Eggplant Meat Lasagna Recipes

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
• In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
• Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
• Bake for 45 minutes, until cheese is fully melted.
• Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
• Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
• Serve garnished with fresh basil.
• Enjoy!

EGGPLANT LASAGNA RECIPE

Steps:

• Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
• Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
• Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
• While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
• Remove the eggplant from the oven. Lower the heat to 375 degrees F.
• Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
• Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
• Let the lasagna rest for 10 minutes before cutting and serving.

EGGPLANT LASAGNA

Steps:

• Preheat oven to 400 degrees F.
• Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
• Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
• In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
• Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.
• Preheat the oven to 400 degrees F.
• Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
• Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.

EGGPLANT LASAGNA WITH SPICY ITALIAN SAUSAGE MEAT SAUCE

Steps:

• Preheat the oven to 400°F.
• Brush 2 baking sheets lightly with olive oil
• Spray a 9x13-inch baking dish with oil-spray
• Cut off the tops from the eggplants and cut them lengthwise into 1/4-inch thick slices. Arrange eggplant slices on the baking sheets. Brush each slice with oil and bake 20 minutes, turning slices and rotating the baking sheet when halfway through the baking process. Remove from oven and allow to cool.
• In a large skillet set over medium-high heat, add the sausage and break up with a wooden spoon or fork. Cook, while continuing to stir occasionally, until lightly browned. Drain off and discard the accumulated fat, push the sausage to one side and add the chopped onions, garlic and seasoning mix. Cook and stir until the onions are translucent. Add the wine and cook for 1 minute to burn of the alcohol. Add the marinara sauce, stir to combine well. Increase the heat to high and bring the sauce to a boil then lower the heat and simmer the sauce to reduce the volume. Remove from the heat and reserve.
• Add the butter to a large saucepan set over medium heat and when it has melted add the garlic and cook for a few seconds until fragrant. Add the flour, salt and pepper and cook, stirring until a pale golden color. Add the milk slowly while whisking constantly, bring to a boil and whisk until thick and smooth, about 8-10 minutes. Remove from the heat and set reserve.
• Add the chopped fresh herbs to a small dish and reserve.
• Add 1 cup of the béchamel sauce to the bottom of the prepared baking dish. Add slices of eggplant alternating positions to fit the dish. Add 1 cup of the meat mixture, spread 1 cup of the béchamel sauce over the meat sauce and sprinkle with 1/3 of the shredded mozzarella, add 1/3 of the fresh herb mixture. Continue with the remaining layers......eggplant, meat sauce, béchamel sauce, mozzarella and fresh herbs, finishing with the grated Parmesan.
• Using a piece of foil large enough to cover the dish, spray the underside with non-stick oil and cover the dish. Transfer the lasagna to the middle of the oven and bake for 30 minutes, remove the foil and continue to bake for another 15 minutes until bubbly and golden brown. Transfer from the oven and cool for 15 minutes, Garnish with parsley or basil before serving.

EGGPLANT AND GROUND BEEF LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease the bottom and sides of 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
• Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
• Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
• Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
• Layer noodles on top of sauce.
• Spread a thin layer of sauce on top of noodles.
• Place a layer of eggplant slices on top of noodle and sauce layer.
• Sprinkle about one-fourth of the cheese on top of eggplant slices.
• Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
• Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

MEAT AND EGGPLANT SAUCE LASAGNA

Steps:

• 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.
• 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.
• 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.
• Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
• Preheat the oven to 375 degrees F (190 degrees C).
• 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.
• 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.

MEATY EGGPLANT LASAGNA RECIPE - (4.1/5)

Steps:

• Cut the ends off and peel the eggplant. Slice the eggplant lengthwise into 1/2-inch slices. this should yield about 6 to 8 slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet, you may need to do them in two batches. Broil about 3 to 5 minutes per side until tender, and a little browned. Watch them closely, because they can burn quickly. Lightly sprinkle them with salt after removing from the oven. Brown the ground beef, and season to taste with salt and pepper. Add the marinara sauce and heat through. Layer everything in a greased 7x9x3-inch baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the parmesan cheese. If you don't have that size baking dish, use a 9x13-inch baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350°F about 30 minutes, or until the cheese is bubbly.

CLASSIC EGGPLANT LASAGNA RECIPE

Steps:

• Trim the top and bottom of the eggplants. Slice the eggplants lengthwise to 1/4" thick slices.
• Place the eggplant slices on a baking sheet and generously sprinkle with salt on both sides. Let the eggplants sit and "sweat" for about 45 minutes. Then Pat dry them completely and brush with 1 1/2 tbsp olive oil on both sides.
• Heat the oven to 400°F and once it's hot, bake the eggplants in the oven for 20 minutes.
• Meanwhile, heat the remaining olive oil in a large pan and saute onion until golden.
• Add in ground beef, salt, pepper, dried oregano and basil and cook it until brown, break it into pieces and you cook it.
• Once the ground beef is browned, add in tomato sauce and crushed tomatoes. Cook for a few more minutes. Turn the heat off and set it aside.
• In a large bowl, mix ricotta cheese with grated parmesan and egg. Set aside.
• Now it's time to assemble your eggplant lasagna. Preheat the oven to 375°F and coat a baking dish with cooking spray. Start by spreading a thin layer of meat sauce at the bottom of the dish. Top with roasted eggplant slices, spread some ricotta cheese mix on the eggplant. add some meat sauce on top, and finish with a thin layer of mozzarella cheese. Repeat these steps until you run out of the beef sauce, eggplant sliced and ricotta mix.
• Bake the eggplant lasagna in the oven for 40 minutes until the top gets all golden and bubbly.
• Let the lasagna cool for 15 to 20 minutes before you slice it.

