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Meat and Eggplant Sauce Lasagna
Meat and Eggplant Sauce Lasagna
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Prep Time:
60 minutes
Cook Time:
128 minutes
Total Time:
198 minutes
Savory meat and eggplant lasagna filled with ground beef, veggies, and 3 cheeses.
Ingredients:
  • 1 tablespoon olive oil, or more as needed
  • 0.5 large white onion, diced
  • 5 cloves garlic, finely chopped
  • 1 pound lean ground beef
  • 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
  • 0.75 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
  • 4 cups shredded mozzarella cheese, or more to taste
  • 0.5 cup grated Parmesan cheese
Instructions:
  • In a large pot over medium heat, heat oil. Add onion and garlic, sauté until onions are translucent, about 5 to 10 minutes. Add ground beef, season with salt and pepper, cook until browned and crumbly, about 5 to 7 minutes. Stir in crushed tomatoes, then fill the tomato can with water and add to the pot.
  • Combine eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf in the sauce. Bring to a boil, then simmer over medium-low heat. Cook for about 1 hour, stirring occasionally until flavors meld. Remove and discard the bay leaf before serving.
  • Bring a large pot of salted water to a gentle boil. Cook lasagna noodles until al dente, about 8 minutes, stirring occasionally. Drain and lay noodles on paper towels to dry, discarding any broken pieces.
  • In a bowl, mix ricotta and egg together, season with salt and pepper, and whisk until well combined.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Spread the sauce generously over the bottom of a large baking pan. Alternate layers of noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese until ingredients are used up. Cover the pan with aluminum foil before baking.
  • Bake in a hot oven until bubbling vigorously for 30 to 35 minutes. Uncover and raise the oven temperature to 400 degrees F (200 degrees C). Bake until the top is golden brown, about 10 to 15 minutes. Rest the lasagna for 10 to 15 minutes before serving.

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