Best 7 Meat And Eggplant Sauce Lasagna Recipes

EGGPLANT AND GROUND BEEF LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grease the bottom and sides of 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
• Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
• Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
• Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
• Layer noodles on top of sauce.
• Spread a thin layer of sauce on top of noodles.
• Place a layer of eggplant slices on top of noodle and sauce layer.
• Sprinkle about one-fourth of the cheese on top of eggplant slices.
• Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
• Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

EGGPLANT LASAGNA WITH SPICY ITALIAN SAUSAGE MEAT SAUCE

Steps:

• Preheat the oven to 400°F.
• Brush 2 baking sheets lightly with olive oil
• Spray a 9x13-inch baking dish with oil-spray
• Cut off the tops from the eggplants and cut them lengthwise into 1/4-inch thick slices. Arrange eggplant slices on the baking sheets. Brush each slice with oil and bake 20 minutes, turning slices and rotating the baking sheet when halfway through the baking process. Remove from oven and allow to cool.
• In a large skillet set over medium-high heat, add the sausage and break up with a wooden spoon or fork. Cook, while continuing to stir occasionally, until lightly browned. Drain off and discard the accumulated fat, push the sausage to one side and add the chopped onions, garlic and seasoning mix. Cook and stir until the onions are translucent. Add the wine and cook for 1 minute to burn of the alcohol. Add the marinara sauce, stir to combine well. Increase the heat to high and bring the sauce to a boil then lower the heat and simmer the sauce to reduce the volume. Remove from the heat and reserve.
• Add the butter to a large saucepan set over medium heat and when it has melted add the garlic and cook for a few seconds until fragrant. Add the flour, salt and pepper and cook, stirring until a pale golden color. Add the milk slowly while whisking constantly, bring to a boil and whisk until thick and smooth, about 8-10 minutes. Remove from the heat and set reserve.
• Add the chopped fresh herbs to a small dish and reserve.
• Add 1 cup of the béchamel sauce to the bottom of the prepared baking dish. Add slices of eggplant alternating positions to fit the dish. Add 1 cup of the meat mixture, spread 1 cup of the béchamel sauce over the meat sauce and sprinkle with 1/3 of the shredded mozzarella, add 1/3 of the fresh herb mixture. Continue with the remaining layers......eggplant, meat sauce, béchamel sauce, mozzarella and fresh herbs, finishing with the grated Parmesan.
• Using a piece of foil large enough to cover the dish, spray the underside with non-stick oil and cover the dish. Transfer the lasagna to the middle of the oven and bake for 30 minutes, remove the foil and continue to bake for another 15 minutes until bubbly and golden brown. Transfer from the oven and cool for 15 minutes, Garnish with parsley or basil before serving.

MEAT AND EGGPLANT SAUCE LASAGNA

Steps:

• Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear, 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.
• Stir eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until flavors are well blended, about 1 hour. Remove and discard bay leaf.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.
• Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of a large baking pan with the sauce. Layer noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.
• Bake in the preheated oven until bubbling furiously, 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown, 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.

EGGPLANT LASAGNA

Steps:

• Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.

SEPHARDIC MEAT AND EGGPLANT LASAGNA: MEGINAH

Steps:

• Preheat oven to 350 degrees F. In a large frying pan, brown ground turkey and veal, approximately 10 minutes. Once brown, drain, then sprinkle 2 tablespoons of cinnamon onto mixture, and set aside. In another large frying pan, heat 1/4 cup olive oil and saute diced onions until browned. Add sliced mushrooms to onion mixture, and saute together with seasoning, pinch of salt and pepper, until cooked. Place cooked mixture in large bowl and set aside. Using the same frying pan (do not wash), add remaining 1/4 cup oil and saute with pinches of salt and pepper, diced eggplant and garlic, until soft. Add these ingredients to onions and mushrooms in the mixing bowl. Add minced parsley, salt, freshly ground pepper, and remaining 2 tablespoons of cinnamon. Add 2 cans of tomato sauce to vegetable mixture. Combine browned turkey and veal with vegetable mixture; adjust seasonings. Add 1/4-cup sugar or honey to taste, and set aside. Cover counter top with heavy-duty paper towels. Use 2 aluminum roasting pans, 1 for matzo-soaking process, and 1 for egg dipping process. Fill 1 large aluminum roasting pan halfway with almost boiling water. Add matzos, 1 at a time to this "bath" and soak until wet through, not falling apart, but pliable. Remove and lay on paper towels. Place more towels on top of matzos to soak up excess water, if necessary. Fill second large aluminum roasting pan with about 3 cartons of liquid eggs. (You will dip the softened matzos into egg mixture, 1 at a time as you layer.) Grease 2 (9-1/2 by 13 inch) glass baking dishes lightly with olive oil. Open remaining cans of tomato sauce, pour into mixing bowl, and set aside. Start layering in Pyrex baking dish. First with a thin amount of tomato sauce on bottom, then with 2 to 2 1/2 egg dipped matzos (these are used similarly to lasagna noodles), then with filling mixture, then several dollops of tomato sauce, continuing to repeat process until each baking dish uses 6 to 8 matzos. Finish with a layer of matzos brushed lightly with tomato sauce. Bake at 350 degrees F for 40 minutes, until top is firm and golden.

