How To Make Sausage Eggplant Lasagna
Sausages and eggplants are probably the last ingredients you’ll expect in a lasagna. For this lasagna recipe, we are combining them for an amazing dish.
Serves:
Ingredients
- 3pcseggplants
- 2tbspolive oil
- 1tspsalt
- 1cuponion
- 19ozbeef sausaessliced
- 1tbspgarlic cloves
- 14ozcrushed tomatoes
- 1tbspsugar
- 1tspvegetable stock powder
- ½cupbasil leaveschopped
- 2cupsmozzarella cheeseshredded
- ½cupParmesan cheesegrated
- 9ozricotta cheese
- 4tbspbasil pesto
Instructions
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Preheat oven to 356 degrees F. Spray 2 oven trays with cooking oil spray. Arrange eggplant slices in a single layer on oven trays; drizzle with the olive oil and sprinkle with salt.
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Toss to evenly coat with your hands. Roast for 20 minutes, turning after 10 minutes, or until tender and golden. Set aside to cool.
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Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes or until lightly golden. Add the sausages and fry until browned and cooked through. Stir garlic through and cook until fragrant.
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Add the tomatoes and bring to a simmer. Reduce heat to low and simmer for 10 minutes or until sauce thickens. Season with salt to taste, a pinch of sugar, stock powder, and basil.
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Place ricotta, pesto, salt and pepper in a bowl and mix until well combined.
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Grease a 6cm square ovenproof dish. Spread a third of the tomato sauce over the base of the pan. Add the eggplant slices over the top.
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Sprinkle the cheese over the eggplant. Layer with another layer of sauce, eggplant, and mozzarella cheese. Repeat layering with eggplant, sauce, and half of the ricotta.
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Finish the top layer with sauce and the remaining ricotta. Sprinkle with cheese. Bake for 20 minutes or until the cheese is golden and bubbling. Serve.
Nutrition
- Calories: 703.19kcal
- Fat: 43.17g
- Saturated Fat: 22.06g
- Trans Fat: 0.22g
- Monounsaturated Fat: 14.18g
- Polyunsaturated Fat: 1.96g
- Carbohydrates: 30.86g
- Fiber: 10.18g
- Sugar: 16.90g
- Protein: 52.14g
- Cholesterol: 164.66mg
- Sodium: 1442.38mg
- Calcium: 823.10mg
- Potassium: 1327.85mg
- Iron: 4.26mg
- Vitamin A: 264.45µg
- Vitamin C: 14.89mg
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