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Eggplant Lasagne

AuthorAnnabel
RatingDifficultyIntermediate

Lasagna does not always need to be made from pasta. Eggplant is a great replacement in this Italian-style recipe!

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Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 500 g minced beef
 2 medium eggplants (aubergine's)
  cup Marinara Sauce or store bought
 2 cups ricotta cheese
 1 large egg
 1 small bunch fresh parsley
 1 small bunch freshly chopped mint
 1 cup grated parmesan cheese
 ½ package mozzarella cheese (low moisture)
 2 tbsp coconut oilor butter
 ¼ tsp pink Himalayan saltor sea salt
 freshly ground black or cayenne pepper
 ½ medium white onion optional

What are we cooking today?
1

This delicious Eggplant Lasagna recipe has similar healthy-veggie-meets-comforting-Italian-vibes but is quicker to make than traditional lasagne and roasts in your oven.

During the summer, simple Eggplant Lasagna is the best way to enjoy the flavours and use seasonal produce at the same time. Give it a try even if you don’t like eggplant! The flavour of the eggplant is not strong with this preparation.

Getting started
2

Preheat the oven to 200℃.

3

Slice the eggplant into 1⁄2 inch (~ 1 cm) slices and place on a baking tray. Grease with melted butter and place in the oven. Cook for about 20 minutes.

4

When done, remove from the oven and set aside. Reduce the temperature to 180℃.

5

Meanwhile, prepare the Marinara sauce if you haven't done so.

6

Peel and finely chop the onion (if used) and place on a pan greased with ghee (or butter, lard) and cook until slightly brown.

7

Add the minced beef, stir and cook until no pink parts appear.

Note: There is already some onion in the marinara sauce, so if you prefer to, you can avoid adding it in the meat mixture.

8

Then, add the marinara sauce, mix in well and take off the heat. Keep a small amount of the marinara sauce aside.

9

Now, prepare the cheese topping. Wash and finely chop the herbs.

10

Place the ricotta cheese into a bowl and mix with chopped herbs and egg(s).

11

Spread the marinara sauce you kept aside in the bottom of a baking dish.

12

Start assembling the lasagna by placing the first layer of the eggplants (about a third of the eggplants).

13

Top with half of the cheese mixture and spread well.

14

Add half of the ground meat and spread evenly.

15

Add the second layer of eggplants, cheese mixture and meat.

16

Top with the last layer of eggplants and sprinkle with grated mozzarella and grated parmesan cheese.

17

Place in the oven and cook for 30 minutes. When done, the top gets crispy and golden brown. Remove from the oven and set aside to cool down. Serve while still warm!

Annabelle's tips
18

The Eggplant Lasagne is so tasty that I only every add a very simple green salad as a side.

Ingredients

 500 g minced beef
 2 medium eggplants (aubergine's)
  cup Marinara Sauce or store bought
 2 cups ricotta cheese
 1 large egg
 1 small bunch fresh parsley
 1 small bunch freshly chopped mint
 1 cup grated parmesan cheese
 ½ package mozzarella cheese (low moisture)
 2 tbsp coconut oilor butter
 ¼ tsp pink Himalayan saltor sea salt
 freshly ground black or cayenne pepper
 ½ medium white onion optional

Directions

What are we cooking today?
1

This delicious Eggplant Lasagna recipe has similar healthy-veggie-meets-comforting-Italian-vibes but is quicker to make than traditional lasagne and roasts in your oven.

During the summer, simple Eggplant Lasagna is the best way to enjoy the flavours and use seasonal produce at the same time. Give it a try even if you don’t like eggplant! The flavour of the eggplant is not strong with this preparation.

Getting started
2

Preheat the oven to 200℃.

3

Slice the eggplant into 1⁄2 inch (~ 1 cm) slices and place on a baking tray. Grease with melted butter and place in the oven. Cook for about 20 minutes.

4

When done, remove from the oven and set aside. Reduce the temperature to 180℃.

5

Meanwhile, prepare the Marinara sauce if you haven't done so.

6

Peel and finely chop the onion (if used) and place on a pan greased with ghee (or butter, lard) and cook until slightly brown.

