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Beef & Eggplant Lasagna Recipe (with Video)

Soy-free, Shellfish-free, Peanut-free

Discover our Beef & Eggplant Lasagna Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 40min


For the meat sauce
- 3 Tbs Olive oil
- 0.5 cup Onion, finely diced
- 2 Tbs Garlic, finely diced
- 0.5 cup Carrot, finely diced
- 2 Tbs Celery, finely diced
- 500 g Ground beef
- 2 tsp Salt
- 1 tsp Fresh black pepper
- 1 can Tomatoes, (480g)
- 1 Tbs Fresh oregano
For the lasagna
- 1 tsp Olive oil
- 2 medium eggplants
- 2 cup low fat half and half cream
- 1 package Manchego cheese, sliced
- Fresh basil leaves
- Your preferred salad
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For the meat sauce
1. Heat the oil in a heavy bottom pot.
2. Cook the onion, garlic, carrot and celery for 8 minutes, stirring occasionally until golden.
3. Stir in the ground beef, season with salt and pepper and let it brown. Drain any excess liquid and place to the side so the meat can sear and the flavor intensifies.
4. Add the crushed tomatoes along the meat juices and oregano. Incorporate well and cook on medium heat for 5 minutes.
For the lasagna
1. Pre-heat the oven to 200°C/450°F
2. Lightly grease a baking pan with olive oil.
3. Slice the eggplants in thin slices (it can be in long slices if your pan is rectangular, or circular slices if it’s a circular pan).
4. Assemble the lasagna layering all the ingredients inside the pan. Start with a layer of eggplant, followed by meat sauce, cream and cheese. Repeat until the pan is completely filled and top with a layer of cheese.
5. Bake for 20 minutes or until the cheese melts and browns.
6. Serve straight from the oven, garnish with basil and serve with your favorite salad.

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