This beef and eggplant lasagna transforms the traditional pasta favorite into a hearty, vegetable-packed masterpiece. Layers of tender eggplant, savory ground beef, and creamy cheese create a satisfying dinner that’s perfect for family gatherings. This beef and eggplant lasagna recipe delivers all the comfort of classic lasagna with an exciting Mediterranean twist that will have everyone asking for seconds.
SERVES: 4 | PREP: 45 MIN | COOK: 75 MIN | TOTAL: 2 HOURS
Ingredients
For the Eggplant Layer:
| Ingredient | Amount |
|---|---|
| Large eggplants | 2 medium (about 2 lbs) |
| Kosher salt | 2 tablespoons |
| Olive oil | 1/4 cup |
For the Beef Sauce:
| Ingredient | Amount |
|---|---|
| Ground beef (80/20) | 1 pound |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 4 cloves |
| Crushed tomatoes | 1 can (28 oz) |
| Tomato paste | 2 tablespoons |
| Dried oregano | 2 teaspoons |
| Dried basil | 1 teaspoon |
| Red wine (optional) | 1/4 cup |
| Salt and pepper | To taste |
For the Cheese Mixture:
| Ingredient | Amount |
|---|---|
| Ricotta cheese | 15 oz container |
| Large eggs | 2 |
| Fresh parsley, chopped | 1/4 cup |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
Step-by-Step Instructions
Phase 1: Preparing the Eggplant (20 minutes)
Step 1: Slice the eggplants lengthwise into 1/4-inch thick planks. You want about 12-15 slices total. Why this matters: Uniform thickness ensures even cooking and prevents soggy spots in your beef and eggplant lasagna.
Step 2: Arrange eggplant slices on paper towels and sprinkle both sides generously with kosher salt. Let sit for 15 minutes. Safety tip: The salt draws out bitter juices and excess moisture that could make your lasagna watery.
Step 3: Pat eggplant slices completely dry with paper towels, removing all visible salt. Visual cue: The eggplant should feel firm and look slightly darker.
Step 4: Preheat your oven to 425°F. Line two large baking sheets with parchment paper.
Step 5: Brush both sides of eggplant slices lightly with olive oil. Arrange in single layers on prepared baking sheets. Pro tip: Don’t overcrowd – overlapping slices won’t cook evenly.
Step 6: Bake for 15 minutes, flip each slice, then bake another 10-15 minutes until golden and tender when pierced with a fork. Set aside to cool.
Phase 2: Making the Beef Sauce (25 minutes)
Step 7: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, for 5-7 minutes until browned. Visual cue: The beef should have no pink remaining and develop some crispy edges.
Step 8: Push beef to one side of the pan. Add diced onion to the empty space and cook for 3-4 minutes until softened. Why this works: Cooking onions in the beef fat adds incredible flavor depth.
Step 9: Add minced garlic and cook for 30 seconds until fragrant. Warning: Don’t let garlic burn or it will taste bitter.
Step 10: Stir in tomato paste and cook for 1 minute, letting it caramelize slightly. Add oregano and basil, stirring constantly.
Step 11: Pour in crushed tomatoes and red wine (if using). Bring to a simmer, then reduce heat to low. Season with salt and pepper. Simmer for 15 minutes, stirring occasionally. Target consistency: The sauce should coat a spoon but not be too thick.
Phase 3: Preparing Cheese Mixture (5 minutes)
Step 12: In a medium bowl, combine ricotta cheese, eggs, and chopped parsley. Mix until smooth and well combined. Texture check: The mixture should be creamy with no lumps.
Phase 4: Assembly and Baking (45 minutes)
Step 13: Reduce oven temperature to 375°F. Lightly grease a 9×13-inch baking dish.
Step 14: Spread a thin layer of beef sauce on the bottom of your baking dish. This prevents sticking and adds flavor to every bite.
Step 15: Layer one-third of the eggplant slices, slightly overlapping. Top with half the remaining beef sauce, half the ricotta mixture (dolloped evenly), and one-third of the mozzarella cheese.
Step 16: Repeat with another third of eggplant, remaining beef sauce, remaining ricotta mixture, and another third of mozzarella.
Step 17: Top with final layer of eggplant, remaining mozzarella, and all the Parmesan cheese. Assembly tip: Press gently to compact layers without squishing.
