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Rich Beef and Eggplant Lasagna


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

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2010


  • 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)


  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. 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. 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.

Reviews Add a comment

  • MS11093538
    12 JUL, 2017
    Is it possible to use a tomato sauce instead of the bechamel sauce? Would prefer to make a more traditional version and we eat low-fat meals, so I'm using ground turkey breast too.
  • 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 béchamel 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.