Meat and Eggplant Sauce Lasagna Recipe

Recipesfull introduces to you: Popular Recipes. (Meat and Eggplant Sauce Lasagna Recipe). As lasagnas go, this takes just about as much time as any. It is a modified version of my grandmother's recipe, so that it includes more vegetables, including eggplant. You can add whatever vegetables you want to the meat sauce. I grabbed what was seasonal and on sale, but I imagine this would be good with some spinach, broccoli, or diced tomato. Also, consider some crushed red pepper if you like a spicy sauce. Not a fan of that myself, but it would add a nice heat if that is your thing. I don't like salty sauce, so you may find you want more salt if you do prefer it that way. My oven runs hot. If necessary, please adjust your baking time to make sure the lasagna is heated all the way through.

Brief

Prep 1hr

Cook: 2hrs8 mins

Additional: 10 mins

Total: 3hrs18 mins

Servings: 12

Yield: 1 9x13-inch pan

Meat and Eggplant Sauce Lasagna Recipe

Ingredients

1 tablespoon olive oil

or more as needed

½ large white onion

diced

5 cloves garlic

finely chopped

1 pound lean ground beef

salt and ground black pepper to taste

2 (28 ounce) cans crushed tomatoes

1 eggplant

peeled and diced

2 zucchini

peeled and diced

2 cups sliced fresh mushrooms

1 cup diced carrots

¾ cup tomato puree

2 tablespoons salt

2 tablespoons dried basil

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 bay leaf

1 (16 ounce) package lasagna noodles

4 cups ricotta cheese

1 egg

4 cups shredded mozzarella cheese

or more to taste

½ cup grated Parmesan cheese

Main Dish

Directions

Step 1

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.

Step 2

Stir eggplant zucchini mushrooms carrots tomato puree 2 tablespoons salt basil black pepper oregano and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook stirring occasionally until flavors are well blended about 1 hour. Remove and discard bay leaf.

Step 3

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.

Step 4

Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.

Step 5

Preheat the oven to 375 degrees F (190 degrees C).

Step 6

Coat the bottom of a large baking pan with the sauce. Layer noodles ricotta mixture sauce mozzarella cheese and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.

Step 7

Bake in the preheated oven until bubbling furiously 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.

Nutritional Information

Meat and Eggplant Sauce Lasagna Recipe

Servings Per Recipe:12

Calories: 412

% Daily Value *

Protein: 27.3g 55%

Carbohydrates: 46.2g 15%

Dietary Fiber: 7g 28%

Sugars: 5.1g

Fat: 14.6g 23%

Saturated Fat: 6.8g 34%

Cholesterol: 68.9mg 23%

Vitamin A Iu: 3142.6IU 63%

Niacin Equivalents: 10.9mg 84%

Vitamin B6: 0.5mg 34%

Vitamin C: 22.3mg 37%

Folate: 127.1mcg 32%

Calcium: 428.4mg 43%

Iron: 4.8mg 27%

Magnesium: 81.3mg 29%

Potassium: 959.3mg 27%

Sodium: 1738.7mg 70%

Thiamin: 0.2mg 21%

Calories From Fat: 131.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.