Eggplant Lasagna


  •  2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
  •  1 pound of ground beef or veal or lamb
  •  5 tablespoons olive oil, divided plus more for baking dish
  •  Coarse salt and freshly ground black pepper
  •  1 cup thinly sliced cremini mushrooms
  •  2 garlic cloves, minced
  •  1 tablespoon freshly chopped thyme leaves
  •  1 (15-ounce) container whole milk ricotta cheese
  •  1 cup grated Parmesan, divided
  •  2 tablespoons freshly chopped oregano leaves
  •  2 cups Spaghetti Sauce


Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet make the meat and put aside. Do all veggies and dump meat back in. After meat is put aside, add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool. And onion, spinach, kale and celery.

Spread half of the Spaghetti sauce on the bottom of the prepared baking dish. Lay 4 slices on top, followed by meat mix, a layer of ricotta and Oregano, a layer of grated motzarella, a layer of parm. Lay another 4 slices of eggplant, ricotta and oregano or thyme, meat mix and finish with the grated cheese and parm. Bake until golden brown, at 350 degrees, for 30 minutes.
Lasagna tastes amazing next day or few days. Put in microwave with some extra spaghetti sauce and cover with paper towel  ( just a little wet, so it doesn’t fly away). 


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