Jorge'S Pasta-Less Eggplant Lasagna Recipe

Name: Jorge'S Pasta-Less Eggplant Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant, peeled and sliced into 1/3-inch strips; 1 pound ground beef; 1/2 cup olive oil; 1 teaspoon Italian seasoning, or to taste; 1 (8 ounce) package grated Parmesan cheese, divided; 1 (16 ounce) container ricotta cheese; 1 egg; 1 (16 ounce) jar spaghetti sauce; 1 (14.5 ounce) can diced tomatoes; 2 tablespoons ketchup; 1 (6 ounce) container feta cheese; 8 ounces frozen chopped spinach, thawed and drained

Servings: persons

2 large eggplant, peeled and sliced into 1/3-inch strips
1 pound ground beef
1/2 cup olive oil
1 teaspoon Italian seasoning, or to taste
1 (8 ounce) package grated Parmesan cheese, divided
1 (16 ounce) container ricotta cheese
1 egg
1 (16 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 (6 ounce) container feta cheese
8 ounces frozen chopped spinach, thawed and drained

1
Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
2
Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
3
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4
Whisk olive oil and Italian seasoning together in a bowl.
5
Brush both sides of eggplant slices with the seasoned olive oil.
6
Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
7
Set oven to 400 degrees F (200 degrees C).
8
Measure 1 cup of Parmesan cheese and set aside.
9
Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
10
Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
11
Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
12
Top spaghetti sauce mixture with a layer of broiled eggplant slices.
13
Cover eggplant layer with a layer of the ricotta mixture.
14
Sprinkle a layer of feta on top of the ricotta mixture.
15
Cover feta layer with ground beef layer.
16
Sprinkle a layer of spinach on top of ground beef.
17
Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
18
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
19
Let cool for 10 minutes before serving.

878

kcal

Calories

Fat

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2 large eggplant, peeled and sliced into 1/3-inch strips, 1 pound ground beef, 1/2 cup olive oil, 1 teaspoon Italian seasoning, or to taste, and more.

Yes, Jorge'S Pasta-Less Eggplant 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.

That's it — enjoy your meal!

Jorge'S Pasta-Less Eggplant Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions