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Preheat oven to 350°F (175°C).
Slice the eggplant lengthwise into 1/4 inch strips.
Brush with oil and sprinkle with salt and pepper.
Bake for 15 minutes until softened. Set aside.
Cook the Beef & Vegetables:
Heat 2 tbsp of oil in a skillet.
Add diced onion, carrot, bell peppers, and green onion. Cook until soft.
Add ground beef and cook until browned.
Stir in tomato sauce, salt, and parsley. Simmer for 5 minutes.
Remove from heat and set aside.
Make the Cheese Mixture:
In a bowl, combine ricotta, parmesan, mozzarella, egg, parsley, oregano, and black pepper. Mix well.
Assemble the Lasagna:
In a baking dish, layer baked eggplant slices, followed by the beef-vegetable mixture, then the cheese mixture. Repeat until all ingredients are used.
Top with extra shredded mozzarella cheese.
Bake:
Preheat oven to 380°F (195°C).
Bake uncovered for 20 minutes until cheese is golden and bubbly.
Serving and Storage Tips:
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