Eggplant Lasagna~
This eggplant lasagna is packed with traditional Italian flavors. Sausage, Ricotta and fennel seed make it so delicious you'll definitely want to make enough for left-overs.
Serves: 6
Ingredients
- 5-6 long thin eggplant*, approximately 2 pounds
- 1 pound ground beef
- 1 pound hot Italian sausage
- 1 large onion*, chopped
- 3 cloves garlic*, chopped
- 1 teaspoon fennel seed*
- 32 ounce Ricotta cheese
- 2 eggs*
- 1 cup Parmesan cheese, shredded
- 1 teaspoon Oregano*
- 1-16 ounce Mozzarella*, shredded
- 2 -24 ounce jars Prego Fresh Mushroom Italian sauce
Instructions
- Preheat oven to 350°
- Prepare eggplant: Slice to ¼ inches thick, the length of the fruit. The idea is for it to resemble lasagna noodles. Place on greased cookie sheet(s) and bake for approximately 20 minutes or until tender.
- In a large skillet, brown onions, garlic, ground beef and sausage. Sausage should be cut into ¼ inch slices or removed from casing. When cooked, mix in Fennel seed and remove from heat.
- In a mixing bowl, add Ricotta, Parmesan, eggs and Oregano and mix well.
- Grease a 3 quart baking dish. At the bottom add a layer of Prego Fresh Mushroom sauce and a layer of eggplant slices (they should touch each other and cover end to end).
- Next, add a layer of the meat mixture, then the Ricotta. Smooth Ricotta evenly across the pan with a rubber spatula; repeat layers starting with sauce. Finish with Mozzarella on the top.
- Cover with foil that has been lightly sprayed with cooking spray to prevent it from sticking to the cheese. Cook for 45 minutes, then remove foil and cook until top is darkened to your liking (approximately 15 minutes).
- Note: You may have extra sauce when you have finished layering. Prego can sometimes be found in a slightly larger jar than the 24 ounce and this would be a perfect amount.
Eggplant Lasagna
