Homemade Lasagna is the ultimate weekend recipe. It’s easy, delicious, and perfect for leftovers throughout the week. I almost always make fresh eggy pasta from scratch for my lasagna (recipe here), but I’ve decided to switch it up and use fresh eggplant instead! It’s a great way to get your vegetable fix in while still getting that warm comfort food you crave on a gloomy day.
I love making the sauce in the morning and letting it simmer on low for the day. It adds an incredible depth, and it makes the house smell amazing! The longer you can let flavours mingle in a tomato sauce, the better!
I had a really great wedge of 24 month Parmigiano-Reggiano cheese that I have been working my way through. It’s almost at the end, so today I tossed the rind in to the sauce to infuse it with that incredible salty, savoury flavour.
A couple of things to note:
- Salting and baking your eggplant before hand is important. Critical, even. It prevents your lasagna from getting soggy and helps it hold together when you’re plating.
- I love shredding carrots over a microplane to add sweetness to sauces instead of using sugar. If you don’t have carrots on hand just sprinkle a little sugar into the sauce instead.
- If you do opt to let your sauce simmer for a long period of time, keep an eye on it. You may need to add some extra water.
- And, as always, never use wine in the recipe that you wouldn’t enjoy drinking.
Eggplant & Sausage Lasagna
Equipment
- Pot
- Lasagna Dish
- Cookie Sheet
Ingredients
Sauce
- 1 LBS Italian Sausage
- 1 LBS Lean Ground Beef
- 1 650ml Tomato Sauce I used Classico Spicy Red Pepper
- 1 150ml Tomato Paste
- 1 Carrot Shredded over a Microplane
- 1/2 Cup Cabernet Sauvignon
- 300ml Water
- Parmigiano-Reggiano Rind
- 1/2 Spanish Onion Diced
- 3 Cloves of Garlic Minced
- 1 Healthy Dash of Red Chili Flakes
- 1/2 TBSP Oregano
- 1/2 TBSP Fennel Seeds
- 3 Fresh Basil Leaves Rolled and Sliced
- Freshly Cracked Peppercorn To Taste
- Maldon Sea Salt To Taste
Egg Plant
- 2 Egg Plants Sliced into 1/4 Inch Slabs
- Drizzle of Olive Oil
- Maldon Sea Salt To Taste
- Freshly Cracked Peppercorn To Taste
Ricotta Mixture
- 1 Ricotta Cheese
- 1/4 Cup Parmigiano-Reggiano
- 1 Free-Range Egg
- Maldon Sea Salt A dash
- Freshly Cracked Peppercorn
Cheese
- 1 Ball High Quality Mozzarella Cheese
- Parmigiano-Reggiano
Instructions
Sauce
- Brown your sausage and beef together in a deep pot over medium-high heat. Once browned, add your onion and cook until translucent. Add garlic, and continue stirring.
- Add red wine, and deglaze the pan, scrapping at the bottom with a rubber spatula.
- Reduce heat, and add tomato sauce, tomato paste, and water.
- Add shredded carrot, red pepper flakes, fennel, oregano, salt, pepper, basil, and your Parmigiano-Reggiano rind.
- Set heat to low, cover, and allow to simmer for a few hours. Check often and add more water if required.
Egg Plant
- Preheat oven to 400 degrees
- Lay your sliced eggplant out on a cookie sheet and drizzle with olive oil. Season generously with salt and cracked pepper. Place in the oven and roast for 12-13 minutes. Flip, and roast for another 12-13 minutes. Set aside.
Ricotta
- Mix ricotta, egg, salt, pepper, and Parmigiano-Reggiano. Set aside.
Assembly
- Remove cheese rind from your sauce. Place a little sauce on the bottom of your lasagna dish. Place roasted egg plant and another healthy layer of sauce. Add another layer of egg plant. Add ricotta mixture. Add another layer of egg plant, then more sauce. Top with shredded mozzarella and additional Parmigiano-Reggiano.
- Bake at 325 for 25-30 minutes, or until cheese is golden and bubbly.
- Enjoy with a glass of Cabernet Sauvignon!
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