A delicious eggplant lasagne recipe that swaps the pasta with roasted slices of eggplants. It makes this recipe a good option for those who seek a gluten-free lasagne recipe.
Between the eggplant (aubergine) slices is a delicious, well-seasoned filling of beef, mushrooms, carrots, and mozzarella cheese. This eggplant lasagne makes a lovely dinner for the whole family. So delicious! It is even more delicious than ordinary lasagne.
What’s goes on this Eggplant Lasagne?
Aubergine/eggplant, peeled, sliced lengthwise
Cooking oil spray
Minced beef
Garlic, minced
Onion, chopped
Mushrooms, sliced
Carrots, diced
Beef/chicken broth
tomato sauce
Hot sauce
Oregano
Thyme
Salt
Ground black pepper
Mozzarella
Chopped parsley (for serving)
How to make this eggplant lasagne recipe?
Preparing the eggplant: Peel slices of eggplants lengthwise then arrange them in a baking sheet. Spray with cooking oil then bake until softened (about 3-4 minutes on each side).
Preparing the filling: 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.
Assembling the eggplant lasagne casserole: Preheat the oven to 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 15 more minutes.
Top Tips:
If you prefer not to peel the eggplants before cooking it, that is fine. It is personal preference.
Keep leftovers in the fridge for up to three days.
What to serve with this dish?
You can serve this dish with a green salad, roasted veggies, or garlic bread.
Can I freeze this Eggplant Lasagne?
Yes, you can freeze it in a safe freezer container for up to two months.
You may also like:
Beef and mashed potato casserole
Mushroom pasta recipe
Easy one-pot spaghetti bolognese
Eggplant Lasagne Recipe
Ingredients
- 3 aubergine/eggplant , peeled, sliced lengthwise
- 500 g minced beef
- 4 cloves garlic , minced
- 1 onion big, chopped
- 150 g mushrooms , sliced
- 2 carrots small , 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 chopped parsley (for serving)
- cooking oil spray
Instructions
- 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 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 15 more minutes.
Nutrition
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