Rich Eggplant Lasagna with Hearty Ragu Sauce
Delectable Eggplant Lasagna Layered with Flavorful Ragu Sauce
Lasagna is a classic Italian pasta dish where thin sheets of pasta are layered with fillings and baked in the oven. In this recipe, we’re substituting pasta with rice for a comforting and easier-to-make version! Enjoy this delightful eggplant lasagna, perfectly balanced with rich ragu sauce, tender eggplant, and gooey cheese.
Lasagna Assembly Ingredients- 1 eggplant
- Generous amount of ragu sauce (homemade or store-bought)
- 1 bowl cooked rice
- 150g mozzarella cheese
Authentic Ragu (Bolognese) Sauce Ingredients- 2 Tbsp extra virgin olive oil
- 30g butter
- 1 onion (finely chopped)
- 1 carrot (finely chopped)
- 1 broccoli stem (finely chopped)
- 400g ground beef
- 100ml dry white wine
- 100ml milk
- 100ml water
- 800g canned whole tomatoes (crushed)
- 2-3 bay leaves
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp extra virgin olive oil
- 30g butter
- 1 onion (finely chopped)
- 1 carrot (finely chopped)
- 1 broccoli stem (finely chopped)
- 400g ground beef
- 100ml dry white wine
- 100ml milk
- 100ml water
- 800g canned whole tomatoes (crushed)
- 2-3 bay leaves
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
In a deep, wide pan, heat the extra virgin olive oil and butter over medium-low heat until the butter is melted. Be careful not to burn the butter.
Step 2
Wash and pat dry the onion, carrot, and broccoli stem. Finely chop them into approximately 0.5cm pieces. Finely chopped vegetables will create a smoother sauce.
Step 3
For the carrot, slice it thinly, then julienne it, and finally chop it finely for a better texture in the sauce.
Step 4
If you don’t have celery, blanched and finely chopped broccoli stems can be used as a substitute to achieve a similar flavor and texture.
Step 5
Place the ground beef on paper towels and gently press to remove excess moisture. This step helps reduce any gamey smell and keeps the sauce color bright.
Step 6
Add the chopped vegetables to the heated pan and sauté over medium-low heat until they become translucent. Season lightly with salt to enhance the sweetness of the vegetables.
Step 7
Once the vegetables are sautéed, add the ground beef and stir well, breaking up any clumps, while cooking over medium heat until browned. After the beef is cooked, pour in the white wine and increase the heat to high. Let it simmer until the alcohol evaporates and the sauce thickens.
Step 8
Add the milk and stir well. Then, add the crushed whole tomatoes and stir, mashing the tomatoes with a spoon as you go. This allows the tomato flavor to deeply infuse the sauce.
Step 9
Add 100ml of water and 2-3 bay leaves. Stir occasionally to prevent sticking, and let it simmer gently over low heat for at least 1 hour. Adjust seasoning with chicken stock, salt, and pepper to your preference. The longer it simmers, the richer the ragu sauce will be.
Step 10
(Tip: Making a large batch of ragu sauce in advance is very convenient. This is after about 30 minutes of simmering.)
Step 11
(Tip: The ragu sauce after simmering for over 1 hour. You can reduce the simmering time if you used some sauce earlier or adjusted the consistency.)
Step 12
Once the ragu sauce is complete, turn off the heat and let it cool slightly. Transfer to a sterilized glass jar and store in the refrigerator for several days.
Step 13
Trim the ends of the eggplant, cut it in half lengthwise, and then slice it thinly (about 0.5cm thick). Thinly sliced eggplant cooks faster and results in a tender texture.
Step 14
Heat a dry pan over medium-low heat without any oil. Place the sliced eggplant in the pan and grill both sides until lightly browned. This step removes excess moisture from the eggplant, preventing the lasagna from becoming watery and adding a slightly chewy texture.
Step 15
Spread the warm cooked rice evenly over the bottom of your oven-safe dish. Then, add a layer of mozzarella cheese on top of the rice. Ensure the rice is spread evenly to avoid clumps.
Step 16
Cover the rice and cheese layer with a generous amount of ragu sauce. It’s important for the sauce to seep into the rice grains.
Step 17
Arrange the grilled eggplant slices on top of the ragu sauce, overlapping them nicely. Drizzle a little extra virgin olive oil over the eggplant. The moisture released from the eggplant combined with the olive oil will enhance the flavor.
Step 18
Add another layer of ragu sauce over the eggplant. Repeating the layering process will create a richer and more substantial lasagna.
Step 19
Finally, generously top the entire dish with mozzarella cheese. The cheese will melt and turn golden brown, creating a visually appealing finish.
Step 20
Bake in a preheated oven at 190°C (375°F) for about 15 minutes, or until the cheese is completely melted and golden brown. Baking time may vary depending on your oven. Serve immediately while hot!
