Eggplant "Lasagna" Bolognese Recipe

Name: Eggplant "Lasagna" Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 2 stalks celery, trimmed, finely chopped; 1 None medium Spanish onion, finely chopped; 2 cloves garlic, minced; 1 lb ground beef; 3 cups tomato sauce; 2 tbsp tomato paste; 1 tbsp fresh flat-leaf parsley leaves, finely chopped; None None Cheese Sauce; 3 tbsp butter; 2 tbsp flour; 1 2/3 cups milk, warmed; 2 oz Cheddar cheese, coarsely grated; 2 None medium eggplants, thinly sliced into 18 slices; 2 oz baby spinach; 4 oz Cheddar cheese, coarsely grated

Servings: persons

1 tbsp olive oil
2 stalks celery, trimmed, finely chopped
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
1 lb ground beef
3 cups tomato sauce
2 tbsp tomato paste
1 tbsp fresh flat-leaf parsley leaves, finely chopped
None None Cheese Sauce
3 tbsp butter
2 tbsp flour
1 2/3 cups milk, warmed
2 oz Cheddar cheese, coarsely grated
2 None medium eggplants, thinly sliced into 18 slices
2 oz baby spinach
4 oz Cheddar cheese, coarsely grated

1
Heat olive oil in a large saucepan. Cook celery, onion and garlic, stirring, until onion softens. Add ground beef and cook, stirring, until browned. Add tomato sauce and tomato paste. Bring to a boil, stirring, then reduce heat and simmer, uncovered, for 20 mins, or until sauce thickens. Stir in parsley.
2
Meanwhile, to make the cheese sauce, melt butter in a medium saucepan. Add flour and cook, stirring, until mixture bubbles. Gradually stir in milk then cook, stirring, until sauce boils and thickens. Remove from heat and stir in cheese.
3
Cook eggplant on a heated, oiled grill pan or frying pan until lightly browned and tender.
4
Preheat broiler. Divide 1/3 of the bolognese between 6 ovenproof plates. Distribute 1/3 of the spinach and 1 slice of eggplant over top. Spoon 1/3 of the cheese sauce over top. Repeat to make 3 layers. Sprinkle with cheese and broil until cheese is melted and lightly browned. Serve.

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* 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 16 ingredients. The key ingredients include: 1 tbsp olive oil, 2 stalks celery, trimmed, finely chopped, 1 None medium Spanish onion, finely chopped, 2 cloves garlic, minced, and more.

Yes, Eggplant "Lasagna" Bolognese 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 "Lasagna" Bolognese

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