- Sauce:
- 1 tablespoon olive oil, or more as needed
- 1/2 large white onion, diced
- 5 cloves garlic, finely chopped
- 1 pound lean ground beef
- salt and ground black pepper to taste
- 2 (28 ounce) cans crushed tomatoes
- 1 eggplant, peeled and diced
- 2 zucchini, peeled and diced
- 2 cups sliced fresh mushrooms
- 1 cup diced carrots
- 3/4 cup tomato puree
- 2 tablespoons salt
- 2 tablespoons dried basil
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 bay leaf
- Lasagna:
- 1 (16 ounce) package lasagna noodles
- 4 cups ricotta cheese
- 1 egg
- 4 cups shredded mozzarella cheese, or more to taste
- 1/2 cup grated Parmesan cheese
- 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.
05/03/2018
recipepes.com
Meat and Eggplant Sauce Lasagna, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
