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Eggplant & Sausage Lasagna

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Prep Time 7 hours
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • Pot
  • Lasagna Dish
  • Cookie Sheet

Method
 

Sauce
  1. 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.
  2. Add red wine, and deglaze the pan, scrapping at the bottom with a rubber spatula.
  3. Reduce heat, and add tomato sauce, tomato paste, and water.
  4. Add shredded carrot, red pepper flakes, fennel, oregano, salt, pepper, basil, and your Parmigiano-Reggiano rind.
  5. Set heat to low, cover, and allow to simmer for a few hours. Check often and add more water if required.
Egg Plant
  1. Preheat oven to 400 degrees
  2. 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
  1. Mix ricotta, egg, salt, pepper, and Parmigiano-Reggiano. Set aside.
Assembly
  1. 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.
  2. Bake at 325 for 25-30 minutes, or until cheese is golden and bubbly.
  3. Enjoy with a glass of Cabernet Sauvignon!