Light Beef and Eggplant Lasagna

Name: Light Beef and Eggplant Lasagna
Prep time: 25 min
Total time: 75 min
Ingredients: 1.5 pounds eggplant, sliced into ¼-inch-thick rounds; 3 tablespoons extra-virgin olive oil; coarse salt and ground pepper; 1 pound ground beef or lamb; 0.25 teaspoon ground allspice; 0.333 cup chopped fresh mint leaves; 1.5 teaspoons dried oregano; 5 cups prepared pasta sauce; 8 no-boil lasagna noodles; 1.25 cups grated Parmesan (3 ¼ ounces)

3.3

(12)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

25 mins

Total Time:

1 hrs 15 mins

Servings:

6

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Ingredients

1 ½ pounds eggplant, sliced into ¼-inch-thick rounds
3 tablespoons extra-virgin olive oil
coarse salt and ground pepper
1 pound ground beef or lamb
¼ teaspoon ground allspice
⅓ cup chopped fresh mint leaves
1 ½ teaspoons dried oregano
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 ¼ cups grated Parmesan (3 ¼ ounces)

Directions

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.
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.
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 egplant, 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.