Eggplant Layered Lasagna

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Prepare eggplant slices for use instead of pasta.

2

large eggplants, sliced into 3 mm thick rounds

Place half of the cut rounds in 2 parchment lined 1/2 sheet pans and salt generously.

Bake at 425F/218C for about 30 minutes. Repeat with remaining eggplant.

Meanwhile, cook over medium until translucent

{76 g} 2

onions, diced

Add

{9 g} 3

cloves garlic, minced

Then add:

700 ml {525 g}

canned tomattoes

Blend with stick until smooth.

Add

1 TBL {4.5 g}

oregano

1 tsp {1.4 g}

thyme

1 tsp {2.9 g}

ground pepper

TT

salt

454 g

lean ground beef

and cook for 40 minutes, until sauce is no longer watery.

Meanwhile, grate and reserve:

400 g

mozzarella cheese

Create 5 eggplant layer lasagna with sauce, eggplant and cheese in a 7x10 casserole. Bake in 350F/176C oven for 30 minutes, let cool and sit for 20 minutes, before cutting and serving.

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