Ingredients
Like any traditional Italian lasagna, this eggplant lasagna recipe is made with a slow-cooked meat sauce. The bolognese has both beef and pork mince (ground pork/beef) which always results in the most delicious, meaty sauce. However you can use either if you don’t want to use both. Other protein options include veal, lamb and you can even make this with ground turkey if preferred. The béchamel sauce is another classic element of Italian lasagna. Even though many recipes call for a ricotta cheese layer, béchamel is so creamy and by far the better choice, in my opinion. For the bolognese sauce:
Ground pork/pork mince. Ground beef/beef mince. Onion. Carrot. Celery. Bay leaves. Thyme. Fresh rosemary is a great substitute. Fresh garlic cloves. Stock/broth. Crushed tomatoes. Salt and pepper.
For the lasagna:
Béchamel sauce. Use gluten-free all purpose flour if you’d prefer to keep this recipe gluten free. Eggplant. If your eggplant has very tough skin, feel free to peel the skin with a potato peeler. Olive oil. Salt and pepper. Mozzarella cheese. Parmesan cheese. Fresh basil.
How to make eggplant lasagna
Can I freeze eggplant lasagna?
Yes, this lasagna recipe freezes very well. I would suggest assembling the lasagna in a freezer-proof casserole dish or foil roasting pan. Cover well then freeze for up to 3 months. Bake from frozen for an hour until golden and hot throughout.To make ahead, assemble the lasagna then cover with foil. Place in the refrigerator for up to 2 days. Allow to come to room temperature before baking.
What to serve with lasagna
