Eggplant Beef Lasagna Recipe

Name: Eggplant Beef Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium eggplants, peeled (my preference but leave peel on if you like it); 2 tablespoons olive oil; 1 1/4 lbs ground beef; 16 ounces ricotta cheese; 8 ounces shredded mozzarella cheese; 4 ounces shredded parmesan cheese; 15 1/4 ounces crushed tomatoes; 8 ounces tomato sauce; 4 ounces chopped garlic; 8 ounces chopped onions; 2 teaspoons italian seasoning; 1 teaspoon all purpose Greek seasoning; salt or pepper

Servings: persons

4 medium eggplants, peeled (my preference but leave peel on if you like it)
2 tablespoons olive oil
1 1/4 lbs ground beef
16 ounces ricotta cheese
8 ounces shredded mozzarella cheese
4 ounces shredded parmesan cheese
15 1/4 ounces crushed tomatoes
8 ounces tomato sauce
4 ounces chopped garlic
8 ounces chopped onions
2 teaspoons italian seasoning
1 teaspoon all purpose Greek seasoning
salt or pepper

1
Heat oven to 400 degrees, slice eggplant into 1/2 inch slices, coat with olive oil salt and pepper. Lie flat on cookie sheet and bake until tender (about 15 minutes).
2
In small saucepan, saute onion and garlic until tender. Add can crushed tomatoes with 1 tsp Italian seasoning. Simmer for about 10 minutes.
3
Brown ground beef with 1 tsp greek seasoning, 1tsp Italian seasoning, add tomato sauce and stir through. Adjust with salt if needed.
4
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!

1019

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium eggplants, peeled (my preference but leave peel on if you like it), 2 tablespoons olive oil, 1 1/4 lbs ground beef, 16 ounces ricotta cheese, and more.

Yes, Eggplant Beef Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Beef Lasagna

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