Rich Beef And Eggplant Lasagna Recipes

RICH BEEF AND EGGPLANT LASAGNA

Rich Beef and Eggplant Lasagna image

Forgo the Basic Bechamel Sauce for a lighter 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

Ingredients

1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound ground beef or lamb
1/4 teaspoon ground allspice
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons dried oregano
1 recipe Basic Bechamel Sauce
8 no-boil lasagna noodles
1 1/4 cups grated Parmesan (3 1/4 ounces)

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.

Nutrition Facts : Calories 603 g, Fat 35 g, Fiber 4 g, Protein 30 g

EGGPLANT BEEF LASAGNA

Eggplant Beef Lasagna image

This lasagna recipe eliminates the pasta and uses eggplant instead. It's easy and delicious AND lower carb!

Provided by tamtamg

Categories Meat

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 medium eggplants, peeled (my preference but leave peel on if you like it)
2 tablespoons olive oil
1 1/4 lbs ground beef
16 ounces ricotta cheese
8 ounces shredded mozzarella cheese
4 ounces shredded parmesan cheese
15 1/4 ounces crushed tomatoes
8 ounces tomato sauce
4 ounces chopped garlic
8 ounces chopped onions
2 teaspoons italian seasoning
1 teaspoon all purpose Greek seasoning
salt or pepper

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!

Nutrition Facts : Calories 739, Fat 43.9, SaturatedFat 21.1, Cholesterol 151, Sodium 962.3, Carbohydrate 42.1, Fiber 15.5, Sugar 12.8, Protein 49.1

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