Serves: 6-8
Prep Time: 30 min
Cook Time: 45 min
Total Time: 1h 15min
📝 Ingredients
For the Meat Sauce:
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2 tbsp olive oil 🫒
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1 onion, finely chopped 🧅
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2 garlic cloves, minced 🧄
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400 g (14 oz) ground beef or mixed beef/pork
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500 ml (2 cups) tomato passata or crushed tomatoes 🍅
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Salt & pepper to taste 🧂
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1 tsp dried oregano or Italian seasoning 🌿
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Fresh basil leaves (optional) 🌿
For the Eggplant:
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2 medium eggplants, sliced into ½ cm (¼ inch) rounds 🍆
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Salt, to drain excess moisture
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Olive oil, for grilling or baking
For the Layers:
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9-12 lasagna sheets (fresh or pre-cooked) 🍝
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200 g (1 ¾ cups) shredded mozzarella or grated cheese 🧀
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50 g (½ cup) grated Parmesan cheese
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Optional: 200 ml béchamel sauce or ricotta for extra creaminess
👩🍳 Instructions
1. Prepare the Eggplant:
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Salt the eggplant slices and let them rest in a colander for 20 minutes to remove bitterness. Rinse and pat dry.
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Grill or lightly bake them in a 200°C (390°F) oven with a drizzle of olive oil until golden. Set aside.
2. Make the Meat Sauce:
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Heat olive oil in a pan. Add onion and garlic, and sauté until fragrant.
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Add ground meat and cook until browned.
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Pour in tomato passata, add herbs, season with salt & pepper.
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Simmer uncovered for 20–25 minutes until thickened.
3. Cook the Lasagna Sheets:
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Boil lasagna sheets if using dried (follow package instructions). Drain and lay them flat.
4. Assemble the Lasagna:
In a baking dish (about 22×30 cm or 9×13 inch):
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Bottom layer: A spoonful of meat sauce
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Layer 1: Lasagna sheets
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Layer 2: Meat sauce + eggplant slices + béchamel/ricotta (if using)
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Layer 3: Mozzarella & Parmesan
Repeat until all ingredients are used up. Finish with sauce and a thick cheese layer on top.
5. Bake:
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Cover loosely with foil and bake at 190°C (375°F) for 25 minutes.
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Remove foil and bake uncovered for another 15–20 minutes until golden and bubbly.
6. Rest & Serve:
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Let rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley 🌿
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Serve with a side salad or crusty bread 🍞🥗
💡 Tips:
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You can substitute ground meat with lentils or mushrooms for a vegetarian version.
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Add a pinch of chili flakes for a spicier twist 🌶️
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Want it extra creamy? Layer some ricotta or béchamel between the eggplant and meat!
