Best Meat And Eggplant Sauce Lasagna Recipes

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.

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.