7

Add the minced beef, stir and cook until no pink parts appear.

Note: There is already some onion in the marinara sauce, so if you prefer to, you can avoid adding it in the meat mixture.

8

Then, add the marinara sauce, mix in well and take off the heat. Keep a small amount of the marinara sauce aside.

9

Now, prepare the cheese topping. Wash and finely chop the herbs.

10

Place the ricotta cheese into a bowl and mix with chopped herbs and egg(s).

11

Spread the marinara sauce you kept aside in the bottom of a baking dish.

12

Start assembling the lasagna by placing the first layer of the eggplants (about a third of the eggplants).

13

Top with half of the cheese mixture and spread well.

14

Add half of the ground meat and spread evenly.

15

Add the second layer of eggplants, cheese mixture and meat.

16

Top with the last layer of eggplants and sprinkle with grated mozzarella and grated parmesan cheese.

17

Place in the oven and cook for 30 minutes. When done, the top gets crispy and golden brown. Remove from the oven and set aside to cool down. Serve while still warm!

Annabelle's tips
18

The Eggplant Lasagne is so tasty that I only every add a very simple green salad as a side.

Eggplant Lasagne
AuthorAnnabelCategory, , , , DifficultyIntermediate
Rating
Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients

 500 g minced beef
 2 medium eggplants (aubergine's)
  cup Marinara Sauce or store bought
 2 cups ricotta cheese
 1 large egg
 1 small bunch fresh parsley
 1 small bunch freshly chopped mint
 1 cup grated parmesan cheese
 ½ package mozzarella cheese (low moisture)
 2 tbsp coconut oilor butter
 ¼ tsp pink Himalayan saltor sea salt
 freshly ground black or cayenne pepper
 ½ medium white onion optional

Directions

What are we cooking today?
1

This delicious Eggplant Lasagna recipe has similar healthy-veggie-meets-comforting-Italian-vibes but is quicker to make than traditional lasagne and roasts in your oven.

During the summer, simple Eggplant Lasagna is the best way to enjoy the flavours and use seasonal produce at the same time. Give it a try even if you don’t like eggplant! The flavour of the eggplant is not strong with this preparation.

Getting started
2

Preheat the oven to 200℃.

3

Slice the eggplant into 1⁄2 inch (~ 1 cm) slices and place on a baking tray. Grease with melted butter and place in the oven. Cook for about 20 minutes.

4

When done, remove from the oven and set aside. Reduce the temperature to 180℃.

5

Meanwhile, prepare the Marinara sauce if you haven't done so.

6

Peel and finely chop the onion (if used) and place on a pan greased with ghee (or butter, lard) and cook until slightly brown.

7

Add the minced beef, stir and cook until no pink parts appear.

Note: There is already some onion in the marinara sauce, so if you prefer to, you can avoid adding it in the meat mixture.

8

Then, add the marinara sauce, mix in well and take off the heat. Keep a small amount of the marinara sauce aside.

9

Now, prepare the cheese topping. Wash and finely chop the herbs.

10

Place the ricotta cheese into a bowl and mix with chopped herbs and egg(s).

11

Spread the marinara sauce you kept aside in the bottom of a baking dish.

12

Start assembling the lasagna by placing the first layer of the eggplants (about a third of the eggplants).

13

Top with half of the cheese mixture and spread well.

14

Add half of the ground meat and spread evenly.

15

Add the second layer of eggplants, cheese mixture and meat.

16

Top with the last layer of eggplants and sprinkle with grated mozzarella and grated parmesan cheese.

17

Place in the oven and cook for 30 minutes. When done, the top gets crispy and golden brown. Remove from the oven and set aside to cool down. Serve while still warm!

Annabelle's tips
18

The Eggplant Lasagne is so tasty that I only every add a very simple green salad as a side.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 174
% Daily Value *
Total Fat 9g14%
Saturated Fat 5.2g26%
Cholesterol 57mg19%
Sodium 194mg9%
Potassium 7.5mg1%
Total Carbohydrate 6.5g3%
Dietary Fiber 3g12%
Sugars 2.5g
Protein 17.5g35%

Calcium 15%
Iron 35%
Vitamin D 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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