Step 18: Cover tightly with aluminum foil and bake for 35 minutes.
Step 19: Remove foil and bake uncovered for 15-20 minutes until cheese is golden and bubbling around edges. Visual cue: The top should be golden brown with bubbling edges.
Step 20: Let rest for 10-15 minutes before cutting. Critical step: This resting time allows layers to set and makes clean slicing possible.
Chef’s Notes
Eggplant Selection: Choose firm, glossy eggplants without soft spots. Smaller eggplants tend to be less bitter than large ones, making your beef and eggplant lasagna more flavorful.
Make-Ahead Magic: This beef and eggplant lasagna actually tastes better the next day. Assemble completely, cover, and refrigerate up to 24 hours before baking.
Sauce Consistency: If your beef sauce seems too thin, simmer uncovered for a few extra minutes. Too thick? Add a splash of beef broth or water.
Cheese Quality Matters: Use whole milk ricotta and freshly grated Parmesan for the richest flavor in your beef and eggplant lasagna.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 32g
- Carbohydrates: 18g
- Fat: 28g
- Fiber: 8g
Creative Variations
Mediterranean Twist: Add crumbled feta cheese and sun-dried tomatoes to the ricotta mixture. This variation pairs beautifully with our eggplant agrodolce as a side dish.
Spicy Version: Include 1/2 teaspoon red pepper flakes in the beef sauce and substitute pepper jack for half the mozzarella.
Protein Boost: Mix half ground beef with half Italian sausage for extra flavor complexity, similar to the hearty approach in our old-fashioned beef stew.
Lighter Option: Use part-skim ricotta and mozzarella, and increase the eggplant layers while slightly reducing the beef.
Storage & Reheating
Refrigerator Storage: Cover leftover beef and eggplant lasagna tightly and refrigerate for up to 4 days.
Freezing Instructions: Wrap individual portions in plastic wrap, then aluminum foil. Freeze for up to 3 months.
Reheating Method: For best results, thaw frozen portions overnight in the refrigerator. Reheat covered at 350°F for 20-25 minutes until heated through.
Microwave Option: Heat individual portions on 70% power for 2-3 minutes, checking every minute to prevent overcooking.
Troubleshooting Guide
Problem: Watery lasagna Solution: Ensure eggplant is properly salted and drained. Also, let the beef sauce simmer until thickened before assembly.
Problem: Burnt top, undercooked center Solution: Cover with foil if browning too quickly. Increase baking time by 10-15 minutes.
Problem: Layers sliding apart when cut Solution: Let the lasagna rest for at least 15 minutes after baking. Use a sharp knife and clean between cuts.
Problem: Bland flavor Solution: Season each component separately. Taste and adjust salt, pepper, and herbs in both the beef sauce and ricotta mixture.
Problem: Eggplant tastes bitter Solution: Always salt eggplant slices and let drain for at least 15 minutes. Choose smaller, younger eggplants when possible.
Equipment Essentials
- 9×13-inch baking dish (glass or ceramic preferred)
- Large skillet for beef sauce
- Two large baking sheets for roasting eggplant
- Sharp knife for slicing eggplant evenly
- Wooden spoon for stirring
- Measuring cups and spoons
- Paper towels for draining eggplant
- Aluminum foil for covering
Shopping List
Produce Section:
- 2 medium eggplants
- 1 medium yellow onion
- 1 head fresh garlic
- Fresh parsley
Meat Counter:
- 1 pound ground beef (80/20)
Dairy Section:
- 15 oz ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- Large eggs
Pantry Items:
- 1 can (28 oz) crushed tomatoes
- Tomato paste
- Olive oil
- Dried oregano and basil
- Kosher salt and black pepper
Success Secrets
1. Salt Strategy: Don’t skip salting the eggplant. This crucial step removes bitterness and prevents a soggy beef and eggplant lasagna.
2. Layer Logic: Keep layers relatively thin and even. Thick layers won’t cook through properly and can make serving difficult.
3. Temperature Control: Use an oven thermometer to ensure accurate temperature. Ovens can vary by 25-50 degrees from the setting.
4. Resting Ritual: The 15-minute rest after baking isn’t optional. This allows the layers to set and makes clean cuts possible.
5. Quality Ingredients: Since this beef and eggplant lasagna has simple flavors, using high-quality ingredients makes a noticeable difference in the final result.
