Extra Eggplant Lasagna
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 30mins
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- Serves
- 8
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- Calories
- 416
Give this family favorite a healthy upgrade with the addition of blended eggplant in the meat sauce. You’ll still get all the creamy comfort from the cheese sauce, with just some extra nutrients as a bonus.
recipe updated Feb 23, 2022
Ingredients
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- Eggplant
- 2
-
- Red onion
- 2
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- Garlic clove
- 2
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- Parmesan cheese
- 6 tablespoons
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- Vegetable stock
- 300 ml
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- Red wine
- 4 tablespoons
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- Ground beef
- 500 g
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- Canned chopped tomatoes
- 800 g
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- Egg white
- 3
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- Ricotta cheese
- 250 g
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- Milk
- 175 ml
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- Black pepper
- as needed
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- Pasta sheets
- 200 g
Tools
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Oven
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Stove
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Stick blender
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Medium roasting dish
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Small bowl
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Large saucepan
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Frying pan
Step preview
- Pre-heat oven - 180°C
- Add eggplant, red onion, garlic clove, vegetable stock and red wine to a clean large saucepan and cover
- Simmer - 5 min, low heat
- Uncover and cook until tender - 5 min, low heat
- Remove from the heat, allow to cool slightly
- Purée with stick blender
- Fry ground beef in a clean frying pan until browned
- Transfer vegetables to frying pan
- Add canned chopped tomatoes
- Simmer gently in frying pan until thickened - 10 min
- Add egg white and ricotta cheese to a clean small bowl
- Beat with a fork
- Add milk and parmesan cheese to the cheese mixture and beat again
- Season with black pepper to taste
- Alternate layers of meat sauce, lasagne and cheese sauce in an ovenproof dish
- Repeat layering until all of the mixtures have filled the dish
- Sprinkle with parmesan cheese
- Bake until golden brown - 35 min, 180°C
- Serve