This is my go to recipe for a delicious lasagna that isn’t so heavy on the stomach. I made it the other day at my dear friends house and it turned out so delicious that I decided to make it again at home with my #MBF. It was so good I needed to refrain myself from eating more once full 😅
- 500gr / 1lbs lean ground beef
- 2 bottles Tomato sauce (store bought, no conservatives added)
- 2 eggplants sliced lenght wise
- Grated cheese parmesan
- Grated cheddar cheese (I used low fat version)
- 1 red bell pepper chopped
- 1 roma tomato sliced
- 2 onions chopped
- 2 garlic gloves finely chopped
- Himalayan salt
- Black pepper
- Cayenne pepper
- Paprika powder
- Tiny bit of chicken seasoning (yes chicken)
- Little bit of olive oil (evoo)
Preheat the oven at 230°C / 440°F.
Season the eggplant slices with salt and leave it for about 20-30min until all water comes out.
While waiting for the eggplant to release the water, heat a non stick frying pan. Once hot add the ground beef and cook until its loose and brownish. Add the chopped vegetables (not the tomato!) and garlic.
Cook until vegetables are glazed and soften. Add the tomato sauce and bring to a boil for a couple of minutes. Lower the heat and let it simmer.
The eggplant ahould have released all the water, use paper towels to pat the eggplants dry. Add the parmesan cheese.
Grab a non sticking frying pan, make sure it’s hot before adding a little bit of oil and immediately add the slices of eggplant.
Cook for about a minute each side until golden brown.
Take an oven dish start layering the lasagna. First start with the sauce, then the egplants, then sauce again, eggplants etc. until you end with the sauce. Now add the slices of tomato and put in the oven for about 10 minutes. After 10 minutes put some grated cheese parmesan and grated cheddar cheese and cook for another 20 min.
Make sure to let it cool for about 5 minutes before devouring it. Serve with a delicious fresh salad.
P.s. Sorry no photo of my plate… I was hungry.