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Rich Beef and Eggplant Lasagna

Forgo the Basic Bechamel Sauce for a lighter version of this recipe.

  • prep: 25 mins
    total time: 1 hour 15 mins
  • servings: 6

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Ingredients

  • 1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
  • 3 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 1 pound ground beef or lamb
  • 1/4 teaspoon ground allspice
  • 1/3 cup chopped fresh mint leaves
  • 1 1/2 teaspoons dried oregano
  • 1 recipe Basic Bechamel Sauce
  • 8 no-boil lasagna noodles
  • 1 1/4 cups grated Parmesan (3 1/4 ounces)

Directions

  1. Step 1

    Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.

  2. Step 2

    Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.

  3. Step 3

    Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the eggplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Source
Everyday Food, October 2010

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Reviews (2)

  • evancuster 17 Oct, 2013

    I thought the dish was not that tasty especially considering the time it took to make it. The time indicated does not include making the b├ęchamel sauce, which adds another 15 minutes or so. The dish is very white and I made a tomato sauce to put on top of the leftovers. Not a repeat for me.

  • giselle247 27 Aug, 2012

    This was delish! I used one part fat free half and half and one part skim milk in the sauce and it was perfect.