Luma'S Beef And Veg Lasagna With Eggplant Sauce

Name: Luma'S Beef And Veg Lasagna With Eggplant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, crushed; 2 (16 ounce) packages ground beef; 3 tomatoes, chopped; 1 small eggplant, chopped; 8 white mushrooms, sliced, or more to taste; 1 green bell pepper, chopped; 1 zucchini, chopped, or more to taste; 2 cloves garlic, minced; 1 (16 ounce) can tomato sauce; 1 pinch dried oregano, or to taste; salt and ground black pepper to taste; 1 tablespoon butter, or as needed; 3 tablespoons all-purpose flour; 1 gallon milk; 1 (8 ounce) package no-boil lasagna (such as Skinner(R) Oven Ready Lasagne), or to taste; 4 cups shredded mozzarella cheese

Servings: persons

1 onion, crushed
2 (16 ounce) packages ground beef
3 tomatoes, chopped
1 small eggplant, chopped
8 white mushrooms, sliced, or more to taste
1 green bell pepper, chopped
1 zucchini, chopped, or more to taste
2 cloves garlic, minced
1 (16 ounce) can tomato sauce
1 pinch dried oregano, or to taste
salt and ground black pepper to taste
1 tablespoon butter, or as needed
3 tablespoons all-purpose flour
1 gallon milk
1 (8 ounce) package no-boil lasagna (such as Skinner(R) Oven Ready Lasagne), or to taste
4 cups shredded mozzarella cheese

1
Heat a saucepan over medium-high heat. Cook and stir onion until softened, about 5 minutes. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes; cook until softened, about 10 minutes. Add eggplant, mushrooms, green bell pepper, zucchini, and garlic. Cook until vegetables soften, 15 to 20 minutes. Mix in tomato sauce, oregano, salt, and pepper.
2
Melt butter in a separate saucepan over medium heat. Add flour; pour in milk slowly. Season with salt and pepper. Bring bechamel sauce to a boil. Cook and stir until thickened, 5 to 7 minutes.
3
Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan.
4
Pour some bechamel sauce into the bottom of the prepared pan. Add a layer of lasagna and a layer of beef sauce; sprinkle some mozzarella cheese on top. Repeat layering until pan is full; sprinkle the remaining mozzarella cheese on top.
5
Bake in the preheated oven until top is browned and lasagna is heated through, about 2 hours.

902

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

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 onion, crushed, 2 (16 ounce) packages ground beef, 3 tomatoes, chopped, 1 small eggplant, chopped, and more.

Yes, Luma'S Beef And Veg Lasagna With Eggplant Sauce 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!