PASTA: This is a version of lasagne with meat that is much lighter than the traditional version with cream sauce. Hope you'll like it.

LASAGNE WITH BEEF AND EGG PLANT:

 

 

 

 

1 lb. lasagne noodles                                      

veggies:

    ½ cup chopped onion

    1 clove garlic, crushed

   1 large eggplant                                

½ lb. ground beef

8 oz. mozzarella cheese slices

2 cups tomato sauce                                       

1 ¼ cup grated Parmesan cheese + 1 ½ cups bread crumbs

cooking oil

salt & black pepper                                                     

2 eggs

 

 

 

Heat oil in a saucepan and cook onion and garlic with beef until meat is no longer pink. Add tomato sauce, salt and pepper to taste. Simmer mixture, covered, for 15 minutes.

 

Wash eggplant and cut into ¼-inch-thick slices. Beat eggs together with 1 tbsp. water. On a piece of waxed paper, combine ½ cup Parmesan cheese with the bread crumbs. Dip egg plant slices into egg and then breadcrumb mixture. Heat oil in skillet until hot; cook egg plant on both sides until golden, adding more oil if necessary.

 

Cook lasagne noodles and arrange 1 layer, slightly overlapping, in the bottom of a 12 x 9-inch baking pan. Arrange half the egg plant slices on top. Cover with the remaining grated cheese and half the mozzarella slices, then with half the meat mixture.  Repeat the procedure once more, sprinkle with remaining Parmesan cheese on top.

 

Bake in preheated 350 degrees F for about 30 minutes or until hot and bubbly.