Eggplant Bolognese Lasagna

The Paleo and low-carb diets are becoming more and more popular.
This delicious lasagna is the perfect alternative to the traditional one.
If desired, you can replace the beef with chicken, turkey, shrimp, or tuna.

Neuza Costa

24 August, 2023

Ingredients:

• 3 eggplants
• 500 g (1.1 lbs) of minced beef
• 80 g (2.82 oz) of diced bacon
• 1 chopped onion
• 2 minced garlic cloves
• 2 bay leaves
• 4 ripe vine tomatoes, peeled and diced
• 300 g (10.58 oz) of sliced mushrooms
• 2 heaped tablespoons of tomato paste
• 200 ml (6.76 fl oz) of cream
• 250 g (8.82 oz) of ricotta cheese
• 300 g (10.58 oz) of grated mozzarella cheese
• Olive oil
• Nutmeg
• Dried oregano leaves
• Salt
• Pepper

Instructions:

1. In a pot, place 4 tablespoons of olive oil, onion, bay leaves, garlic, and bacon.
   Stir and sauté.
2. Once the onion starts to brown, add the tomatoes.
   Stir and continue to sauté until they break down.
3. Once everything is well-sautéed, add the meat.
   Season with salt and pepper.
   Stir well until the meat changes color and becomes loose.
4. Mix in the tomato paste and mushrooms.
   Cover and cook over medium heat for approximately 15 minutes.
   Once the meat and sauce are well-cooked, set aside.
5. With a knife, trim the ends off the eggplants and cut them vertically into thin slices.
   On a baking tray, spread olive oil at the bottom and lay the eggplant slices on top, ensuring they don't overlap.
   Drizzle generously with olive oil.
6. Place in a preheated oven at 190°C (374°F) and bake for 20 minutes.
   After baking, set aside.
7. In a bowl, place the ricotta cheese.
   Whisk slightly and thoroughly mix in the cream.
   Once the mixture is smooth, season with salt, pepper, and nutmeg.
   Stir well, then mix in 4 tablespoons of mozzarella cheese.
8. On a baking tray, spread some olive oil.
   Layer the minced meat, sprinkle some oregano leaves, some grated mozzarella, and the baked eggplant slices.
   Repeat the layering process with the remaining ingredients, ending with a layer of eggplant.
   Finally, spread the white sauce prepared earlier and sprinkle with the remaining grated cheese.
9. Bake in a preheated oven at 190°C (374°F) for approximately 30 minutes.
   Once the lasagna has a golden-brown hue, remove it from the oven.
10. Sprinkle with some oregano and serve.

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The IntenseFlavour team wishes you a bon appetit!