Vegetable Lasagna With Meat Sauce (Eggplant And Red

Name: Vegetable Lasagna With Meat Sauce (Eggplant And Red Peppers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VEGETABLE LAYER; 2 large red bell peppers (about 1 pound); 1 medium eggplant (about 1 pound); MEAT SAUCE; 1 tablespoon vegetable oil, mild, such as canola; 2 onions, medium yellow, finely chopped (2 cups); 2 garlic cloves, large, minced; 1 1/2 lbs extra lean ground beef; 1 (28 ounce) can crushed tomatoes in puree; 1 (16 ounce) can tomato sauce; 1 (6 ounce) can tomato paste; 1 cup water; 3/4 cup dry red wine or 3/4 cup additional water; 2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil; 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano; salt, to taste (optional); black pepper, freshly ground to taste; THE OTHER LAYERS; 1 1/2 lbs lasagna noodles, dried; 3 cups ricotta cheese, part skim, well drained (1 1/2 pounds); 1 lb part-skim mozzarella cheese, thinly sliced; 1 cup parmesan cheese, freshly grated (1/4 pound)

Servings: persons

VEGETABLE LAYER
2 large red bell peppers (about 1 pound)
1 medium eggplant (about 1 pound)
MEAT SAUCE
1 tablespoon vegetable oil, mild, such as canola
2 onions, medium yellow, finely chopped (2 cups)
2 garlic cloves, large, minced
1 1/2 lbs extra lean ground beef
1 (28 ounce) can crushed tomatoes in puree
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup water
3/4 cup dry red wine or 3/4 cup additional water
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano
salt, to taste (optional)
black pepper, freshly ground to taste
THE OTHER LAYERS
1 1/2 lbs lasagna noodles, dried
3 cups ricotta cheese, part skim, well drained (1 1/2 pounds)
1 lb part-skim mozzarella cheese, thinly sliced
1 cup parmesan cheese, freshly grated (1/4 pound)

1
Preheat broiler. Line a large baking sheet with foil. Place bell peppers on prepared baking sheet. Broil until skins are charred and blistered, 10 to 15 minutes, turning once. Transfer peppers to a plastic or brown paper bag, seal, and let stand for 10 to 15 minutes. Peel skins from peppers and cut in half lengthwise. Remove and discard stems and seeds. Cut peppers lengthwise into 1 inch wide strips. Set aside.
2
Meanwhile, trim unpeeled eggplant and cut lengthwise into 1/2 inch thick slices. Re-line baking sheet with foil. Place eggplant slices in a single layer on prepared baking sheet. Broil 3 to 4 inches from heat source until lightly browned, 6 to 8 minutes, turning once. Remove from oven and set aside.
3
TO MAKE SAUCE: In a large skillet, heat oil over medium heat. Add onions and garlic and saute until onions are soft, about 5 minutes. Add beef and cook, breaking up meat with a wooden spoon, for about 10 minutes, until no longer pink. Discard all fat. Stir in crushed tomatoes, tomato sauce, tomato paste, water, wine, herbs, salt, if desired, and pepper until blended. Simmer, uncovered, until sauce begins to thicken, about 15 minutes.
4
Meanwhile, cook noodles according to package directions. Drain well, rinse in cold water, and drain again.
5
Spoon 1 cup meat sauce evenly over bottom of a 16 x 12 inch casserole. Arrange one- third of noodles over sauce. Arrange half of eggplant slices and half of bell pepper strips over noodles. Gently spread one- third of remaining meat sauce over vegetables. Top with one -third of ricotta, then one- third of mozzarella. Repeat layers once. Top with remaining noodles, remaining sauce, and remaining ricotta and mozzarella. Sprinkle with Parmesan.
6
Preheat oven to 350u00b0F Bake, uncovered, for 30 to 40 minutes, until filling is bubbly and lasagna is heated through. Remove oven and let stand for 5 to 10 minutes before cutting into squares. Makes 12 servings.
7
ADVANCE PREPARATION: Lasagna may be made ahead through step 5, covered tightly, and refrigerated overnight or up to 24 hours. Bring to room temperature before baking.
8
Heartland Cooking Casseroles Traditional American Recipes.

1975

kcal

Calories

Fat

168

Carbs

118

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 22 ingredients. The key ingredients include: VEGETABLE LAYER, 2 large red bell peppers (about 1 pound), 1 medium eggplant (about 1 pound), MEAT SAUCE, and more.

Yes, Vegetable Lasagna With Meat Sauce (Eggplant And Red Peppers) 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!

Vegetable Lasagna With Meat Sauce (Eggplant And Red Peppers)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions