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

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.