Light Beef And Eggplant 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.

LIGHT BEEF AND EGGPLANT LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the egplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

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!

EGGPLANT LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
• Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
• Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
• Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
• Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
• Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

RICH BEEF AND EGGPLANT LASAGNA

Steps:

• Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
• Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the eggplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
• Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
• Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
• In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
• Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
• Bake for 45 minutes, until cheese is fully melted.
• Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
• Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
• Serve garnished with fresh basil.
• Enjoy!