Equanimous Eggplant and Spinach Lasagna
This eggplant and spinach lasagna is a hearty and flavorful vegetarian dish that is perfect for a weeknight meal. The eggplant slices are roasted until tender and golden brown, and the ground beef mixture is simmered in a rich tomato sauce. The spinach adds a pop of color and nutrition, and the Parmesan cheese adds a touch of richness. This lasagna is sure to be a hit with the whole family.
Lasagna is a classic Italian dish that has been enjoyed for centuries. It is typically made with layers of pasta, meat sauce, and cheese, and can be baked or simmered on the stovetop. This eggplant and spinach lasagna is a vegetarian take on the classic dish, and it is just as delicious and satisfying. The eggplant slices add a unique flavor and texture to the lasagna, and the spinach adds a boost of nutrition. This lasagna is sure to become a favorite in your home.
Equanimous Eggplant and Spinach Lasagna Equanimous Eggplant and Spinach Lasagna Equanimous Eggplant and Spinach Lasagna Equanimous Eggplant and Spinach Lasagna
Prep time: 30 | Cook time: 60 | Serves: 6
Ingredients
  • 1 large eggplant, sliced into 1/4-inch thick rounds
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush eggplant slices with olive oil and place on a baking sheet. Bake for 15-20 minutes, or until tender and golden brown.
  3. In a large skillet over medium heat, brown the ground beef, onion, and garlic. Drain off any excess grease.
  4. Stir in the crushed tomatoes, tomato sauce, and spinach. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
  5. Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish.
  6. Layer with eggplant slices, ground beef mixture, and Parmesan cheese. Repeat layers twice.
  7. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
  8. Sprinkle with fresh basil before serving.
Why It Works
  • The eggplant slices are roasted until tender and golden brown, which gives them a slightly smoky flavor and a chewy texture.
  • The ground beef mixture is simmered in a rich tomato sauce, which gives it a deep and flavorful taste.
  • The spinach adds a pop of color and nutrition to the lasagna.
  • The Parmesan cheese adds a touch of richness and umami to the lasagna.