Eggplant Lasagna

Updated at: Thu, 21 Nov 2024 10:03:50 GMT

Step 1

Heat the oven to 180°C.

Step 2

Cut off the ends of the eggplant, then slice lengthwise, about 3-mm thick.

Step 3

Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.

Step 4

Place them in the oven for 5 minutes. You might want to add a little bit of olive oil.

Step 5

In de meantime, make the meat sauce. In a large skillet fry the onion and garlic for 2 minutes. Add the minced meat, cook until brown.

Step 6

Add the tomato sauce, crushed tomatoes, tomato paste and seasoning.

Step 7

In a different bowl, mix the ingredients for the white sauce.

Step 8

Cook the pasta al dente. Add a little bit of oil to the water to keep the from sticking together.

Step 9

Assemble the lasagna. In a baking dish, add a very thin layer of meat sauce. Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and ⅓ of the meat sauce. Add the egg plant. Repeat the layers of the sauce. Add a final layer of the remaining noodles, meat sauce, white sauce, and extra mozzarella.

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