MEAT AND EGGPLANT SAUCE LASAGNA
As lasagnas go, this takes just about as much time as any. It is a modified version of my grandmother's recipe, so that it includes more vegetables, including eggplant. You can add whatever vegetables you want to the meat sauce. I grabbed what was seasonal and on sale, but I imagine this would be good with some spinach, broccoli, or diced tomato. Also, consider some crushed red pepper if you like a spicy sauce. Not a fan of that myself, but it would add a nice heat if that is your thing. I don't like salty sauce, so you may find you want more salt if you do prefer it that way. My oven runs hot. If necessary, please adjust your baking time to make sure the lasagna is heated all the way through.
Provided by Nom
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 3h18m
Yield 12
Number Of Ingredients 21
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.
Nutrition Facts : Calories 412 calories, Carbohydrate 46.2 g, Cholesterol 68.9 mg, Fat 14.6 g, Fiber 7 g, Protein 27.3 g, SaturatedFat 6.8 g, Sodium 1738.7 mg, Sugar 5.1 g
VEGETABLE LASAGNA WITH MEAT SAUCE (EGGPLANT AND RED PEPPERS)
This rustic version of classic lasagna is made with dried lasagna noodles; but if you own a pasta machine, by all means use it to make fresh lasagna noodles. The vegetable are made with broiled eggplant and red peppers. Delicious!
Provided by Olha7397
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 622.6, Fat 21.8, SaturatedFat 12, Cholesterol 98.1, Sodium 856.5, Carbohydrate 62.9, Fiber 6.7, Sugar 8.1, Protein 42
LIGHT BEEF AND EGGPLANT LASAGNA
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 451 g, Fat 20 g, Fiber 8 g, Protein 26 g
LUMA'S BEEF AND VEG LASAGNA WITH EGGPLANT SAUCE
A gorgeous family lasagna recipe with a great serving of veggies and eggplant sauce. I like to serve the lasagna with a side salad with vinaigrette dressing.
Provided by Hana Q
Categories Zucchini Lasagna
Time 3h
Yield 12
Number Of Ingredients 16
Steps:
- Heat a saucepan over medium-high heat. Cook and stir onion until softened, about 5 minutes. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add tomatoes; cook until softened, about 10 minutes. Add eggplant, mushrooms, green bell pepper, zucchini, and garlic. Cook until vegetables soften, 15 to 20 minutes. Mix in tomato sauce, oregano, salt, and pepper.
- Melt butter in a separate saucepan over medium heat. Add flour; pour in milk slowly. Season with salt and pepper. Bring bechamel sauce to a boil. Cook and stir until thickened, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a baking pan.
- Pour some bechamel sauce into the bottom of the prepared pan. Add a layer of lasagna and a layer of beef sauce; sprinkle some mozzarella cheese on top. Repeat layering until pan is full; sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven until top is browned and lasagna is heated through, about 2 hours.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 31.5 g, Cholesterol 100.6 mg, Fat 23.2 g, Fiber 2.5 g, Protein 35.8 g, SaturatedFat 12.3 g, Sodium 632.9 mg, Sugar 19 g
BEEF AND VEGETABLE LASAGNE
Combination of two recipes from "Cookery the Australian Way". Makes a big lasagne or 2 small ones. Recipe freezes well for --1 month when cooked; can be stored longer if final lasagne layer and cheese sauce are not added. This can be easily translated to a vegetarian lasagne by leaving out the meat sauce (will only need --150g lasagne and half of cheese sauce), or by substituting a bean or lentil based mix.
Provided by Bungy
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 180 degrees C (350 degrees F).
- Heat oil, saute onion and garlic for 2 minutes.
- Remove approx half to a saucepan, heat and add mushrooms, canned tomatoes, zucchini, 1 tablespoon of the tomato paste, carrot, pepper and basil.
- Stir over a low heat for 20 minutes until sauce thickens.
- Meanwhile, add minced beef to the remaining onion and garlic and stir till pink colour is gone.
- Add fresh tomatoes, remaining tomato paste and stock and simmer 10 mins or until cheese sauce completed.
- Melt butter in a saucepan, remove from heat.
- Add flour, stir with a wooden spoon.
- Replace on low heat and heat for 30 seconds, stirring continuously.
- Remove from heat and add milk gradually, stirring vigourously, until smooth.
- Replace on heat and stir till boiling.
- Reduce heat and stir 1 minute.
- Add mustard, stir well, remove from heat and add 1/2 cup grated cheese. Put lid on saucepan.
- Place a layer of vegetable sauce on bottom of a large lasagne pan.
- Cover sauce with lasagne noodles, then spinach, then meat sauce, then noodles again.
- Continue with layers until used up. Final layer should be lasagne.
- Cover with cheese sauce and sprinkle with remaining grated cheese.
- Bake for 30 mins until cheese is melted and golden brown.
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