EGGPLANT BEEF LASAGNA

Steps:

• Heat oven to 400 degrees, slice eggplant into ½ inch slices, coat with olive oil salt and pepper. Lie flat on cookie sheet and bake until tender (about 15 minutes).
• In small saucepan, sauté onion and garlic until tender. Add can crushed tomatoes with 1 tsp Italian seasoning. Simmer for about 10 minutes.
• Brown ground beef with 1 tsp greek seasoning, 1tsp Italian seasoning, add tomato sauce and stir through. Adjust with salt if needed.
• Reduce oven to 350 degrees. In 9x9 pyrex casserole dish, put layer of crushed tomato mixture and spread around on bottom, add layer of cooked eggplant, spread layer of ricotta cheese, add layer of beef, layer of mozzarella, and repeat all layers, ending with the layer of crushed tomatoes, topped by the parmesan cheese. Put in oven for 30 minutes until lightly browned on top. Let set for about 15 minutes before slicing. Delicious!

VEGETABLE LASAGNA WITH MEAT SAUCE (EGGPLANT AND RED PEPPERS)

Steps:

• Preheat broiler. Line a large baking sheet with foil. Place bell peppers on prepared baking sheet. Broil until skins are charred and blistered, 10 to 15 minutes, turning once. Transfer peppers to a plastic or brown paper bag, seal, and let stand for 10 to 15 minutes. Peel skins from peppers and cut in half lengthwise. Remove and discard stems and seeds. Cut peppers lengthwise into 1 inch wide strips. Set aside.
• Meanwhile, trim unpeeled eggplant and cut lengthwise into ½ inch thick slices. Re-line baking sheet with foil. Place eggplant slices in a single layer on prepared baking sheet. Broil 3 to 4 inches from heat source until lightly browned, 6 to 8 minutes, turning once. Remove from oven and set aside.
• TO MAKE SAUCE: In a large skillet, heat oil over medium heat. Add onions and garlic and sauté until onions are soft, about 5 minutes. Add beef and cook, breaking up meat with a wooden spoon, for about 10 minutes, until no longer pink. Discard all fat. Stir in crushed tomatoes, tomato sauce, tomato paste, water, wine, herbs, salt, if desired, and pepper until blended. Simmer, uncovered, until sauce begins to thicken, about 15 minutes.
• Meanwhile, cook noodles according to package directions. Drain well, rinse in cold water, and drain again.
• Spoon 1 cup meat sauce evenly over bottom of a 16 x 12 inch casserole. Arrange one- third of noodles over sauce. Arrange half of eggplant slices and half of bell pepper strips over noodles. Gently spread one- third of remaining meat sauce over vegetables. Top with one -third of ricotta, then one- third of mozzarella. Repeat layers once. Top with remaining noodles, remaining sauce, and remaining ricotta and mozzarella. Sprinkle with Parmesan.
• Preheat oven to 350°F Bake, uncovered, for 30 to 40 minutes, until filling is bubbly and lasagna is heated through. Remove oven and let stand for 5 to 10 minutes before cutting into squares. Makes 12 servings.
• ADVANCE PREPARATION: Lasagna may be made ahead through step 5, covered tightly, and refrigerated overnight or up to 24 hours. Bring to room temperature before baking.
• Heartland Cooking Casseroles Traditional American Recipes.