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Gallery Rich Beef and Eggplant Lasagna Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 6

Ingredients Ingredient Checklist 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 pound ground beef or lamb 1/4 teaspoon ground allspice 1/3 cup chopped fresh mint leaves 1 1/2 teaspoons dried oregano 1 recipe Basic Bechamel Sauce 8 no-boil lasagna noodles 1 1/4 cups grated Parmesan (3 1/4 ounces)

Gallery Rich Beef and Eggplant Lasagna

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 6

Rich Beef and Eggplant Lasagna

Rich Beef and Eggplant Lasagna

Rich Beef and Eggplant Lasagna

Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 6

Recipe Summary

prep: 25 mins total: 1 hr 15 mins

Servings: 6

prep: 25 mins

total: 1 hr 15 mins

prep:

25 mins

total:

1 hr 15 mins

Servings: 6

6

Ingredients

Ingredients

  • 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 1 pound ground beef or lamb 1/4 teaspoon ground allspice 1/3 cup chopped fresh mint leaves 1 1/2 teaspoons dried oregano 1 recipe Basic Bechamel Sauce 8 no-boil lasagna noodles 1 1/4 cups grated Parmesan (3 1/4 ounces)

Directions

Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.

Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.

Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the eggplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Reviews (3)

 Add Rating & Review     70 Ratings   5 star values:        7    4 star values:        11    3 star values:        26    2 star values:        19    1 star values:        7

Reviews (3)

Add Rating & Review     70 Ratings   5 star values:        7    4 star values:        11    3 star values:        26    2 star values:        19    1 star values:        7

Add Rating & Review

70 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 19 1 star values: 7

70 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 19 1 star values: 7

70 Ratings 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 19 1 star values: 7

  • 5 star values: 7 4 star values: 11 3 star values: 26 2 star values: 19 1 star values: 7

    Martha Stewart Member     Rating: Unrated       07/12/2017   Is it possible to use a tomato sauce instead of the bechamel sauce? Would prefer to make a more traditional version and we eat low-fat meals, so I'm using ground turkey breast too.  

Martha Stewart Member     Rating: 2 stars       10/17/2013   I thought the dish was not that tasty especially considering the time it took to make it. The time indicated does not include making the béchamel sauce, which adds another 15 minutes or so. The dish is very white and I made a tomato sauce to put on top of the leftovers. Not a repeat for me.  

Martha Stewart Member     Rating: 5 stars       08/27/2012   This was delish! I used one part fat free half and half and one part skim milk in the sauce and it was perfect.

    Martha Stewart Member

    Rating: Unrated 07/12/2017

Is it possible to use a tomato sauce instead of the bechamel sauce? Would prefer to make a more traditional version and we eat low-fat meals, so I’m using ground turkey breast too.

Rating: Unrated

Rating: 2 stars 10/17/2013

I thought the dish was not that tasty especially considering the time it took to make it. The time indicated does not include making the béchamel sauce, which adds another 15 minutes or so. The dish is very white and I made a tomato sauce to put on top of the leftovers. Not a repeat for me.

Rating: 2 stars

Rating: 5 stars 08/27/2012

This was delish! I used one part fat free half and half and one part skim milk in the sauce and it was perfect.

Rating: 5 stars

All Reviews for Rich Beef and Eggplant Lasagna

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Rich Beef and Eggplant Lasagna

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest