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.

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

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.

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!

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.

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Roasted Eggplant Lasagna With Meat