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.
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.