Eggplant Lasagna - Eva Koper

Eggplant Lasagna

An classic Lasagna recipe with a little twist of a layer made of eggplant.
4.17 van 6 stemmen
Cooking time 15 mins
Oven time 45 mins
Total time 1 hr 5 mins
course Main
cuisine Italian
servings 2 portions


  • Oven


Meat sauce

  • 250 g ground beef
  • 1 medium onion
  • 2 cloves garlic
  • 200 g tomato sauce
  • 100 g crushed tomatoes
  • 100 g tomato paste

White Sauce

  • 150 g shredded mozzarella
  • 150 g Ricotta cheese
  • 30 g Parmesan
  • 1 egg


  • 6 lasagna noodles
  • 1 eggplant


  • Heat the oven to 180°C.
  • Cut off the ends of the eggplant, then slice lengthwise, about 3-mm thick.
  • Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
  • Place them in the oven for 5 minutes. You might want to add a little bit of olive oil.
  • In de meantime, make the meat sauce. In a large skillet fry the onion and garlic for 2 minutes. Add the minced meat, cook until brown.
  • Add the tomato sauce, crushed tomatoes, tomato paste and seasoning.
  • In a different bowl, mix the ingredients for the white sauce.
  • Cook the pasta al dente. Add a little bit of oil to the water to keep the from sticking together.
  • Assemble the lasagna. In a baking dish, add a very thin layer of meat sauce. Layer 3 lasagna noodles, ⅓ of the ricotta mixture, and ⅓ of the meat sauce. Add the egg plant. Repeat the layers of the sauce. Add a final layer of the remaining noodles, meat sauce, white sauce, and extra mozzarella.


Season with 3 tsp salt, 3 tsp Italian seasoning, 1 tsp dried basil leaves, 1 tsp ground black pepper
course Main
cuisine Italian
keyword Baked pasta, Eggplant lasagna, lasagna
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