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 tablespoon olive oil; 2 stalks celery trimmed, finely chopped; 1 spanish onion medium, finely chopped; 2 cloves garlic minced; 1 pound ground beef; 3 cups tomato sauce; 2 tablespoons tomato paste; 1 tablespoon flat leaf parsley leaves fresh, finely chopped; cheese sauce; 3 tablespoons butter; 2 tablespoons flour; 1 2/3 cups milk warmed; 2 ounces cheddar cheese coarsely grated; 2 eggplants medium, thinly sliced into 18 slices; 2 ounces baby spinach; 4 ounces cheddar cheese coarsely grated

Servings: persons

1 tablespoon olive oil
2 stalks celery trimmed, finely chopped
1 spanish onion medium, finely chopped
2 cloves garlic minced
1 pound ground beef
3 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon flat leaf parsley leaves fresh, finely chopped
cheese sauce
3 tablespoons butter
2 tablespoons flour
1 2/3 cups milk warmed
2 ounces cheddar cheese coarsely grated
2 eggplants medium, thinly sliced into 18 slices
2 ounces baby spinach
4 ounces 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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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 stalks celery trimmed, finely chopped, 1 spanish onion medium, 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.

That's it — enjoy your meal!

Eggplant "Lasagna" Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions