If there hasn’t been enough ground beef recipe’s on this website today…. I’m re-posting this old favorite 🙂
This lasagna is one of my favorite recipes — it is pretty easy to make, it makes a great lunch for tomorrow, and it is absolutely delicious. While I’m typically not a huge italian food fan, I still get these random urges for pasta, lasagna, and pizza from time to time… I’ve found this recipe is an excellent cure for that problem.
- 1 large eggplant, sliced into “noodles” a.k.a. as thin as you can slice
- 4 oz fresh mozzarella for the top (or not!)
- 1 bunch of fresh basil, chopped
- 1 handfull of fresh parsley, chopped
- [Meat Sauce – See below ingredients]
- 1 (24 oz) jar of tomato sauce — check the ingredients to be sure it’s not full of sugar and chemicals… or make your own if you’re feeling ambitious.
- 1.5lb ground beef
- 4 cloves garlic (if you’re into garlic as much as I am), pressed
- 1 large onion, chopped
- 2 small tomatoes, chopped
- 1 tbsp dried oregano
- 1 tbsp dried fennel seeds
- 1 tbsp paprika
- 1/2 tsp cumin
- 1.2 tsp coco powder (weird I know, but it adds a nice richness that kind of balances out the acidity of the tomatoes, garlic, and onion)
- dash of cayenne pepper
- salt to taste
- fresh ground pepper
Overall this recipe consists of making a big pot of “meat sauce” and then layering it in a pan between the eggplant and fresh herbs.
Heat the oven to 400 degrees.
To make the meat sauce, just throw all the ingredients in a pan on medium and stir. Break up the meat chunks as it cooks and let it simmer for 10-15 minutes to let some of the water from the tomatoes and tomato sauce cook down.
Once your meat sauce is finished, start layering the ingredients in a glass casserole dish. I did 3 layers of eggplant > meat sauce > herbs and then topped it all off with some fresh mozzarella and fresh ground pepper.
Bake for 20-30 minutes!