Savory Meat and Eggplant Lasagna

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Step 1

Start by heating some oil in a large pot over medium heat. Toss in the chopped onion and garlic, cooking them gently until the onions become translucent, about 5 to 10 minutes. Next, add the ground beef, seasoning it with salt and pepper. Cook until the meat is nicely browned and crumbly, which should take around 5 to 7 minutes. Pour in the crushed tomatoes, then fill the empty tomato can with water and add that to the pot as well.

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Step 2

Stir in the eggplant, zucchini, mushrooms, carrots, tomato puree, a good pinch of salt (about 2 tablespoons), basil, black pepper, oregano, and a bay leaf. Bring everything to a boil, then lower the heat to medium-low and let it simmer gently. Give it a stir now and then, letting all the flavors meld together for about an hour. When it’s done, fish out and discard the bay leaf.

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Step 3

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the lasagna noodles until they’re tender but still have a bit of bite—about 8 minutes. Drain them and lay them out on paper towels to dry, tossing out any broken pieces.

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Step 4

In a bowl, mix the ricotta cheese with an egg, seasoning the mixture with a little salt and pepper. Give it a good whisk until it’s smooth and well combined.

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Step 5

Preheat your oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a large baking dish. Then start layering: noodles, ricotta mixture, more sauce, mozzarella, and a sprinkle of Parmesan. Keep layering until you’ve used up all your ingredients, finishing with a cheese topping. Cover the whole dish with foil.

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Step 6

Bake it in the oven until it’s bubbling away nicely, about 30 to 35 minutes. Then take off the foil, crank the oven up to 400°F (200°C), and bake for another 10 to 15 minutes so the top turns golden and delicious. Let the lasagna rest for 10 to 15 minutes before slicing and serving—it’ll make it easier to cut and taste even better!