recipe: Jorge's Pasta-less Eggplant Lasagna

Jorge's Pasta-less Eggplant Lasagna

Jorge's Pasta-less Eggplant Lasagna
  • Prep Time: 1 h 50 m
  • Calories: 598 kcal

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  1. Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
  2. Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. Whisk olive oil and Italian seasoning together in a bowl.
  5. Brush both sides of eggplant slices with the seasoned olive oil.
  6. Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
  7. Set oven to 400 degrees F (200 degrees C).
  8. Measure 1 cup of Parmesan cheese and set aside.
  9. Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
  10. Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
  11. Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
  12. Top spaghetti sauce mixture with a layer of broiled eggplant slices.
  13. Cover eggplant layer with a layer of the ricotta mixture.
  14. Sprinkle a layer of feta on top of the ricotta mixture.
  15. Cover feta layer with ground beef layer.
  16. Sprinkle a layer of spinach on top of ground beef.
  17. Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
  18. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
  19. Let cool for 10 minutes before serving.
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