchen!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 large eggplants, sliced
- 1 lb ground beef
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 tsp basil
- 1 tsp oregano
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Slice eggplants lengthwise into 1/4-inch thick slices. Lightly salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- Brush eggplant slices with olive oil and arrange on prepared baking sheets. Roast in the preheated oven for 15-20 minutes, turning once halfway through, until they are soft and lightly golden.
- In a large skillet, brown the ground beef over medium-high heat, breaking it into small crumbles. Drain excess fat.
- Add marinara sauce to the beef, stirring to combine. Mix in basil and oregano, and simmer for 10 minutes.
- In a separate bowl, mix ricotta cheese with 1/2 cup of Parmesan cheese.
- In a 9x13 inch baking dish, begin layering: spread a thin layer of meat sauce on the bottom.
- Layer roasted eggplant slices, followed by meat sauce, ricotta mixture, and shredded mozzarella. Repeat layers 2-3 times.
- Top the final layer with remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 15-20 minutes until cheese is bubbly and golden.
- Let the lasagna rest for 10-15 minutes before serving to allow it to set and cool slightly.
- Slice and serve hot, garnishing with fresh basil if desired.
Tips
- Salt the Eggplant: Don’t skip the salting step! It helps draw out moisture and bitterness from the eggplant, resulting in a more flavorful dish. After salting, make sure to pat the slices dry to avoid excess moisture in your lasagna.
- Layering is Key: For the best texture and flavor, make sure to layer your ingredients evenly. Start with a thin layer of meat sauce at the bottom to prevent sticking, and alternate between eggplant, meat sauce, ricotta, and mozzarella.
- Let it Rest: Allow the lasagna to rest for 10-15 minutes after baking. This helps it set and makes slicing much easier, ensuring that each piece holds its shape.
- Customize Your Cheese: Feel free to experiment with different types of cheese! Adding a layer of provolone or fontina can give your lasagna an extra flavor kick.
- Make it Ahead: This dish can be prepared in advance. Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 18g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
