This is one of those recipes that I like to make at the beginning of a week and re-heat throughout the week. It can easily be modified to use different vegetables, or to exclude the Ricotta and Mozzarella if you are dairy-free (you could substitute cauliflower puree for the ricotta). One thing to note, since this recipe is mostly fresh vegetables there will be a lot of liquid around the edges of the finished lasagna. It’s best to make it a day ahead so all of the liquid can re-incoporate into the dish. If you do choose to cut into it straight out of the oven, it will not look pretty but it will taste amazing!
1 Onion, diced
2 cloves Garlic, minced
2 lbs Lean Ground Beef
1 28 oz. can Crushed Tomatoes
Salt, Pepper, Dried Basil, Dried Oregano and Crushed Red Pepper to taste
2 large Eggplants
2 eggs, beaten.
1 15oz. tub Whole Milk Ricotta
2 cups Shredded Whole Milk Mozzarella
1 cup Fresh Spinach
1 cup Fresh Mushrooms, sliced
Preheat oven to 375 degrees
1. In a large pan, sauté Onion and Garlic in Olive Oil until onions turn clear. Add Ground Beef and continue to sauté until browned.
2. Reduce heat. Add Crushed Tomatoes to the pan. Add spices. Stir and cover, allowing the sauce to come to a boil. Remove the pan from heat and set aside.
3. Cut the stem off the Eggplant. Cut into thin slices, lengthwise.
4. Drizzle the bottom of a baking dish with Olive Oil. Layer the Eggplant slices across the bottom, slightly overlapping.
5. Beat the Eggs in a small bowl. Mix in the Ricotta and stir until evenly mixed.
6. Spread Ricotta mixture over the Eggplant and sprinkle 1/3 of the Mozzarella.
7. Spoon the meat sauce over the Eggplant, then layer with spinach and mushrooms.
8. Add another layer of Eggplant. Repeat layering the other ingredients. Sprinkle the last of the Mozzarella over the top.
9. Place un-covered into the oven. (I put a cookie sheet on the lower oven rack to catch any drips)
10. Bake for 1 hour.