Healthy Eggplant & Beef Lasagna
Diet-Friendly Eggplant Lasagna with Hearty Beef! Enjoy a Delicious and Healthy Meal!
Lasagna is a classic Italian pasta dish where thin, rectangular sheets of pasta dough are layered with delicious fillings and baked in the oven until golden and bubbly. Today, we’re making a special version by replacing the traditional pasta sheets with fresh eggplant, making it a healthier and lighter option. Eggplant, when sliced thinly and layered, becomes a fantastic substitute for pasta, allowing you to enjoy the rich flavors of lasagna without the worry of high calories. The tender, slightly chewy texture of the cooked eggplant adds a unique and delightful dimension to this dish.
Ingredients- 1 large eggplant
- 1 paper cup (approx. 100g) ground beef
- 1/2 medium onion
- 5 button mushrooms
- 1 paper cup spaghetti sauce
- 1 paper cup shredded mozzarella cheese
Cooking Instructions
Step 1
Finely dice the half onion. Clean the button mushrooms and slice them thinly.
Step 2
Mince the beef. If you’re using pre-ground beef, it will save you time. You can substitute ground pork for beef, or even use finely chopped bacon for added flavor. Feel free to customize based on your preference.
Step 3
Heat a pan over medium heat. Add the minced beef and season with salt and pepper. Sauté until the beef is browned and fragrant. You can pat dry any excess grease with a paper towel if desired.
Step 4
Once the beef is nearly cooked, add the diced onion and sliced mushrooms to the pan. Sauté until the onions are translucent and the mushrooms have softened. Pour in the spaghetti sauce and stir everything together to combine. Cook for another minute or two until the sauce is well incorporated.
Step 5
Wash the eggplant and slice it lengthwise into approximately 0.5cm thick planks. Heat a dry pan (no oil needed) over low heat. Place the eggplant slices in the pan, lightly sprinkle them with salt, and grill each side until softened and slightly tender. The goal is to ‘sweat’ the eggplant until it wilts, not to brown it. Be careful not to burn them; cook gently.
Step 6
In an oven-safe dish, start by layering some of the cooked eggplant planks at the bottom. Spoon a generous amount of the beef and sauce mixture over the eggplant, spreading it evenly. Sprinkle a layer of mozzarella cheese on top. Repeat this layering process one more time: eggplant, sauce, and then cheese.
Step 7
Bake in a preheated oven at 200°C (390°F) for about 15 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown. Ovens can vary, so keep an eye on the lasagna to ensure the cheese is perfectly melted and slightly browned to your liking.
Step 8
And there you have it – a delicious and healthy eggplant lasagna, made without traditional pasta noodles! The sight of the melted, gooey mozzarella cheese fresh from the oven is truly appetizing. Using store-bought spaghetti sauce makes this recipe incredibly convenient. The eggplant provides a wonderfully tender and slightly chewy texture, quite different from pasta, offering a sophisticated dining experience. The rich, savory flavor of the beef combined with the freshness of the vegetables and the creaminess of the cheese makes this a satisfying and wholesome meal. It’s a perfect dish to enjoy guilt-free, especially if you’re mindful of your diet. You won’t regret making this!
