Eggplant Lasagne

This is a wonderful twist on regular lasagne. Instead of noodles, you will use slices of eggplant.  There is something incredibly satisfying about lasagne, but the eggplant is a little lighter and provides some added nutrition over a traditional pasta lasagne. 

The sauce used in this recipe is simmered for 2-3 hours to get an incomparable rich flavor that cannot be achieved with a short simmer.  (Just taste it before and after you simmer it to see the difference for yourself.)  The recipe calls for a mixture of ground beef and turkey sausage. Sausage is always amazing in lasagne, but I find beef or pork sausage to be a little too heavy for a casserole dish that is already layered with cheese.


What ingredients do I need for Eggplant Lasagne?

  • 2 firm eggplants
  • 2 yellow onions
  • 1 large red bell pepper
  • 3 cloves garlic
  • 1/2 pound ground beef
  • 1/2 pound Italian turkey sausage
  • 3 cans tomato sauce (16 oz.)
  • 1 can crushed tomatoes (16 oz.)
  • 1 can tomato paste ( 8 oz.)
  • 1/3 cup olive oil
  • 1- 1 1/2 teaspoons salt plus more for salting the eggplant (which will then be rinsed)
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon marjoram
  • 1 bay leaf
  • 1 tablespoon sugar
  • 1/2 cup grated parmesan cheese sprinkles
  • 1 lb. mozzarella cheese, shredded
  • 1 egg
  • 16 oz carton of cottage cheese (fine curd)

How do I make Eggplant Lasagne?

First, prepare the sauce.  Mince the garlic and dice up one of the onions. 
Brown the ground beef and turkey sausage. Add the diced onions while you are browning, and the garlic just before the meat is completely browned.  

Add all of the Italian seasonings, sugar, salt and pepper.

Add the tomato sauce, crushed tomatoes and tomato paste and 2 (16 oz.) cans of water.  Stir together and add the bay leaf. Then bring the sauce to a boil. Reduce heat and simmer for at least two hours. Use less water if you decide not to simmer for the recommended time. Stir the sauce occasionally and add a little extra water if needed.  You want the sauce to be a little on the thicker side for this recipe.

Wash and slice the eggplant into thin slices between 1/4-1/2" thick. Place the eggplant in a colander and sprinkle generously with salt (about a tablespoon or two).  Let the eggplant sweat for a minimum of 30 minutes, while prepping the other ingredients. Rinse the eggplant before using in the lasagne.

Slice the red bell pepper and the second onion into rings. 

Generously drizzle the olive oil over the eggplant and toss in a bowl.  Arrange the eggplant in a single layer over parchment paper between two baking sheets. Leave room for the bell peppers and onions on one of the baking sheets. Then, bake on the upper two racks at 400 degrees fahrenheit for 30 minutes, rotating the trays half way through. 

For the cheese filling: Combine the cottage cheese, grated parmesan cheese sprinkles and egg.  If you want the cheese to be smoother, you can purée it in the blender.

Assemble the lasagne: Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Place slices of eggplant in a single layer over the sauce. Spread 1/2 of the cottage cheese mixture over the eggplant. Sprinkle half of the mozzarella over the cottage cheese mixture. 

Top that layer with sauce, followed by a layer of bell pepper and onions.

Add a second layer of the cottage cheese mixture over the onions, and then a second layer of mozzarella cheese.

Then add a second layer of eggplant, followed by a third layer of sauce and a third layer of mozzarella cheese (only).

Order of layers: 1) sauce, 2) eggplant, 3) cottage cheese mixture, 4) mozzarella cheese, 5) sauce, 6) bell pepper and onions, 7) cottage cheese mixture, 8) mozzarella cheese, 9) eggplant, 10) sauce, 11) mozzarella cheese.

If desired, you can lightly sprinkle with Italian seasoned breadcrumbs. Bake for 30-40 minutes at 350 degrees Fahrenheit.


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  • Jackie Jenkins on

    Loved it! Another delicious recipe!

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