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    Home » Recipes » Dinner

    Roasted Eggplant Lasagna With Meat

    Published: May 14, 2022 · by Radwa.

    Jump to Recipe

    Say hello to the best eggplant lasagna ever! My roasted eggplant lasagna is incredibly easy to put together and gluten-free. It swaps the pasta with roasted slices of eggplant layered between well-seasoned ground beef and mozzarella cheese.

    Grilled Eggplant Lasagna

    Roasted Eggplant Lasagna With Meat

    Guys, I just made this dish for the second time this week, and my family can't get enough of it. This recipe consists of 3 layers: the roasted eggplants, the meat sauce and the cheese layer.

    I like to generously season my eggplant slices with salt before roasting for a better taste.

    I also highly recommend roasting the eggplant slices in the oven before starting to layer the lasagna dish; roasting eggplants gives the dish WAY better texture and a caramelized flavor.

    I remember the first time I made this dish; I didn't roast the eggplants, and I thought they would cook in the oven. The eggplant turned out so spongy. The texture and taste of the dish were so horrible, and I had to toss it.

    The meat sauce in this recipe is super rich and delicious: well-seasoned ground beef cooked with carrot and mushroom in tomato sauce. SO delicious!

    The final layer in this dish is the mozzarella cheese; it browns and melts over the layers, giving extra deliciousness.

    I can't recommend this dish enough for a delicious family dinner or as a delicious option for those who seek a gluten-free lasagna recipe.

    Ingredients

    Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

    Eggplant (Aubergine): I used 3 large eggplants. I peeled and sliced them lengthwise, but you don't have to peel it.

    Cooking oil spray: To spray the eggplant slices before roasting. Use any oil you have on hand.

    For The Sauce Layer, I used extra lean ground beef, garlic and onion, beef broth, a little bit of hot sauce, tomato sauce, sliced mushrooms and diced carrots.

    Seasonings: I used oregano, thyme, salt and ground black pepper.

    Mozzarella: I LOVE Mozzarella. However, you can replace Mozzarella cheese with cheddar or ricotta.

    How To Make Roasted Eggplant Lasagna With Meat

    steps of making the recipe.

    One: Preheat the oven to 400f / 200c.

    Two - Prepare the eggplant: Peel slices of eggplants lengthwise then arrange them in a baking sheet. Spray with cooking oil then roast in the oven until softened and golden brown for about 15-20 minutes.

    Tip: Feel free to fry the eggplants instead of roasting them. However, this will add too many calories to the dish.

    cooking the meat.

    Three - Prepare the sauce: Heat some oil in a skillet over medium heat. Add the onions and cook until they’re softened. Add the minced beef and cook until it’s browned.

    Four: Next, add carrots, mushrooms, garlic, salt, and pepper. Cook for 8-9 minutes. Add tomato sauce, hot sauce, oregano, and thyme, stir. Then add the beef broth and simmer for 20 minutes then turn off the heat.

    Tip: Make sure to cook the sauce until it is thick and not runny.

    Five - Assemble the eggplant lasagna casserole: Preheat the oven to 400F / 200C. Add a layer of the eggplants in a baking dish then top it with a layer of the beef mixture then add another layer of the eggplants. Repeat until you finish all the eggplants. 

    Six: Top everything with a generous amount of of mozzarella. Cover the baking dish with foil and bake for 20 minutes. Uncover the baking dish and bake for 10 more minutes. Serve immediately!

    Aubergine Lasagne in a plate

    Serving Suggestions

    I like to serve this dish with Rocket Salad with Parmesan or Malfouf Salad for easy lunch.

    For dinner I recommend serving this dish with Deep Fried Chicken Thighs or Black Pepper Beef Stir Fry.

    Storage

    I don't recommend freezing this dish as it turns out so mushy. However, you can store it in the fridge for 3-4 days covered.

    To make this dish ahead of time, prepare it the day before, cover it well with aluminium foil and keep it in the fridge, ready to bake for 1-2 days.

    Grilled Eggplant Lasagna in a plate

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    Recipe Card

    Roasted Eggplant Lasagne in a baking pan.
    Print Pin
    5 from 1 vote

    Roasted Eggplant Lasagna With Meat

    My roasted eggplant lasagna is incredibly easy to put together and gluten-free. It swaps the pasta with roasted slices of eggplant layered between well-seasoned ground beef and mozzarella cheese.
    Course Dinner, Main Course
    Cuisine American
    Diet Gluten Free
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 6 servings
    Calories 361kcal
    Author Radwa

    Equipment

    • Baking sheet
    • Baking pan
    • Chopping board
    • Kitchen knife

    Ingredients

    • 3 eggplant (aubergine) , peeled, sliced lengthwise
    • 500 g ground beef
    • 4 cloves garlic , minced
    • 1 onion big, chopped
    • 150 g mushrooms , sliced
    • 2 small carrots , diced
    • ½ cup beef/chicken broth
    • 1 cup tomato sauce
    • 1 tablespoon hot sauce
    • ½ teaspoon oregano
    • ½ teaspoon thyme
    • ¾ teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 cup mozzarella
    • 1 tablespoon parsley , chopped for serving
    • cooking oil spray

    Instructions

    • Preheat the oven to 400f / 200c.
    • Peel slices of eggplants lengthwise then arrange them in a baking sheet. Spray with cooking oil then roast in the oven until softened and golden brown for about 15-20 minutes.
    • Heat some oil in a skillet over medium heat. Add the onions and cook until they’re softened. Add the minced beef and cook until it’s browned.
    • Next, add carrots, mushrooms, garlic, salt, and pepper. Cook for 8-9 minutes. Add tomato sauce, hot sauce, oregano, and thyme, stir. Then add the beef broth and simmer for 15 minutes then turn off the heat.
    • Preheat the oven to 400f / 200c. Add a layer of the eggplants in a baking dish then top it with a layer of the beef mixture then add another layer of the eggplants. Repeat until you finish all the eggplants. 
    • Next, top everything with a generous amount of of mozzarella. Cover the baking dish with foil. Bake for 20 minutes. Uncover the baking dish and bake for 10 more minutes.

    Notes

    • I don't recommend freezing this dish as it turns out so mushy. However, you can store it in the fridge for 3-4 days covered.
    • To make this dish ahead of time, prepare it the day before, cover it well with aluminium foil and keep it in the fridge, ready to bake for 1-2 days.

    Nutrition

    Serving: 1serving | Calories: 361kcal | Carbohydrates: 22g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 833mg | Potassium: 1078mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3753IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    About Radwa

    Hi, I am Radwa! I've always been fond of food—seriously, it's my love language. I share my tried-and-true recipes and provide easy, step-by-step recipes that anyone can follow.

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    Healthy Life Trainer

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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