Ingredients:
For the Eggplant:
2 tablespoons olive oil
Salt and pepper, to taste
For the Meat Sauce:
1 tablespoon olive oil
1 pound (450g) ground beef (or ground turkey for a lighter option)
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 (28 oz or 800g) can crushed tomatoes (no sugar added)
2 teaspoons dried oregano
2 teaspoons dried basil
Salt and pepper, to taste
For the Cheese Mixture:
1 (15 oz or 425g) container ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Additional:
2 cups shredded mozzarella cheese
Instructions:
Prep the Eggplant:
Preheat your oven to 375°F (190°C). Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Place on a baking sheet in a single layer.
Bake for 15-20 minutes, flipping halfway through, until the eggplant is soft and beginning to brown. Remove from the oven and set aside.
Make the Meat Sauce:
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened.
Add the ground beef, breaking it apart with a spoon, and cook until browned.
Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 20 minutes, allowing the flavors to meld. Set aside.
Prepare the Cheese Mixture:
In a bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, parsley, salt, and pepper until well combined.
Assemble the Lasagna:
In a 9x13 inch baking dish, spread a thin layer of meat sauce. Layer eggplant slices over the sauce, then spread a layer of the ricotta mixture, and sprinkle with mozzarella cheese. Repeat the layers, finishing with a layer of mozzarella on top.
Bake:
Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serve:
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with fresh parsley or basil if desired.