Here’s a delicious recipe for Eggplant Lasagna with Spinach and Ground Beef! This is a flavorful, lower-carb alternative to traditional lasagna that uses eggplant as the noodles.
Ingredients:
For the Eggplant Layers:
- 2 large eggplants (sliced thinly lengthwise)
- Olive oil (for brushing)
- Salt (to taste)
For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1/4 cup tomato sauce
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
For the Spinach Layer:
- 10 oz (280g) fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Cheese Layer:
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
Instructions:
1. Prepare the Eggplant:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips (about 1/4 inch thick).
- Lay the eggplant slices on a baking sheet lined with parchment paper, brush both sides lightly with olive oil, and sprinkle with salt.
- Roast the eggplant in the preheated oven for about 20-25 minutes, flipping halfway through, until tender and slightly golden.
2. Make the Meat Sauce:
- In a large skillet, heat a little olive oil over medium heat.
- Add the chopped onion and garlic, cooking until soft and fragrant (about 2-3 minutes).
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Stir in the crushed tomatoes, tomato paste, tomato sauce, oregano, basil, red pepper flakes (if using), and season with salt and pepper.
- Simmer the sauce on low heat for 15-20 minutes, allowing the flavors to blend together.
3. Prepare the Spinach:
- In a separate pan, heat olive oil over medium heat and sauté the garlic until fragrant (about 1 minute).
- Add the spinach (if using fresh, cook it down until wilted, if using frozen, just heat through) and sauté for another 3-4 minutes.
- Season with salt and pepper and remove from heat. If using fresh spinach, you may want to drain excess liquid.
4. Prepare the Cheese Layer:
- In a bowl, mix together ricotta cheese, shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper.
5. Assemble the Lasagna:
- In a large baking dish, spread a thin layer of the meat sauce on the bottom.
- Layer eggplant slices on top of the sauce, followed by a layer of the spinach mixture, then a layer of the ricotta cheese mixture.
- Repeat the layers (sauce, eggplant, spinach, ricotta) until all ingredients are used, ending with a layer of meat sauce on top.
- Sprinkle with additional shredded mozzarella cheese.
6. Bake:
- Cover the lasagna with aluminum foil and bake in the preheated oven for about 30-35 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
7. Serve:
- Let the lasagna cool for about 10 minutes before slicing and serving.
Enjoy your Eggplant Lasagna with Spinach and Ground Beef! It’s a rich, savory dish that’s sure to satisfy your lasagna cravings while being a bit lighter than the traditional version.