EGGPLANT LASAGNA

Steps:

• About 1/2 hour before serving:.
• Preheat oven to 350 degrees.
• Prepare noodles and drain.
• While noodles are cooking:.
• Place bread crumbs and 1/2 teaspoon salt on waxed paper.
• In small dish, beat eggs with 2 tablespoons water.
• Dip eggplant into egg mixture then in crumbs.
• Cook eggplant in hot oil a few at a time.
• In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce.
• Repeat layers.
• Sprinkle with parmesan cheese.
• Bake 30 minutes, uncovered.

EGGPLANT LASAGNA

Steps:

• Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
• Arrange sliced eggplant in a single layer on the 2 sheet pans-if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
• Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans' positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
• Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
• In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
• Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

KETO EGGPLANT LASAGNA

Steps:

• Slice eggplant into ¼" slices. Generously cover with salt and let sit in a strainer about 30 minutes. Rinse well and dab dry. Spray with olive oil spray.
• Preheat oven to 400°F. Place eggplant slices on a parchment lined pan (2 pans), season with oregano, and bake 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
• Meanwhile, brown ground beef with Italian seasoning in a pan. Drain fat. Add 2 cups pasta sauce and 1 cup water. Simmer 15 minutes or until thickened.
• Combine all cheese mixture ingredients except mozzarella cheese in a separate bowl.
• Place ½ cup tomato sauce in the bottom of a 9x13 pan. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
• Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining eggplant. Cover with mozzarella cheese.
• Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.

EGGPLANT LASAGNA

Steps:

• Preheat the oven to 375F. Slice the eggplant into 1/2" slices lengthwise. Place the slices on a large baking sheet and generously season both sides with salt. Let them sit for 20 minutes (the bitter juices will release for better taste and a less watery lasagna).
• Meanwhile, start prepping the other ingredients. Add the beef to a skillet over medium-high heat and cook until browned (about 8 minutes). Stir in the marinara sauce and heat through.
• Add the egg (beat it before adding other ingredients), ricotta, 1 cup of the parmesan, 1.5 cups of the mozzarella (we are saving some mozzarella and parmesan to top the lasagna with), the Italian seasoning, garlic powder, and some salt & pepper to a bowl and combine until smooth.
• Once the eggplant is done sweating, pat it dry with paper towels. Brush each piece with olive oil on both sides. Roast for 20 minutes.
• Add a layer of the marinara sauce/beef to the bottom of a greased 9x13 baking dish, followed by a layer of eggplant (it's ok if it overlaps a little). Then, add the ricotta cheese layer, more eggplant, another ricotta layer, a marinara layer, and then the rest of the parmesan and mozzarella cheeses sprinkled over top. Lower the oven heat to 350F and bake uncovered for 30 minutes. Finish it off by broiling for 5 minutes or until the cheese is nicely browned.
• Let the lasagna sit for 10 minutes prior to serving.

EGGPLANT BEEF LASAGNA

Steps:

• Heat oven to 400 degrees, slice eggplant into ½ inch slices, coat with olive oil salt and pepper. Lie flat on cookie sheet and bake until tender (about 15 minutes).
• In small saucepan, sauté onion and garlic until tender. Add can crushed tomatoes with 1 tsp Italian seasoning. Simmer for about 10 minutes.
• Brown ground beef with 1 tsp greek seasoning, 1tsp Italian seasoning, add tomato sauce and stir through. Adjust with salt if needed.
• Reduce oven to 350 degrees. In 9x9 pyrex casserole dish, put layer of crushed tomato mixture and spread around on bottom, add layer of cooked eggplant, spread layer of ricotta cheese, add layer of beef, layer of mozzarella, and repeat all layers, ending with the layer of crushed tomatoes, topped by the parmesan cheese. Put in oven for 30 minutes until lightly browned on top. Let set for about 15 minutes before slicing. Delicious!

EGGPLANT LASAGNA RECIPE

Steps:

• Slice eggplant into thin slices about ¼" thick. Generously sprinkle with salt and rest in a strainer for about 30 minutes. Rinse well and pat dry with paper towel. Spray with olive oil spray.
• Preheat oven to 400°F and line a pan with parchment paper. Arrange eggplant slices evenly on pan and sprinkle with oregano. Bake eggplant for 30 minutes, flipping after 15 minutes. Remove eggplant from oven and reduce heat to 350°F for the lasagna.
• While eggplant is cooking, brown ground beef with Italian seasoning in a pan and drain fat. Add 2 cups pasta sauce and 1 cup water. Simmer for 15 minutes.
• Combine all cheese mixture ingredients, except mozzarella, in a separate bowl.
• Place ½ cup tomato sauce in the bottom of a 9×13 pan. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
• Repeat with ⅓ eggplant, remaining cheese mixture, remaining meat mixture and finally remaining ⅓ eggplant. Cover with mozzarella cheese.
• Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Rest for 15 minutes before serving.

EGGPLANT LASAGNA

Steps:

• Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.