Name: Meat and Eggplant Sauce Lasagna
Prep time: 1 h
Cook time: 1 h
Yield: 12
Ingredients: Olive oil, or more as needed - 1 tablespoon; White onion, diced - ½ large; Garlic, finely chopped - 5 cloves; Lean ground beef - 1 pound; Salt and ground black pepper to taste - 1 pound; Crushed tomatoes - 2 (28 ounce) cans; Eggplant, peeled and diced - 1; Zucchini, peeled and diced - 2; Sliced fresh mushrooms - 2 cups; Diced carrots - 1 cup; Tomato puree - ¾ cup; Salt - 2 tablespoons; Dried basil - 2 tablespoons; Ground black pepper - 1 tablespoon; Dried oregano - 1 tablespoon; Bay leaf - 1; Lasagna noodles - 1 (16 ounce) package; Ricotta cheese - 4 cups; Egg - 1; Shredded mozzarella cheese, or more to taste - 4 cups; Grated Parmesan cheese - ½ cup

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Meat and Eggplant Sauce Lasagna

1. Olive oil, or more as needed - 1 tablespoon

2. White onion, diced - ½ large

3. Garlic, finely chopped - 5 cloves

4. Lean ground beef - 1 pound

5. Salt and ground black pepper to taste - 1 pound

6. Crushed tomatoes - 2 (28 ounce) cans

7. Eggplant, peeled and diced - 1

8. Zucchini, peeled and diced - 2

9. Sliced fresh mushrooms - 2 cups

10. Diced carrots - 1 cup

11. Tomato puree - ¾ cup

12. Salt - 2 tablespoons

13. Dried basil - 2 tablespoons

14. Ground black pepper - 1 tablespoon

15. Dried oregano - 1 tablespoon

16. Bay leaf - 1

17. Lasagna noodles - 1 (16 ounce) package

18. Ricotta cheese - 4 cups

19. Egg - 1

20. Shredded mozzarella cheese, or more to taste - 4 cups

21. Grated Parmesan cheese - ½ cup

How to cook deliciously - Meat and Eggplant Sauce Lasagna

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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

6. Stage

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.

7. Stage

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.